Potato Latkes

By ClaudiaJan

Seating at Manny's is communal, and regulars (businesspeople, cops, politicians) hobnob loudly with one another and with Ken Raskin, Manny's son, who works the dining room. Ken says the secret to great latkes is to make them thick enough so they're crunchy on the outside while packed with plenty of creamy potato shreds on the inside. Remember: Crispness requires the oil to be very hot—just this side of smoking. Click here for details and 18 more great American breakfasts.

Ingredients

• 3/4 lb baking potatoes (russets)
• 1/4 cup grated onion
• 2 large eggs, lightly beaten
• 1 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 Tbsp all-purpose flour
• 1/8 tsp baking powder
• 1/4 cup butter
• 1/2 cup vegetable oil or more—enough to total about a 1/4-inch layer of fat

Details

Servings 4
Adapted from dashrecipes.com

Preparation

Step 1

directions:

1. Peel potatoes and grate medium-coarse. (Yield should be about 2 cups.) Combine potatoes and grated onion in a colander, pressing out as much moisture as possible.

2. Stir potato mixture with eggs, salt, pepper, flour, baking powder. Let stand for 5 minutes.

3. In a heavy skillet, melt butter over medium-high and add vegetable oil. Drop potato mixture into skillet in 2-Tbsp portions, using a wooden spoon to slightly flatten each one. Don't make them too thin, and don't let them touch. Fry for about 2 minutes or until golden brown.

4. Flip and fry 1 minute more. Use a slotted spatula to remove from oil; drain on paper towels.