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Potato Latkes

Ingredients

  • 1 lb potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup olive oil

    Accompaniments: sour cream and applesauce

    Preparation

    Preheat oven to 250F.

    Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

    Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

    Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

    Cooks' notes:

    Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350F oven, about 5 minutes.

    Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as weve done here) keeps the batter from turning brown too quickly.

    Gourmet, December 2000



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