Classic Potato Latkes
Classic Potato Latkes
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Ingredients
Dressing
- 2 large Russet potatoes, scrubbed but not peeled.
- 1 large yellow onion, peeled
- 2 eggs
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt (plus more to sprinkle on top)
- 1/2 teaspoon black pepper
Instructions
- Working in roughly 2-cup batches, wrap potato and onion in cheesecloth that has been folded over twice. Squeeze and twist the bundle until liquid flows out and potatoes are dry. Add squeezed potatoes/onions to a large mixing bowl and toss to combine thoroughly. Repeat.
- Toss potatoes and onions with the flour, baking powder, salt & pepper until fully coated. Mix in the eggs until well combined.
- Heat ½ inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when dropped in. Form 2 tablespoons of batter into patties about 3 inches wide and slide into pan. Fry until golden-brown, then flip until golden brown on the other side and cooked through, approximately 3 minutes per side. If a darker crust is desired, continue cooking on each side to desired doneness.
- Transfer to a baking sheet lined with paper towels and let cool for 2 minutes. Serve!
Equipment
food processorlarge saute panlarge bowl