Classic Crispy Potato Latkes
- Latkes
- 2 lb russet potatoes, about 4 medium, peeled
- 1 medium onion, peeled
- 2 large eggs, beaten
- ⅓ cup all-purpose flour, or matzo meal
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp baking powder
- 1 cup vegetable oil, for frying, plus more as needed
- flaky sea salt, for sprinkling (optional)
- To serve
- applesauce
- sour cream
Classic Crispy Potato Latkes
- Heat the oven to 200°F (95°C) and set a wire rack on a sheet pan inside to keep finished latkes warm.
- Grate the potatoes and onion on the large holes of a box grater (or with the shredding disc of a food processor) into a large bowl.
- Scoop the shreds into a clean kitchen towel, gather it up and twist hard over a second bowl to squeeze out as much liquid as you can.
- Let the squeezed-out liquid sit until a pale layer of starch settles at the bottom.
- Carefully pour off the liquid, keeping the thick starch in the bowl.
- Add the potato and onion shreds, eggs, flour, salt, pepper and baking powder to the starch and mix well with your hands or a fork.
- Pour 1/4 inch of oil into a 12-inch skillet and heat over medium-high to 350°F (175°C). A shred of potato should sizzle right away. Never leave hot oil unattended.
- Scoop 1/4 cup of the mixture, drop it into the oil and flatten it with a spatula to about 3 inches wide. Make 4 or 5 at a time without crowding.
- Fry until the bottoms are deep golden brown.
Classic Crispy Potato Latkes
- Flip carefully and fry until the second side is golden and crisp.
- Drain on the rack in the warm oven and sprinkle with flaky salt. Stir the mixture between batches and add oil as needed, letting it reheat each time.
- Serve hot with applesauce and sour cream.