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|
- 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
- Grate the potatoes in a food processor or on the largest grating side of a hand grater.
- Drain the grated potatoes in a colander, pressing out the liquid.
- Finely chop the onion using the steel blade in the processor or grate on the smallest grating side of a hand grater.
- 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.
- If using a blender, it will be easier to mix the ingredients in two batches.
- 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.
- Whirl on high speed until well blended. Repeat this with the remaining ingredients.
- If you do not have either machine available, combine the grated potatoes and onion with the other ingredients in a mixing bowl.
- Handmade latkes will have a more traditional texture.
- Heat 1/8-inch of oil in a large heavy skillet, preferably cast iron, until a drop of batter sizzles on the surface.
- Drop a large spoonful of batter into the skillet and flatten it with the spoon to make a thin pancake.
- Fry the latkes on both sides until brown and crisp, adding more oil if necessary.
- Drain the latkes on paper towels and keep them warm, in a single layer in a 200° oven, until all the latkes are made.
- Serve immediately, topped with sour cream and with a side of applesauce