Classic Potato Latkes
- Servings Makes about 18
- 591 ml (2 1/2 cups) finely chopped onions, divided
- 1 large egg
- 15 ml (1 tablespoon) all-purpose flour
- 6.3 ml (1 1/4 teaspoons) coarse kosher salt
- 5 ml (1 teaspoon) baking powder
- 1.3 ml (1/4 teaspoon) freshly ground black pepper
- .9 kg (2 pounds) russet potatoes, peeled, cut into 1.9 cm (3/4-inch) cubes
- Vegetable oil (for frying)
- Line colander with a smooth kitchen towel. Stir 296 ml (1 1/4 cups) of the onions, egg, flour, salt, baking powder, and pepper in large bowl to blend.
2. Place remaining 296 ml (1 1/4 cups) onions in processor; add potatoes. Blend until potatoes are very finely chopped and mixture is almost a puree (some liquid is forming). Scrape potato mixture into towel in colander. Wrap towel around potatoes and squeeze out as much liquid as possible (at least 1 generous cup). Scrape dry potatoes into egg mixture. Stir until batter begins to moisten and stick together.
3. Latkes can be served right away or made up to a day ahead.* To serve the latkes right away, preheat the oven to 163°C (325°F). Heat 60 ml (1/4 cup) vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke into a 6.4-8 cm (2 1/2-to 3-inch) round. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. Don’t worry if the latkes don’t cook to the right color or crispness in the time stated. Skillets, stoves, and other conditions vary. Just keep cooking and turning them, until they are right for you. Place latkes on a baking sheet as they come out of the skillet and keep them warm in the oven until serving.
*Latkes can be made 2 hours ahead and allowed to stand at room temperature. To make 1 day ahead, place cooked latkes on baking sheets and refrigerate. When ready to serve, preheat oven to 218°C (425°F). Bake latkes until crisp and deep brown, 5 to 6 minutes per side.