This is the EASIEST LATKE RECIPE you will ever find, and I will never make them any other way. Crisp on the outside, soft on the inside. Just delicious. Oh yeah – and they freeze gorgeously. My latest obsession has been to sprinkle the latkes with truffle salt just as they come out of the frying pan. D-I-V-I-N-E!!! (If you plan to do this, just reduce the salt in the recipe to ½ teaspoon.)
- Cook Time
- Prep Time
- 24 pattiesServings
- 5 medium potatoes
- 1 large onion
- 2 eggs
- 1⁄3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup rice bran oil or canola oil, for frying
1. Preheat oven to 400°F.
2. Peel the potatoes and onion, and cut into large chunks. Place the potatoes, onions, and eggs in the base of a food processor fitted with a steel blade.
3. Process with quick pulses of the on and off button, until the potato and onions are chopped up small, about 30 seconds.
4. Add the flour, baking powder, salt, and pepper. Process for a couple of seconds longer until all is well combined.
5. Heat the oil in a skillet over medium-high heat. Using an ice cream scooper (you know I like to make sure they are all the same size!), scoop the mixture and drop into the hot oil. Do four latkes at a time so you don't overcrowd the pan. Once the edges appear browned, carefully flip the latke over and cook the other side.
6. Remove the latkes from the skillet, and drain on paper towels. Transfer onto a cookie sheet. At this point, I like to stick the latkes into a hot oven for 3-5 minutes just to give them a final crispiness (totally optional, though).
You can freeze the latkes in a single layer in a large freezer bag. Just thaw and reheat in a 375°F oven for 8-10 minutes.
Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now