Crispy Home-Style Latkes with Homemade Applesauce and Sour Cream
Ingredients
For the Latkes
- 3 russet potatoes, peeled
- 1 small onion, peeled and cut into quarters
- ¼ cup all-purpose flour
- 2 eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- About 6 cups vegetable oil
For Serving
- Applesauce
- Sour cream
Instructions
- Makes 20 silver dollar-sized pancakes. Cut the potatoes into quarters and place in a bowl of cool water to prevent them from browning. Whisk the flour, eggs, salt and pepper together in a medium-sized bowl. Set aside. Grate the potatoes using a fine or small grating disk in a food processor, alternating with the onion. Finely grating the potatoes and onion is key to this recipe. Pour the potato and onion mixture into the flour mixture, then mix thoroughly. I use my hands. The batter will be soupy, which is OK. There is no need to drain it. The watery batter is what gives the latkes their crispy edges. Heat the oil in a large skillet on medium heat until a bit of latke batter sizzles when it is dropped into the oil. Do not let the oil start to smoke—you want it to shimmer only. Using a large slotted spoon, pick up about 3 tablespoons of the latke batter, allow it to drain slightly, then gently drop it into the hot oil. Fry until the edges are brown and crispy. Remove with tongs or slotted spoon and allow the pancakes to drain on paper towels or a paper bag. Serve warm with a spoonful of applesauce* and sour cream on top. *Easy Applesauce Recipe
