Classic Potato Latkes
Potatoes belong on the Thanksgiving table just as much as the turkey. My family just can’t get enough of latkes, so we decided to give them the starchy spotlight before Chanukah this year. The secret to a great latke is wringing out all the water from the onions and potatoes, so they can get nice and crisp in your cast iron pan. Instead of applesauce, try serving them with homemade spiced cranberry sauce.
- 2 large Russet potatoes (about 1 pound), peeled
- 1 small onion, peeled
- 2 large eggs
- ½ cup all-purpose flour
- 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- Olive oil, for frying
- Coarsely shred the potatoes and onions on a box grater or using a food processor. Wrap the potatoes and onions in a dishtowel or cheesecloth, and squeeze as tightly as you can to wring out all the moisture. In a large bowl, whisk together the eggs, flour, salt, baking powder and pepper. Once it’s all combined, add the potatoes and onions and stir to coat evenly using a wooden spoon.
- Put a medium heavy-bottomed pan (preferably cast iron) over medium-high heat, and coat the pan with the olive oil until it starts shimmering. Use your wooden spoon to pick up a heaping of the potato mixture and then a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Serve with sour cream and smoked salmon in traditional Russian zakuski (appetizer) style, or with spiced cranberry sauce alongside your turkey.