Potato Latkes
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)1 large
Onion (1 pound)1 cup
All-Purpose Flour3 large
Egg (lightly beaten)1 cup
Vegetable OilDirections:
1
Preheat oven to 250°F with rack in upper third
2
Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk
3
Add lemon juice and toss to coat
4
Coarsely grate onion into same bowl
5
Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible
6
Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, and 1 1/4 teaspoons salt until just combined
7
Heat oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking
8
Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula
9
Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes
10
(If latkes brown too quickly, reduce heat to medium
11
) Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more
12
Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven
13
Make more latkes
14
Preheat oven to 250°F with rack in upper third
15
Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk
16
Add lemon juice and toss to coat
17
Coarsely grate onion into same bowl
18
Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible
19
Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, and 1 1/4 teaspoons salt until just combined
20
Heat oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking
21
Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula
22
Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes
23
(If latkes brown too quickly, reduce heat to medium
24
) Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more
25
Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven
26
Make more latkes