The Crispiest Latkes Ever
The best super crispy, perfectly golden brown potato pancakes | A Hanukkah staple, but should definitely be eaten year round
- 6 medium russet potatoes, peeled
- 1 medium white or yellow onion, shred on a box grater, then squeeze out most of the juice
- 2 large eggs, well beaten
- 2 tsp kosher salt
- ½ tsp baking powder
- ½ cup all purpose flour
- Vegetable oil for frying
- Step 1 Use the large holes on a box grater to shred potatoes. Place the potatoes in a kitchen towel, and squeeze the hell out of them, because the more liquid you squeeze out, the crispier your Latkes will be!
- Step 2 In a large bowl, combine the onions, eggs, salt, flour, and baking powder until well blended. Add the drained potatoes to the egg mixture, and stir to thoroughly combine
- Step 3 Pour vegetable oil in a large 10” frying pan to a depth of about ½ inch or so and heat oil to medium heat. Test the oil by using a shred of potato. It should turn golden brown fairly quickly.
- Step 4 Use an ice cream scoop or a tablespoon to scoop out potato mixture, Press it against the side of the bowl to remove any/all liquid. Drop potato mixture by level ¼ cup measure into hot oil. Flatten the mounds into a nice circular shape with the back of the (metal) measuring cup or a wooden spoon. Cook until golden brown and turn to brown on the second side. Add more oil if needed. Drain well on paper towel lined baking sheet and reheat later for 5 minutes in a 350 degree oven. Serve with applesauce or sour cream