- 4 large russet potatoes (about 3 lbs/1.5 Kg), washed and peeled
- 1 medium to large onion, peeled
- 2 eggs
- 4 tablespoons all-purpose flour or a little more if needed
- ¼ teaspoon baking powder
- Salt and pepper to taste
- Natural oil, like Canola, for frying
Optional for serving:
- sour cream
- smoked salmon
- 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.
- 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.
- Add grated potatoes, onion, flour, eggs, baking powder, salt, and pepper in a large bowl. Stir well.
- 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.
- 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.
- Drain on paper towels or place them on a cooling rack.
- Serve warm with a generous dollop of sour cream and applesauce.
Keywords: Hanukkah, latkes, fried potato cake