Classic Latkes

Name: Classic Latkes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 12 latkes
Cuisine: jewish-cooking
Ingredients: 1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled; 1 small onion; Kosher salt and freshly ground pepper; 1 large egg, beaten; 1/3 cup matzo meal or all-purpose flour; Vegetable oil or rendered chicken fat, for frying; Applesauce and/or sour cream, for serving

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Level: Easy

Total: 45 min
Active: 40 min

Yield: 12 latkes

Level: Easy

Total: 45 min
Active: 40 min

Yield: 12 latkes

Ingredients

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1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled

1 small onion

Kosher salt and freshly ground pepper

1 large egg, beaten

1/3 cup matzo meal or all-purpose flour

Vegetable oil or rendered chicken fat, for frying

Applesauce and/or sour cream, for serving

Directions

Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
Add the beaten egg and matzo meal or flour to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel–lined baking sheet.
Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes. Serve with applesauce and/or sour cream.