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Absolutely delicious with just about anything you can think of! You can always cut the recipe in half!
5 baking potatoes (russet)
2 sweet potatoes (not yams)
3 small onions, quartered
4 eggs, beaten
1/3 cup unbleached flour
1 tsp. baking powder
1 ¼ tsp. salt
½ tsp. freshly ground black pepper
Vegetable oil for frying
Peel the potatoes; cut lengthwise into quarters. By hand or using a food processor fitted with the shredder blade, alternately shred onions & potatoes. Transfer to a colander; squeeze out handfuls of the mixture to remove as much moisture as possible; discard the liquid.
Transfer the mixture to a large bowl; mix in the eggs, flour, baking powder, salt & pepper. Place paper towels on baking (cooling) racks & fit into rimmed baking sheets & set aside.
Using two skillets, heat ¼” oil over medium-high heat until hot but not smoking; add ¼ cup of the mixture per latke, leaving space between each; flatten slightly. Cook for 3 minutes or until browned & crisp around the edges; turn & cook for 3 – 5 minutes longer or until crisp & golden. Transfer to paper towel-lined racks to drain well. Place into a warm 250 F. oven to keep warm will frying the remaining latkes.
Repeat with remaining potato mixture, stirring a bit to re-blend each time before proceeding to make new latkes as mixture may separate. Remove any cooked bits from skillets & adding more oil as you go.