|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
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.
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.