Crispy Potato Latkes

Ingredients

• 2 1/2 lb russet potatoes, peeled
• 1 medium onion
• 2 large eggs
• 1/3 cup all-purpose flour or matzo meal
• 1 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 1/4 tsp black pepper
• neutral oil for frying
• applesauce and sour cream, to serve

Steps

1. Grate the potatoes and onion on the large holes of a box grater (or with a food processor shredding disc).
2. Pile the mixture onto a clean kitchen towel, gather it up and wring out as much liquid as possible into a bowl. Let the liquid stand 5 minutes, then pour off the water and keep the starchy paste at the bottom.
3. Mix the potato and onion with the starch, eggs, flour, salt, baking powder and pepper.
4. Heat 1/4 inch of oil in a large skillet over medium-high heat. Drop in 3-tbsp mounds and flatten to about 3 inches.
5. Fry 3 to 4 minutes per side, until deep golden and crisp. Drain on a rack and sprinkle with salt.
6. Keep finished latkes warm on a rack in a 250°F oven while you fry the rest. Serve with applesauce and sour cream.

TipSqueezing the potatoes dry is the secret to crisp latkes that don't fall apart.