- 1 pound russet potatoes
- 1 medium yellow onion, peeled and ends cut off
- ¼ cup potato starch
- 2 large eggs, beaten
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil, for frying
Grate the potatoes (no need to peel!) and then the onions using the large holes on a box grater. Mix the grated potatoes and onion together and wrap the mixture in a dish towel. Squeeze over a bowl or the sink to remove the water.
Transfer the mixture to a medium mixing bowl. Add the potato starch, eggs, salt and pepper. Stir to combine.
Preheat oven to 250°. Set a wire cooling rack over a rimmed baking sheet and line the rack with paper towels or a clean brown paper bag.
Heat a medium cast-iron or heavy-bottomed skillet over medium-high heat and add ¼ inch of oil. When the oil is hot, about 360° with a candy thermometer, spoon about a quarter cup of the batter into skillet per latke, lightly spreading into an evenly thick round. Don’t overcrowd the pan and don’t fidget with them too much. Cook undisturbed until golden brown and crisp, about 4–5 minutes, then carefully flip with a wide spatula and cook 4 minutes more. You’ll need to watch the temperature of the oil, being careful not to burn your potatoes; alternatively, if the oil is too cold, you’ll have soggy and greasy clumps of potato. Transfer to the paper-lined rack to drain; season with another pinch of kosher salt.
Eat the latke hot from the pan, or keep warm in a low-temperature oven while you fry the rest. Latkes freeze particularly well and can be reheated at 350° for around 15 minutes. Enjoy by themselves or top with your choice of toppings. We love to top latke with rustic applesauce or smoked fish salad.
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Find the recipe for Wise Sons Hot Smoked Fish with Pickled Mustard Seeds at EdibleMarinAndWineCountry.com.