- 4 large russet potatoes, peeled
- 1 medium onion
- 1 egg, beated
- 2 TBSP flour
- 1 tsp salt
- Vegetable oil
1. Preheat the oven to 300 F degrees.
2. Grate the potatoes and onion. I use my food processor with the grate attachment to speed things up. Put the potato and onion into a dishtowel and wring it so the excess moisture comes out. Then put them into a bowl.
3. Toss the potato and onion with the flour and salt so they are evenly coated. Then add the egg and mix until everything is well incorporated. Let it sit while you prepare the oil.
4. Heat the oil in a large, heavy pan over medium high heat. I like to use a cast iron skillet, because it will help the oil stay hot and at a consistent temperature. Use enough oil to fill the bottom of the pan and come up the sides about a quarter of an inch. Let the oil heat for about 5 minutes so it is good and hot.
5. Use about 2 TBSP of the mixture per pancake. Place them carefully into the pan so the oil doesn’t splatter on you. Using a spatula, press the mounds flat into a pancake shape. It’s okay if they aren’t perfectly round. Only cook about 4 latkes at a time so as not to crowd the pan.
6. As you finish batches of latkes, place them in the oven on a baking sheet so they can stay hot. Once they are all done, place them on a large serving platter and serve to your guests.
7. Traditional accompanying condiments include applesauce and sour cream. I prefer ketchup. Toppings can also include creme fresh, caviar, salsa, or any of your other favorite toppings. You can use whatever you want. Enjoy!