Featherlight Potato Latkes

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This method of blending the ingredients in a food processor or blender makes the work easy and creates extremely light, crisp latkes. Get busy, or as Wynnie Stein’s grandmother would say, “Stop lying there like a latke.”

This recipe yields 15 latkes, 2 ½ inches in diameter

 

 

Featherlight Potato Latkes    
 
Recipe Type: Side Dish, Main Dish

 

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 6 medium potatoes
  • 1 small onion, peeled and quartered
  • 2 large eggs
  • 1/4 cup unbleached white flour (or matzo meal)
  • 1/2 teaspoon salt
  • pinch of baking powder
  • freshly ground black pepper to taste
  • vegetable oil for frying
  • sour cream
Instructions
  1. Grate the potatoes in a food processor or on the largest grating side of a hand grater.
  2. Drain the grated potatoes in a colander, pressing out the liquid.
  3. Finely chop the onion using the steel blade in the processor or grate on the smallest grating side of a hand grater.
  4. If using a food processor, return the potatoes to the bowl, add all of the other ingredients, except the oil and sour cream, and process until just smooth and evenly colored.
  5. If using a blender, it will be easier to mix the ingredients in two batches.
  6. Put an egg and half of the other ingredients (except oil and sour cream) in the bottom of the blender with the grated potatoes and onion on top.
  7. Whirl on high speed until well blended. Repeat this with the remaining ingredients.
  8. If you do not have either machine available, combine the grated potatoes and onion with the other ingredients in a mixing bowl.
  9. Handmade latkes will have a more traditional texture.
  10. Heat 1/8-inch of oil in a large heavy skillet, preferably cast iron, until a drop of batter sizzles on the surface.
  11. Drop a large spoonful of batter into the skillet and flatten it with the spoon to make a thin pancake.
  12. Fry the latkes on both sides until brown and crisp, adding more oil if necessary.
  13. Drain the latkes on paper towels and keep them warm, in a single layer in a 200° oven, until all the latkes are made.
  14. Serve immediately, topped with sour cream and with a side of applesauce
 

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