Even though eating latkes is a yearly tradition for me on Chanukah, I had never made them myself until now. This recipe from my friend Sarah is so good that I plan to make these every December for the rest of my life!
Even if you don't celebrate Chanukah, these potato pancakes are universally delicious. Using a lifetime of latke-enjoying experience, I can personally vouch for the fact that they're the perfect balance of crispy and moist, with fantastic flavor and color. And don't forget the sour cream or applesauce! I served them with a cranberry applesauce that I'll be sharing soon.
Adapted from Sarah, originally from Gourmet
Makes 18-20 latkes
1 medium onion
3 lb russet potatoes (about 6)
2 tsp fresh lemon juice
1/3 c all-purpose flour
3 large eggs, lightly beaten
Vegetable oil, for frying
1. Grate onion and potatoes using a box grater or food processor. Place onion in a small bowl, and potatoes in a large bowl. Take handfuls of the grated potato and squeeze out excess moisture. Toss potatoes with onion, lemon juice, flour, 2 tsp salt, and 1 tsp pepper. Add eggs, stir to coat.
2. Preheat oven to 200F. Heat 1/4 inch oil to 360F in a heavy skillet (or wait until a drop of water sizzles in the pan). Scoop 4-5 mounds of potato mixture into skillet (about 1/4 c each). Flatten slightly, and cook until golden brown, 2 1/2-3 min per side. Transfer to wire rack (NOT paper towel) over a baking sheet and keep warm in oven while making more latkes.
3. Sprinkle with a little bit of salt, and serve with sour cream or applesauce.