By Carmel Karni — See the recipe
Like any traditional food, families do this recipe differently. Some even make it with cooked potatoes, which I think is heresy. I like my latkes with some body, but still crisp on the edges. The best way to do that is to make them smallish and thin, and fry them until they are deeply golden. Do what you must, but I am not a fan of apple sauce with Latkes. My favorite topping is sour cream and scallions or chives.
Latkes
Ingredients
- 4 large or 6 medium potatoes
- 1 large onion
- 2 eggs
- ⅓ cup flour
- 1 ½ TSP Salt
- Pepper
- Vegetable Oil for frying
Instructions
Grate the potatoes and the onion. The fastest way is to do it in a food processor with its large grating disc.
Once your potatoes and onion are grated, put a handful of the mixed potatoes and onion in a clean, flat towel (our cook towel is perfect for this job) and squeeze as much liquid as you can. The drier you get your potatoes, the crispier your latkes will be.
Repeat with the rest of your potatoes and onion. Add the rest of the ingredients, and mix until everything is combined. Heat about a ½ an inch of oil in a large pan, drop large spoonfuls of your batter into the hot oil and flatten them a bit. Cook a few minutes on each side until they are deeply golden. Eat right away with any topping you like.
