Description
There’s nothing like a classic potato latke and we’re partial to Leah Koenig’s version from her book The Jewish Cookbook. Simple and delicious, this recipe yields a thin but creamy inside and super crispy outside with lacy edges you can snap (the best part!).
Ingredients
Scale
4lb (1.8 kg) russet potatoes, scrubbed, unpeeled, and patted dry
1 medium onion, peeled
2/3 cup (95 g) all-purpose flour
4 to 5 eggs, lightly beaten
1/2 cup (25 g) finely chopped fresh parsley, optional
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (like sunflower), for frying Sour cream and applesauce, for serving
Instructions
- Line two large baking sheets with several layers of paper towels, set aside.
- Grate the potatoes and onion on the large holes of a box grater. (Or, cut them into quarters and shred using the shredding blade of a food processor.) Working in batches, wrap the shredded potato and onion in a tea towel or several layers of paper towels and squeeze out as much liquid as possible.
- Add the potatoes and onion to a large bowl along with the flour, 4 eggs, parsley, if using, salt, and pepper. Mix until the ingredients are fully incorporated. If the mixture looks dry, mix in the remaining egg.
- In a large frying pan, heat 1/4-inch (6mm) of oil over medium-high heat until shimmering but not smoking.
- Working in batches of 4 or 5, drop the batter by the 1/4 cup (55 g) into the pan and press gently with a spatula to flatten. Cook, flipping once, until browned on both sides and cooked through, 6 to 8 minutes. Continue frying until all of the potato mixture is used up, adding additional oil to the pan if necessary, and adjust the heat up or down if the latkes are browning too quickly or not quickly enough.
- Transfer the cooked latkes to the paper towels to drain. Serve immediately topped with sour cream, applesauce, or both.