Time: 45 minutes Yields: about 3 dozen latkes
Recipe By: NYTCooking
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast. Classic toppings include sour cream and scallions, applesauce, or apple butter, but experiment and try new flavors! This recipe was featured in our December 2022 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
Ingredients
- 2 russet potatoes (about 1 pound), cut lengthwise into quarters
- 1 large onion, peeled and cut into quarters
- 2 large eggs
- ½ cup all purpose flour
- 2 tsp kosher salt, plus more for sprinkling on top
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- Oil for frying (safflower, canola, avocado, etc)
1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel or cheesecloth and squeeze and wring out as much of the liquid as possible.
2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
3. In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.