Nana's Potato Latkes
These fried hash brown-like potatoes have a tender, puffy center and a crispy potato crust. Serve with sour cream and applesauce.
Servings: 38 latkes
Equipment
- box grater
- 8-quart mixing bowl
- 5-quart colander
- Skillet
- baker's cooling rack
Ingredients
- 1 pound russet potatoes, cleaned about eight large potatoes
- 1/4 cup finely chopped onion
- 2 large eggs, beaten
- 1/4 cup all-purpose, unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup vegetable oil
Instructions
- Mix onion, eggs, flour, baking powder, and salt in a medium bowl and set aside.
- Using a box grater, shred the potatoes, placing them in a big bowl of cold water as you go, to prevent them from browning. Drain and replace water about halfway through to keep potatoes white and crisp.
- Drain in colander and rinse. Then, working in three batches, roll up jelly-roll style in a kitchen towel and ring tightly to remove excess water. Place in large dry bowl.
- Add egg mixture to potatoes and mix thoroughly.
- Heat about 8 tablespoons of oil in a large skillet over medium-high heat until hot but not smoking.
- Working in batches of four, spoon two tablespoons of potato mixture per latke into skillet, spreading into a three-inch round with a fork.
- Cook on side for about five minutes, until golden brown and then flip. Cook for another five minutes until golden brown.
- Transfer to wire baking rack that is over paper towels and drain.
- Repeat until all the latkes are made. Remove stray shreds of potato and refill oil between batches as needed between batches.
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