Eric's Potato Latkes

By stancec44

Ingredients

• 4 lg. russet potatoes, peeled
• 3 lg. eggs, beaten
• 1/4 to 1/2 c. flour
• 1 tsp. baking powder
• 1 medium yellow onion, finely chopped
• 2 tsp. salt
• Freshly ground pepper
• 1/4 to 1/2 c. peanut oil, plus more if needed

Details

Servings 12

Preparation

Step 1

Grant the potatoes in a food processor or box grater and place them in a colander over a bowl. Place a piece of plastic wrap over the top of the potatoes to slow down discoloration. Let drain for 10 to 15 minutes. Carefully pour off the drained liquid, reserving the potato starch in the bottom of the bowl. Meanwhile, in a separate bowl, beat the eggs.

By hand, squeeze out additional moisture from the potatoes. Place them in a large mixing bowl and add the reserved potato starch, onion, eggs, 1/4 c. of the flour, baking powder, 2 tsp. salt and pepper to taste and mix thoroughly. Add a little more flour if necessary if potatoes are too moist. Place a sheet of plastic wrap over them until ready to fry.

In a 12" heavy skillet, heat 1/4 c. of the oil over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 Tbsp. potato mixture per latke into hand, form into a patty about 1/2" thick. Carefully slip the latkes into the hot oil, and reduce the temperature to medium. Cook until the undersides are golden brown, about 4-5 minutes. Turn over and cook the other side until golden brown (about the same amount of time). Be sure to regulate the heat so that the latkes don't burn, but that the heat stays high enough to cook them. Should taste test first one out of the pan so you can adjust seasoning if needed. Transfer to paper towel lined cooking sheet and then to wire rack over a shallow pan. Keep warm in oven turned on low until ready to serve. Continue to cook other latkes.