The No-Fail Guide to Perfect Hanukkah Latkes: BA Daily: Blogs : bonappetit.com
: "Classic Potato Latkes
Don't worry if the latkes don't cook to the right color or crispness in the
time stated. Skillets, stoves, and other conditions vary. Just keep cooking
and turning them, until they are right for you.
Makes about 18
2 1/2 cups finely chopped onions, divided
1 large egg
1 tablespoon all purpose flour
1 1/4 teaspoons coarse kosher salt
1 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
Vegetable oil (for frying)
Line colander with smooth kitchen towel. Stir 1 1/4 cups onions, egg, flour,
salt, baking powder, and pepper in large bowl to blend.
Place remaining 1 1/4 cups onions in processor; add potatoes. Blend until
potatoes are very finely chopped and mixture is almost a puree (some liquid
is forming). Scrape potato mixture into towel in colander. Wrap towel around
potatoes and squeeze out as much liquid as possible (at least 1 generous
cup). Scrape dry potatoes into egg mixture. Stir until batter begins to
moisten and stick together.
Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high
heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each
latke to 2 1/2-to 3-inch round. Reduce heat to medium. Cook until golden,
about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat,
adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours
ahead. Let stand at room temperature. Or up to 1 day ahead. Cover latkes on
sheets and refrigerate.
To make latkes ahead: Preheat oven to 425 degrees F. Bake latkes until
crisp and deep brown, 5 to 6 minutes per side.
To serve the latkes right away: Preheat the oven to 325 degrees F. Place latkes on a
baking sheet as they come out of the skillet and keep them warm in the oven.
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