Perfect Potato Latkes

Step 1

In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.

Step 2

Add flour and mix well.

Step 3

Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.

Step 4

Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.

Step 5

Let the mixture drain at least 15 minutes.

Step 6

After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.

Step 7

To the starch, add the eggs, salt and pepper.

Step 8

Return drained potato-and-onion mixture and combine well.

Step 9

Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.

Step 10

Preheat oven to 200 degrees. Line a baking sheet with paper towels.

Step 11

In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.

Step 12

Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.

Step 13

Pat lightly in flour.

Step 14

Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.

Step 15

Eat right away or keep warm in oven.

Step 16

Serve with apple sauce or sour cream.