Potato Latkes (A classic potato latkes)

Potato Latkes! In the food-processor our deli-style version is made. creamy on the inside and Crispy on the outside. Serve hot with plenty of sour cream and applesauce!


1 cup sour cream, for serving
About 1/4 cup canola oil, or more if needed
1/2 teaspoon black pepper
1 teaspoon salt
2 large eggs
2 tablespoons all-purpose flour
1/2 medium onion
1 1/2 half pounds russet potatoes (3 to 4 medium potatoes)
Special equipment:
10-inch or 12-inch cast iron or nonstick skillet
Box grater
Food processor


1 Make the potato-onion mixture: Peel the potatoes and place them in a bowl of cold water until needed (this helps prevent graying as well). Chop 3 of the potatoes and the onion into 1-inch chunks; leave the last potato in the water.
In the bowl of a food processor, combine the onion and chopped potatoes. Pulse the mixture until it forms a pulp-like puree, scraping down the sides of the work bowl once or twice.
2 Squeeze the potato-onion mixture:Until you have 4 layers fold a large square of cheesecloth on itself and a roughly 12-inch square. Line a colander with the cheesecloth. Tip the onion-potato mixture into the colander.
Around the potato-onion mixture gather the corners of the cheesecloth and begin twisting. Keep twisting the top and squeezing the ball of potatoes and onions with your hands to squeeze out as much liquid as possible (you may get up to a cup of liquid). To reduce exposure to air leave the potato mixture in the cloth once squeezed (which can start to turn the potatoes gray).
3 Grate the last potato:On the coarse side of a box grater, grate the potato.
4 Make the batter:From the cheesecloth transfer the potato mixture into a bowl. Add the grated pepper, salt, eggs, flour, and potato. Stir well.
5 Fry the latkes:In a large cast iron or non-stick skillet, heat the oil over medium heat. When it is shimmering (a crust of bread will brown in 10 seconds), add large, generous spoonfuls of the batter to the pan (about 1/4 cup of batter) — you will probably fit in 4 or 5 mounds. Use the bottom of the spoon to flatten the mounds.
Cook for until brown on the bottom, or 3 minutes. Flip and cook until the other side is also browned, about 3 minutes more.
With paper towels transfer to a plate lined and briefly drain them of any excess grease. In batches continue cooking the rest of the latkes, adding more oil to the pan as needed.
6 Serve right away. Serve immediately while hot, with sour cream or applesauce, or transfer to a baking sheet and keep warm in 250°F oven until ready to serve.
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