INGREDIENTS
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion, peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse salt, plus more for sprinkling..
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Canola Oil or other oil, for frying, and 1/2 tablespoon of Bacon Grease to flavor...
PREPARATION
Grate the potatoes and onion. Cheese Grater works best. Coarse side. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil.
Once the oil (350d) is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches.
Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip.
Cook until the second side is deeply browned, about another 5 minutes.
Transfer the Latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
SERVE
With Apple Sauce and a plop of Sour Cream.
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion, peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse salt, plus more for sprinkling..
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Canola Oil or other oil, for frying, and 1/2 tablespoon of Bacon Grease to flavor...
PREPARATION
Grate the potatoes and onion. Cheese Grater works best. Coarse side. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil.
Once the oil (350d) is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches.
Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip.
Cook until the second side is deeply browned, about another 5 minutes.
Transfer the Latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
SERVE
With Apple Sauce and a plop of Sour Cream.
