45 minutes
Crispy and golden brown potato pancakes, perfect for a delicious snack or side dish.
Russet Potatoes, scrubbed and cut lengthwise into quarters
0 lb
Large Onion, peeled and cut into quarters
0 oz
each
cups
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
Safflower Oil, for frying
cups
1. Grate Potatoes and Onion
Start by grating the potatoes and onion using a food processor fitted with a coarse grating disc. This will give you a consistent texture, crucial for even frying.
2. Remove Liquid
Once grated, transfer the mixture to a clean dishtowel. Gather the towel's ends and twist tightly over the sink to remove as much liquid as possible. The drier the mixture, the crispier your latkes will be. You want the mixture to feel dry to the touch.
3. Mix Ingredients
Transfer the squeezed-out potato and onion mixture into a large bowl. Add the eggs, flour, salt, baking powder, and black pepper. Stir everything together until the flour is completely absorbed and well mixed.
4. Heat Oil
In a medium heavy-bottomed pan, pour in enough oil to reach about a quarter-inch up the sides and heat it over medium-high heat. To test if the oil is ready, drop a small bit of batter into the pan; it should sizzle immediately.
5. Fry Latkes
Using a heaping tablespoon, drop the batter into the hot oil. Quickly flatten and shape each spoonful into a disc with a spatula. Fry each latke for about 5 minutes on each side, or until they are golden brown and crispy.
6. Drain and Serve
Once cooked, transfer the latkes to a paper towel-lined plate to drain any excess oil. While they are still warm, sprinkle them with a bit of salt to enhance their flavor. Continue this process until all the batter is used up, ensuring the oil remains at the right temperature by adjusting the heat as needed.
Mix in fresh chopped herbs such as dill, chives, or parsley to the potato mixture before frying. This can give the latkes a fresh and aromatic twist.
Add grated cheese like cheddar, parmesan, or feta to the mixture for a richer flavor and a gooey texture.
Incorporate shredded cheese like sharp cheddar, Gruyère, or even a bit of Parmesan into the batter for a cheesy variation.
Mix in chopped fresh herbs such as dill, parsley, or chives for a fresh flavor profile.
Mix in other grated root vegetables such as sweet potatoes, parsnips, or carrots with the traditional potatoes for a different flavor and a colorful presentation.
Wring out grated potatoes in a kitchen towel or cheesecloth and use the reserved starchy liquid for binding.
Use starchy potatoes like Russets for a crispy exterior and a tender interior. Avoid waxy potatoes to prevent dense latkes.
Fry in a heavy-bottomed pan with oil at 360-375°F, and allow the oil to reheat between batches.
Transfer latkes to a wire rack over a baking sheet to drain and stay crisp, rather than using paper towels.
Grate potatoes with the large holes of a box grater or a food processor shredding disc for the perfect latke texture.
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