Latkes (Potato Pancakes)

From Yankee Magazine — November 2007

Potatoes Recipes

Preparation Time: 60 minutes

Start to Finish Time: 60 minutes

Yield: 10-12 pancakes

• 4 large russet (baking) potatoes
• 1 medium-size onion
• 1 large egg, lightly beaten
• 1/2 teaspoon baking powder
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoon kosher or sea salt, plus extra to taste
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil
• Sour cream
• Applesauce
• Fresh chives

Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. Be aggressive; you want as little moisture as possible.

In a large bowl, combine grated mixture, egg, baking powder, flour, salt, and pepper. Pour about 1/2 inch oil into a large, heavy skillet over medium heat. Drop batter into skillet a scant 1/4 cup at a time (don't crowd the pan). Flatten gently; don't push potatoes too hard into oil.

Cook until browned on both sides, about 4 minutes per side. Fry rest of potato mixture in batches, adding oil as needed. Drain on paper towels and season as needed with additional salt.

Serve with a dollop of sour cream or applesauce (or both) and fresh chives.

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