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Latkes
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| Potato pancakes are best served as soon as possible, before they lose their crunch. Of course, if you're frying them in batches (as in these recipes), you'll need to keep the first batches warm in the oven while you cook the rest. But as long as you work somewhat quickly, they'll retain most of their texture and flavor. Using two pans can lessen the holding time, but be sure you're comfortable with the frying process—you'll need to watch both pans closely to prevent burning. Or, if your kitchen is close to your guests, offer the latkes as they come out of the pan, after a brief drain on paper towels. Recipe: Classic Potato Pancakes Epicurious | December 2005 Developed by Andrew Friedman Yield: Makes about 24 pancakes Ingredients This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding. | |
| 1 medium | onion, peeled |
| 4 large | russet or Idaho potatoes, (about 3 1/2 pounds), peeled |
| 2 large | eggs |
| 2 tablespoons | all-purpose flour |
| 6 tablespoons | vegetable oil |
| 6 tablespoons | unsalted butter |
Applesauce and/or sour cream, for serving
Preparation
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
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