Ingredients
Scale
- 2 pounds Russet potatoes (about 3 or 4 large ones)
- 1 large yellow onion
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour or matzo meal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (enough to fill a pan about 1/4 inch deep)
- 1 cup unsweetened applesauce for serving
Instructions
- Peel the potatoes and the onion. Using a box grater or a food processor with a grating disk, grate both the potatoes and the onion into a large bowl.
- Place the grated mixture into a clean kitchen towel or cheesecloth. Twist the towel and squeeze as hard as you can to remove all the liquid. This is the secret to a crispy latke.
- In a large mixing bowl, combine the squeezed potato and onion mixture with the beaten eggs, flour, salt, and pepper. Stir well until everything is evenly coated.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat. To test if it is ready, drop a tiny piece of the mixture into the oil; if it sizzles immediately, you are ready to fry.
- Carefully drop about 2 tablespoons of the potato mixture into the hot oil for each latke. Use the back of a spoon to gently flatten them into circles.
- Fry the latkes for 3 to 5 minutes on each side. They should be deep golden brown and very crispy.
- Remove the latkes from the pan and place them on a plate lined with paper towels to drain the extra oil.
- Serve the latkes immediately while hot, with a generous side of applesauce for dipping.
- Cook Time: Not specified