Latkes

Name: Latkes
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 servings
Ingredients: 1 1/2 pounds russet potatoes; 1 large yellow onion; Kosher salt; 2 large eggs; 1 tablespoon fresh lemon juice; 1/3 cup all-purpose flour; Freshly ground pepper; Canola or vegetable oil, for frying

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Level: Easy

Total: 1 hr 15 min
Active: 45 min

Yield: 8 servings

Level: Easy

Total: 1 hr 15 min
Active: 45 min

Yield: 8 servings

Ingredients

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1 1/2 pounds russet potatoes

1 large yellow onion

Kosher salt

2 large eggs

1 tablespoon fresh lemon juice

1/3 cup all-purpose flour

Freshly ground pepper

Canola or vegetable oil, for frying

Directions

Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.

Photograph by Ryan Dausch