CRISPY LATKES

From “Sababa” by Adeena Sussman

Ingredients

  • 2 very large Russet potatoes (2 pounds), scrubbed
  • 1 medium onion
  • 2 large eggs
  • 1/2 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil

Method

1. Fill large bowl with cold water. Using large holes on side of box grater (or a food processor fitted with shredder attachment), grate potatoes and onions, transfer them to the water, and let sit 5 minutes. Place clean kitchen towel on counter near sink. Pull potatoes and onions out of the water, squeeze out as much water as you can back into bowl, and let water settle. Dump potatoes and onions onto towel, fold towel over mixture, and squeeze out and discard as much liquid as you can. Gently drain water out of large bowl, leaving white potato starch at bottom. Add squeezed potatoes and onions to sludge in bowl, then add eggs, salt, and pepper and stir.

2. Meanwhile, heat 1/4 cup of the oil in 10-inch skillet over medium heat. Spoon 1/3 cup mixture, 2 or 3 at a time, into pan into 4-inch-round, 1/2-inch-thick latkes, pressing down gently; fry until each side is golden and crisp, 3 to 4 minutes per side. Repeat with remaining batter and oil; drain on paper towels.

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