Potato Latkes
Although everyone makes, potato latkes for Hanukkah, the festival of lights, they are excellent year-round, and make a simple breakfast special anytime. Latke is Yiddish for “pancake.” Use russets or other high-starch potatoes; they make a pancake that cooks up crisp and does not fall apart. Serve these pancakes very hot topped with cold unsweetened applesauce and sour cream.
Makes twelve 4-inch pancakes
| 1 |
medium onion |
| 2 |
large russet potatoes (about 1½ pounds total) |
| 1 |
large egg, lightly beaten |
¼
to
½ |
cup unbleached all-purpose flour |
| 1 |
teaspoon baking powder |
|
Salt |
|
Fresh-ground black pepper |
| ½ |
cup canola oil |
- Peel and shred the onion and potatoes using the large holes on a hand grater or the medium-holed grater disc on a food processor. The mixture will be mushy. Place in a mixing bowl and immediately add the egg, ¼ cup of the flour, baking powder, and salt and pepper to taste. Stir to combine evenly. Add the remaining flour in 1-tablespoon increments, as needed, to made a medium-thick batter.
- Pour ¼ inch of the canola oil into a large, heavy skillet; place over medium-high heat. Using a ¼-cup measure as a scoop for each latke, pour the batter into the skillet and flatten it slightly with the back of a spoon. Sauté until crisp and golden brown, about 5 minutes total, turning once about halfway through and adding more oil as needed. Drain the pancakes on paper towels. Serve immediately.