Potato Latkes


  • 3/4 lb. russet potatoes, peeled
  • 1 small onion, grated
  • 1 large egg, lightly beaten
  • 1 tbsp. flour (or more) or matzo meal (during Passover)
  • 1 1/2 tsp. salt and freshly ground black pepper
  • Vegetable oil for frying
  • In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl and replace the potatoes.

    To the potatoes, add onions, eggs, flour, salt and freshly ground pepper. Toss to combine.

    Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat a few tablespoons of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes per side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream.

    by The Savvy Kitchen