Latke

Ingredients:

  • 1½ pounds Russet or Yukon gold potatoes (peeled)
  • ½ pound onions (peeled)
  • 1 large egg (beaten)
  • 1 tablespoon matzoh meal or unbleached all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon baking powder
  • Olive oil (for frying)
  • Accompaniments:
    • Apple or other fruit sauce
    • Sour cream
    • Labne
    • Creme fraiche

Directions

Coarsely shred the potatoes and the onions, using the shredding disk in a food processor. (Don't wash out the food processor after — you'll be using it again right away.) Transfer the mixture to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible.

Remove the shredding disk from the processor and replace with the steel blade. Return about 1/3 of the shredded potatoes and onions to the work bowl, and process, using the pulse motion, until roughly puréed. Transfer to a large bowl. Add the remaining potatoes and onions from the colander, and the egg, matzoh meal or flour, salt, pepper, and baking powder. Mix until thoroughly combined.

Latke batter should be room temperature; cold batter will lower the oil temperature, causing the latkes to absorb too much oil. (Exceptions: cheese latkes, which may fall apart if not very cold).

A very wet batter will produce steam and soggy, greasy latkes. If the batter has thrown off a lot of liquid, drop a measureful of batter into your hand, so you can gently squeeze out the excess moisture before slipping it into the hot oil.

If your pan cannot be heated over high heat, heat it over the highest setting recommended by the manufacturer.

If you need to test the oil temperature: Stand an untreated wooden chopstick in the oil. If little bubbles form around it, the oil is ready. Or flick a pinch of flour into the oil; if it sizzles, start frying.

Very important: Between batches, scoop out any burned fragments from the pan. Every two batches or so, it may be necessary to wipe out the pan to remove burnt oil or bits and add fresh oil.

Refrigerating leaves latkes sodden, but you can freeze them for longer storage. Arrange drained, cooled latkes on a cookie sheet and slide into the freezer until solidly frozen. Store in a strong, resealable plastic bag or airtight container.

To serve, reheat the latkes on a rack set on a baking sheet in a preheated 400° F oven until hot and crisp.

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