Classic Potato Latkes

[elleng]

'This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.'

https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes?

[Callalily]

1. I was just thinking of making potato latkes!

Have to add them to my menu for next week! YUMMY stuff.

[Laura PourMeADrink]

2. Oh boo...can't open NYT without signing

In ....love latkes

[elleng]

3. Sorry Laura. Just for you:

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
½ cup all-purpose flour
2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying

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.

Enjoy!

[Laura PourMeADrink]

4. Thanks EG ! Hmmm make them this way

Except no flour...will definitely try