Potato Latkes (pancakes)

Classic Potato Latkes - By Melissa Clark

YIELD About 3 dozen

This recipe is for a classic, unadorned latke. *** I totally forgot to wring out the potatoes and they were just fine. Go figure.

TIME 45 minutes


2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters

1 large onion (8 ounces), peeled and cut into quarters

2 large eggs

1⁄2 cup all-purpose flour

2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling

1 teaspoon baking powder

1⁄2 teaspoon freshly ground black pepper

Safflower or other oil, for frying


Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as 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. Once the oil is hot (a drop of batter placed 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 and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 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.

from the New York Times. https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes?ds_c=71700000052595478&gclid=Cj0KCQiAkZKNBhDiARIsAPsk0Wi2jTNx4OI_lvBQuWdE0