Latkes

Easy, Simple and Delicious

Ingredients

• 1 1/2 pounds (680 g) baking potatoes such as Russet (3 to 4 potatoes)
• 1/2 medium yellow onion, peeled and quartered
• 1 large egg
• 2 tablespoons (30 ml) matzo meal or unseasoned dry breadcrumbs
• 1 teaspoon (5 ml) kosher salt
• 1/8 teaspoon (0.5 ml) freshly ground black pepper
• 1 cup (240 ml) canola oil
• Applesauce and sour cream, for serving

Method

1. Arrange a rack in the middle of the oven and heat to 200°F (95°C). Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire cooling rack into another baking sheet. Set both aside.
2. Peel the potatoes and cut each potato in half crosswise.
3. Grate the potatoes and onion using the shredding disk of a food processor.
4. Transfer the grated potato and onion onto a large triple layer of cheesecloth. Gather the corners and tie them around the handle of a wooden spoon. Dangle the bundle over a large bowl, then twist and squeeze the potatoes and onion as hard as you can until no more liquid comes out of the potato and onion shreds.
5. Give the liquid a few minutes to allow the potato starch to settle, then pour off and discard the liquid but leave the potato starch.
6. Add the potatoes, onion, eggs, matzo meal or breadcrumbs, salt, and pepper to the bowl of starch. Mix with your fingers, making sure that the potato starch breaks up and is evenly distributed with the rest of the ingredients. Set the batter aside for 10 minutes.
7. Place the oil in a large skillet so that when melted there is a depth of 1/4 inch (for a 10-inch (25 cm) skillet you'll need 1 cup (240 ml) of oil). Heat over medium-high heat until a piece of the latke mixture sizzles immediately.
8. Scoop 1/4 cup (60 ml) of the mixture onto a flat spatula and flatten it with your fingers to a 4-inch (10 cm) patty.
9. Slide the latke into the hot oil, using a fork to nudge the latke into the pan. Repeat until the pan is full but the latkes aren't crowded. Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.
10. Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.
11. Serve immediately with applesauce and sour cream, or transfer the latkes to the wire cooling rack set in the baking sheet and keep warm in the oven for up to 30 minutes while you continue cooking the rest of the latkes.