Perfect Potato Latkes
-from Sarah Rabinowitz
Hannukah wouldn't be Hannukah without potato latkes
and though everyone thinks they make the BEST latkes the fact is that there isn't a whole lot of difference in
the ingredients for this basic type. So the real secret is in how to get them crispy yet tender all the way through
- and that means squeezing as much of the starchy liquid out of the raw potatoes as possible before frying them.
The line between hashbrowns and potato pancakes
is so fine that it is endlessly debated, with no resolution as far as I can see. If you are not of the Jewish faith
you might think these are just ordinary hashbrowns but you'd be wrong. First of all they aren't ordinary, they're
spectacular and secondly they're Hannukah
hashbrowns with a funny name, made with eggs and flour. So Happy Hannukah and have a latke on me!
- 6 large Russet potatoes
- 2 eggs, slightly beaten
- 1/4 tsp pepper
- 1 medium onion, finely chopped
- 1 1/2 tsp salt
- 1/2 cup flour
Canola or olive oil for frying
Grate potatoes (preferably by hand) into a large
bowl filled with very cold water (this helps prevent potatoes from turning brown and it leeches out excess starch
so they will be crispier when fried). Drain excess liquid in a sieve or colander, then place potatoes in a clean
dish towel and squeeze as much more liquid as possible out of them by twisting the towel like a tournaquet until
no more liquid comes out.
Place potatoes in a large bowl, sprinkle with flour
and toss until well combined. Thoroughly mix in other ingredients (you can do this with your clean hands or use
two large spoons to toss it all together).
Place about 3 tablespoons of oil in a large heavy
skillet over medium high heat. When the oil in the pan is shimmering, but not smoking, spoon 2 tablespoons potato
mixture per latke into hot skillet, spreading into 3-inch rounds with a fork, and fry until golden brown on both
sides. Drain and keep warm in the oven until ready to serve.
Add more oil as necessary, and always wait until
it's hot before adding more potato mixture. Serve with applesauce or sour cream.
Makes enough to feed all the relatives.