- 32
Ingredients
- YIELD 32 PIECES
- 2 lbs large russet (baking) potatoes (about 4)
- 2 tablespoons fresh lemon juice
- 1 large onion (1 lb)
- 1/2 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
Preparation
Step 1
Preheat oven to 250F with rack in upper third.
Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk. Add lemon juice and toss to coat.
Coarsely grate onion into same bowl. Transfer to a kitchen towel (not terry cloth), then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, and 1 1/4 teaspoons salt until just combined.
Heat oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Fill a 1/4-cup measure halfway with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula.
Form 5 more latkes in skillet and fry until undersides are deep golden, 1 1/2 to 3 minutes. (If latkes brown too quickly, reduce heat to medium.) Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more.
Transfer to paper towels to drain briefly, then transfer to a metal rack set in a baking pan and keep warm in oven. Make more latkes.
COOKS NOTE: Latkes can be kept warm in oven up to 1 hour.