Adapted from Martha Stewart
4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon coarse salt
Freshly ground black pepper
Vegetable oil, for frying
Applesauce – optional
Sour cream – optional
1. Preheat oven to 200 degrees. Shred potatoes using the large holes of a box grater into a large bowl of ice water. Alternatively, place half the potatoes in the bowl of a food processor fitted with the shredding disk attachment and process until shredded. Repeat process with remaining potatoes; transfer to a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
2. Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch), and discard. Transfer potatoes back to bowl with potato starch.
3. Add onions to bowl; stir in eggs, flour, salt, and pepper.
4. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.
5. Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to oven to keep warm. Repeat process with remaining potato mixture. Serve hot with applesauce, or sour cream and caviar, if desired.
Serves 4 to 6
best potato latkes originally published on sassyradish.com
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