Classic Potato Latkes
INGREDIENTS
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Melissa Clark
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Time45 minutes
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YieldAbout 3 dozen
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Latkes
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Potato
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Cooked
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52 ratings
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Ingredients
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2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
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1 large onion (8 ounces), peeled and cut into quarters
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2 large eggs
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1/2 cup all-purpose flour
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2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
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1 teaspoon baking powder
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1/2 teaspoon freshly ground black pepper
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Safflower or other oil, for frying
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Nutritional Information
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Preparation
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Step 1Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
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Step 2Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
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Step 3In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. U
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All6
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Elise 2 days ago
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This sounds perfect, but presents a challenge for those of us not blessed with a food processor. Can the potatoes and onions just be sliced or minced with a grater or mandolin?
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Not everyone has a food processor, unfortunately.
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Roc Rizzo 2 days ago
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I have used a box grater on the coarsest side to make these before there were food processors! I am sure that many a Jewish grandma did the same. BTW- I am only Jewish by osmosis. I grew up in Brooklyn in an Italian-Jewish neighborhood.
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Jacob 2 months ago
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I added a little paprika
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Adah 6 months ago
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I use matzah meal instead of flour, and put everything in the food processor. It is a little simpler, and just as good.
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Veronica 7 months ago
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Thank you, Melissa, for this easy and delicious recipe; I serve it with sour cream.
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JRj 7 months ago
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I have long admired a recipe for latkes from the old Cooking of the World Series (also printed in the newest NYT Cookbook). It calls for rinsing the grated potatoes and recovering the starch. Melissa Clark waves away this fussy bit, and she's right.
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