Melissa Clark's Favorite Heirloom Latkes
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
16-20 latkes
ingredients
- 2 large russet potatoes, scrubbed and cut lengthwise into quarters (about 1 pound)
- 1 large onion, peeled and cut into quarters (8 ounces)
- 2 large eggs
- 1⁄2 cup all-purpose flour
- 2 1⁄2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon freshly ground black pepper
- chicken fat or duck fat, for frying
directions
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the four, salt, baking powder, and pepper and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter.
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