Classic Latkes

By Camilla Garrison

This classic latke recipe was originally sourced from the New York Times Cooking section, but Hannah Garrison has been making them for at least sixteen years during Hanukkah. The seemingly standard recipe produces the most delicious tasting latkes, best paired with applesauce and/or sour cream.

INGREDIENTS:

2 large Russet potatoes (about 1 pound), scrubbed and peeled

1 large onion (8 ounces), peeled

2 large eggs

1/2 cup all-purpose flour

1 teaspoon salt, plus more for sprinkling

1 teaspoon baking powder

1/2 teaspoon freshly ground black pepper

oil for frying

DIRECTIONS:

Step 1

Grate the potatoes and onion. Transfer the mixture to a mesh bag and squeeze and get out as much liquid a possible.

Step 2

Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

Step 3

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil is hot (a drop of batter in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten them into discs. When the edges of the latkes are brown and crispy, about five minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. Enjoy!