Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Saturday, November 27, 2021

Potato Latkes

Potato latkes were actually one of the first recipes I wrote about ten years ago when I started doing this column. Since then, I’ve tweaked a few things and if I do say so myself, they’re even better than they were all those latkes ago.

I still use russet potatoes, but no longer bother peeling them. And instead of the food processor, I grate everything by hand on a box grater…wearing goggles. I’ve changed up the quantities a bit as well, but otherwise, the ingredients are the same.

Coarsely grate a pound of potatoes and a large onion into a bowl. Add three tablespoons of flour, a half a teaspoon of baking powder, two teaspoons of kosher salt, half a teaspoon of black pepper, and a lightly stirred egg. Mix well, your hands work best.

Place a large heavy skillet on medium low heat with just enough vegetable oil to barely cover the bottom. When the oil is hot, take a quarter cup of the mixture with a slotted spoon and squeeze out as much of the liquid as you can using the palm of your hand. Tip the spoonful of mixture into the pan and flatten slightly with a spatula.  Repeat until your pan is full but not overcrowded.

Cook five to six minutes, flipping, rotating, and adjusting the heat to get them just right. When they’re golden brown on both sides, transfer to a paper bag and sprinkle with some more salt. Serve immediately, or keep them warm in the oven until you’re ready.

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