Best Potato Latkes

Ingredients

• 2 pounds russet potatoes, peeled
• 1 medium yellow onion, peeled
• 2 large eggs, beaten
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1 cup vegetable oil, for frying
• 1 cup applesauce, for serving
• 1/2 cup sour cream, for serving

Method

1. 1

   Shred the potatoes and onion using the large holes of a box grater or a food processor fitted with a grating attachment.

2. 2

   Transfer the shredded potatoes and onion to a clean kitchen towel or cheesecloth, gather the edges, and wring out as much liquid as possible over a bowl or sink.

3. 3

   Place the squeezed potato-onion mixture in a large bowl. Add the beaten eggs, flour, salt, pepper, and baking powder, and stir until evenly combined.

4. 4

   Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering, about 350°F.

   3:00 · Heat oil
5. 5

   Scoop about 1/4 cup of the potato mixture per latke, pressing gently into a compact patty, and carefully lower into the hot oil. Fry 3 to 4 latkes at a time without crowding the pan.

6. 6

   Fry the latkes until deeply golden brown and crisp on the bottom, about 3 minutes.

   3:00 · Fry first side
7. 7

   Flip and fry the second side until golden brown and crisp, about 3 minutes more.

   3:00 · Fry second side
8. 8

   Transfer the finished latkes to a paper towel-lined plate or wire rack to drain. Repeat frying with the remaining potato mixture, adding more oil to the skillet as needed and maintaining temperature between batches.

9. 9

   Serve the latkes hot, topped with applesauce and sour cream.