Potato Latkes
- 908 g (2 lbs) russet potatoes, scrubbed
- 1 medium yellow onion
- 2 eggs, lightly beaten
- 80 mL (⅓ cup) flour
- 7 mL (1½ tsp) salt
- 2 mL (½ tsp) freshly ground pepper
- Vegetable oil for frying
Grate the potatoes and onion on the large holes of a box grater, or shred in a food processor fitted with the shredding blade. Working in batches, wrap grated potatoes and onion in a dish towel or several layers of paper towels and really squeeze the liquid out of them. Place the potatoes and onion in a large bowl. Add the eggs, flour, salt and pepper; mix with a wooden spoon until the ingredients are fully incorporated.
Line a large rimmed baking sheet with two layers of paper towels. Over medium-high heat, heat 0.63 cm (¼ inch) of vegetable oil in a large pan until shimmering but not smoking. Working in batches, drop the batter by 60-mL (¼-cup) portions into the pan, then gently press with a spatula to flatten. Fry, turning once, until browned on both sides and cooked through, 8 to 10 minutes total. Repeat with remaining batter, adding oil to the pan if necessary, and adjusting the heat if the latkes are browning too quickly or not quickly enough. With a slotted spoon, transfer the latkes to the baking sheet to drain. Serve hot.
Makes 4 servings.
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