CHEF LAND RECIPES

Name: Classic Potato Latkes
Total time: 45 min
Yield: About 3 dozen
Ingredients: 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters; 1 large onion (8 ounces), peeled and cut into quarters; 2 large eggs; 1/2 cup all-purpose flour; 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling; 1 teaspoon baking powder; 1/2 teaspoon freshly ground black pepper; Safflower or other oil, for frying

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CLASSIC POTATO LATKES RECIPE - NYT COOKING

Classic Potato Latkes Recipe - NYT Cooking image

This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.

Provided by Melissa Clark

Total Time 45 minutes

Yield About 3 dozen

Number Of Ingredients 8

Ingredients

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Safflower or other oil, for frying

Steps:

Using 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.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In 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. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

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