These potato latkes (or potato pancakes) are lacy and crisp, and they’re always a hit at parties and dinners. Serve these potato latkes with their traditional partners — applesauce and sour cream.
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 4 servings (12 to 15 pancakes)
Keeping kosher: Pareve
1 1/4 pounds large potatoes
1 medium onion
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper
2 tablespoons flour
1/2 teaspoon baking powder
1/2 cup vegetable oil, more if needed
Peel the potatoes.
Using your food processor’s coarse grating disc or the large holes of a hand grater, grate the potatoes and onion, alternating them.
Transfer the mixture to a colander.
Squeeze the mixture by handfuls to press out as much liquid as possible.
Discard the liquid.
Put the potato-onion mixture in a bowl.
Crack the egg into a small bowl and lightly beat it with a whisk or fork.
Add the egg, salt, pepper, flour, and baking powder to the potato-onion mixture.
Heat 1/2 cup oil in a deep, heavy 10- to 12-inch skillet.
Add 3 or 4 dollops of about 2 tablespoons each of the potato mixture to the skillet.
Flatten these dollops with the back of a spoon so that each measures about 2 1/2 inches.
Fry over medium heat for 4 to 5 minutes.
Using a spatula, turn them carefully.
Fry the second side about 4 minutes, or until pancakes are golden brown and crisp.
Drain on a plate lined with paper towels.
Stir the potato mixture before frying each new batch.
If all the oil is absorbed during frying, add 2 or 3 tablespoons more oil to pan.
Repeat Steps 9 through 16 until all the potatoes are cooked.