LATKES (POTATO PANCAKES)
About fourteen 3-inch cakes
The high starch content of russet potatoes helps hold the cakes together. Shredded celery root, parsnip, sweet potato, or carrot may be substituted for up to half the potatoes.
Wrap in a clean kitchen towel and wring to squeeze out as much moisture as possible:
- 1 pound russet potatoes (about 2 medium), peeled and shredded (about 2 cups)
- 1 medium onion, grated
Combine in a bowl with:
- 2 large eggs, well beaten
- 3 tablespoons all-purpose flour or matzo meal
- 1¼ teaspoons salt
Preheat the oven to 200°F. Heat in a large heavy skillet over medium-high heat until hot:
- ¼ inch or more vegetable oil or butter
Place spoonfuls of the potato mixture into the skillet, in batches, and form them into 3-inch patties about ¼ inch thick. Brown on the bottom for about 4 minutes, reducing the heat to medium if necessary to prevent scorching. Turn and brown the second side until crisp, about 4 minutes more. Transfer to a plate or rimmed baking sheet lined with paper towels and keep warm in the oven while frying the remaining latkes. Serve at once with:
- Applesauce
- Sour cream or Greek yogurt
- Minced chives