Author Notes: There's no unusual ingredients in these latkes, but the use of the food processor to grate the potatoes and onions results in a really pretty pancake. One of the things I used to dislike about latkes is when they turned into brown blobs. - ChefJune —ChefJune
Food52 Review: ChefJune's instructions are really good and easy to follow. She says you should use a thermometer to check the oil temperature -- I went with 350°F-375°F. The food processor makes quick and painless work of the grating. The use of baking powder in the batter adds a fluffy cakiness to the latkes that created a pleasant texture. I would recommend making them without the tablespoon of oil added to the batter -- there's enough oil in this recipe. I like the technique of preheating the oil, keeping it hot, and keeping the latkes warm while draining on paper towels, which keeps the latkes from being greasy. I halved the recipe and had 15 latkes so by my reckoning the full recipe would make more like 30, not the stated 12—maybe I make them small? These latkes were tasty, foolproof and easy, and I recommend them as an Editors' Pick. —drbabs
Makes: 12 latkes
medium-sized russet potatoes, peeled
small onion, peeled
teaspoon Kosher salt
teaspoon freshly ground black pepper
cup organic all-purpose flour
teaspoon Rumford's baking powder
tablespoon safflower oil, plus more for frying
- Have a sheet pan ready, lined with brown paper bags and paper towel. Preheat the oven at 250 degrees F. to keep the latkes warm while you fry the rest.
- Using a food processor fitted with a medium grater, cut the potatoes to fit the feed tube horizontally. Drain and discard any water that collects in the bottom of the work bowl after grating. Grate the onion in the same manner. Put potatoes and onions into a large, non-reactive mixing bowl.
- Beat in the eggs, salt and pepper. Stir in the flour, baking powder and 1 tablespoon of oil.
- Place a large sauté pan over high heat until hot. Add about 1 inch of oil and heat until hot. Using a large spoon, place spoonfuls of batter into the hot oil, making sure to leave 2 inches between the latkes so they will brown nicely. Brown on both sides, turning only once.
- When the latkes are nicely browned, remove them to the paper-bag lined baking sheet to drain. Then put the drained latkes on a plate and put into the warm oven while you fry the rest.
- Continue making latkes, adding more oil to the pan as necessary. (If your oil is hot enough, you should not need much, if any, more oil. Check the temperature with a candy thermometer before you start frying the latkes.) Once all the latkes are made, serve immediately with sour cream or applesauce or both.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Recipe with Potatoes
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Potato Pancakes