Latkes

Summary

Yield
Servings
SourceJason Frishman
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

According to some people, there are two schools of thoughts about latkes: You either want your latkes made with shredded potatoes, for an oily, crispy finish (the better known kind) OR you want your latkes made with blended potatoes, for a smooth, puffy latke. This recipe comes from the latter school of thought, passed down to Jason Frishman from his Jewish grandmother.

Ingredients

6  
potatoes
2  
onion
3  
egg
1/4 cup
unbleached white flour
1/2 teaspoon
sea salt
1 pinch
baking powder
   
freshly ground black pepper
   
vegetable oil
   
sour cream
   
applesauce
   
sauerkraut

Instructions

Put eggs and half of the other ingredients (except oil and toppings) in the bottom of a blender or food processor with the potatoes/root veggies and onions on top. Whirl on high speed until well blended. Repeat this with the remaining ingredients for a second batch.

Heat 1/8-inch of oil in a large heavy skillet, preferably cast iron, until a drop of batter sizzles on the surface.

Drop a large spoonful of batter into the skillet and flatten it with the spoon to make a thin pancake.

Fry the latkes on both sides until brown and crisp, adding more oil if necessary.

Drain the latkes on paper towels and keep them warm, in a single layer in a 200° oven, until all the latkes are made.

Serve immediately, topped with sour cream and with a side of applesauce and sauerkraut.