Potato Latkes
This potato latke recipe is a comforting and classic dish that is perfect for breakfast, brunch, or as a side dish. Crispy on the outside and tender on the inside, these latkes are seasoned with just the right amount of salt and pepper, making them absolutely irresistible. Whether you choose to grate or dice the potatoes and onions, each step of the process brings out the delicious flavors of this traditional dish. Enjoy these golden-brown latkes straight from the frying pan to your plate for a truly satisfying culinary experience.
— Constant Cookbook
Ingredients
- 6 or 7 large russet potatoes, peeled
- 2 small onions
- 2 eggs
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 3/4 to 1 cup all-purpose flour
- Vegetable shortening or oil for frying
Instructions
- Preheat an oven to 350°F. Line a baking sheet with paper towels.
- Grate the potatoes and onions and place them in a large bowl. Using paper towels, blot up any liquid they have released. Beat the eggs and add to the bowl along with the salt, pepper and enough flour to bind the mixture.
- Alternatively, dice the potatoes and onions. Put half of the onions and 1 egg in a blender and puree until liquefied. Add half of the potatoes and puree until smooth but not liquefied. Transfer the mixture to a bowl. Repeat with the remaining onions, egg and potatoes. Combine the batches in a bowl, add the salt and pepper and, using paper towels, blot up any excess liquid. Fold in enough flour to bind the mixture.
- In a large, deep fry pan or sauté pan over medium heat, warm 2 inches of melted shortening or oil to 350°F on a deep-frying thermometer. Form a spoonful of batter in your hand. Create a ball and slightly flatten. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until the latkes are golden brown, about 3 minutes per side. Using a fish spatula, transfer the latkes to the prepared baking sheet and season with salt. Keep warm in the oven while cooking the remaining batter.
- Serve immediately. Makes about 24 potato latkes.
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