Classic Potato Latkes
CATEGORIES
INGREDIENTS
  • 2 pounds russet potatoes, peeled and cubed
  • 1 large onion, diced
  • 1 egg
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 10 tablespoons vegetable oil
DIRECTIONS
  1. Preheat oven to 325 degrees. Place 2 baking sheets in oven. Line large bowl with towel. Finely grind potatoes and onion in processor (do not puree). Transfer to towel. Fold towel up around mixture; twist top, squeezing out all liquid into bowl. Let liquid stand 5 minutes. Pour off liquid, reserving any potato starch in fowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder. Heat oil in large skillet over medium-high heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oit. Using back of spoon, spread to 2 1/2-3" rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonsfuls as necessary. Serve hot.