Rachel’s Crispy Potato Latkes Recipe

Step 1

Use a box grater or food processor to grate the potatoes and onion coarsely. Immerse the grated potatoes in cold water. (Optional: let them soak for 30 to 60 minutes.) Drain and rinse in cold water.

Step 2

Wrap the grated potatoes and onion in a clean tea towel or cheesecloth, hold over a bowl or the sink and twist the towel to squeeze out the moisture. Get as much liquid out as possible.

Step 3

Add grated potatoes, onion, flour, eggs, baking powder, salt, and pepper in a large bowl. Stir well.

Step 4

Add oil to a depth of about 1/4 inch in a large skillet set over medium-high heat. Heat until hot, but not smoking.

Step 5

Fry the latkes in small batches for about 3 to 4 minutes per side. Watch for crispness and color; you want them to be a beautiful golden brown.

Step 6

Drain on paper towels or place them on a cooling rack.

Step 7

Serve warm with a generous dollop of sour cream and applesauce.