Name: Latkes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: about 12 latkes
Ingredients: 5 large Yukon Gold potatoes; 1 large onion, halved; 1 large egg, beaten; 2 tablespoons all-purpose flour; Kosher salt and freshly ground pepper; Vegetable oil, for frying; 1 carrot; Applesauce, sour cream, chives and/or lox, for serving

Level: Easy

Total: 30 min
Active: 30 min

Yield: about 12 latkes

Ingredients

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5 large Yukon Gold potatoes

1 large onion, halved

1 large egg, beaten

2 tablespoons all-purpose flour

Kosher salt and freshly ground pepper

Vegetable oil, for frying

1 carrot

Applesauce, sour cream, chives and/or lox, for serving

Directions

Fill a large bowl with ice water. Peel the potatoes and transfer to the ice water.
Using the shredding attachment on a food processor, grate the potatoes and the onion (or grate by hand with a box grater set over a large bowl).
Transfer the grated potatoes and onion to a clean dish towel and wring out the liquid into a separate clean bowl. Let the liquid sit so that the potato starch settles to the bottom, then carefully pour out the water from the top, leaving the starch in the bowl. Add the grated potato and onion to the bowl with the starch. Add the egg, flour, 1 teaspoon salt and a few grinds of pepper and stir to combine.
Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Once hot, place the carrot in the oil (this can help prevent the latkes from burning). Scoop mounds of the potato mixture into the pan and press down slightly with a spatula to flatten each spoonful. Fry until golden on the bottom, 3 to 4 minutes, then flip and cook until the latkes are golden and crisp, 3 to 4 more minutes.
Transfer the latkes to a rack or paper towel–lined baking sheet. Repeat with the remaining potato mixture, adding more oil to the skillet as needed (discard the carrot). Serve the latkes with your favorite toppings: applesauce, sour cream, chives, lox, anything goes!