Recipes

Potato Latkes

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Potato Latkes

Potato Latkes

amanda

Equipment

  • - Electric Grater

  • - Non-Stick Skillet (Frying Pan)

  • - Stainless Steel Mixing Bowls

  • - Chef's Knife

  • - Cutting Board

  • - Measuring Cups and Spoons

  • - Digital Kitchen Scale (optional)

  • - Oven Mitts or Pot Holders

  • - Long Slotted Spoon

  • - Cooling Rack (for oven or stovetop)

  • - Food Processor with Grating Attachment (optional)

Ingredients

  • 1 medium onion

  • 3 pound russet (baking) potatoes (about 6)

  • 2 teaspoons fresh lemon juice

  • 1/3 cup all-purpose flour

  • 3 large eggs, lightly beaten

  • About 1 cup vegetable oil for frying

  • Accompaniment: sour cream

  • Equipment: a deep-fat thermometer

Instructions

1

Instruction 1

Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
2

Instruction 2

Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
3

Instruction 3

Preheat oven to 200°F. 3Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
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