4 cups
peeled and grated russet potatoes, (about 4 potatoes)
1 cup
grated onion, (from 1 large onion)
2
large eggs, beaten
4 to 5 tablespoons
all-purpose flour
2 teaspoons
kosher salt
½ teaspoon
freshly cracked black pepper
Vegetable oil, for frying
For serving (optional)
Cottage cheese
Sour cream
Applesauce
Ingredients
4 cups
peeled and grated russet potatoes, (about 4 potatoes)
1 cup
grated onion, (from 1 large onion)
2
large eggs, beaten
4 to 5 tablespoons
all-purpose flour
2 teaspoons
kosher salt
½ teaspoon
freshly cracked black pepper
Vegetable oil, for frying
For serving (optional)
Cottage cheese
Sour cream
Applesauce
Method
Place the grated potatoes and onions in a clean kitchen towel or nut bag. Hold over the sink and wring out as much liquid as possible. Open the towel to loosen, then wring out once more.
In a large bowl, combine the eggs, 4 tablespoons of flour, salt, and pepper. Add the potato and onion mixture and mix with a wooden spoon until well combined and thick. If the mixture is too runny, add the remaining flour 1 teaspoon at a time until the mixture thickens.
Set a cooling rack inside a rimmed sheet pan.
Pour ¼ inch vegetable oil into a large skillet and heat over medium heat. Once the oil is glistening, working in batches, carefully add ¼-cup scoops of the potato mixture to the pan, gently pressing each one down to flatten slightly. Cook until golden brown, about 3 minutes per side. Transfer the latkes to the cooling rack. You may need to stir the mixture between batches.
Serve immediately with cottage cheese, sour cream, and/or applesauce alongside, if desired.
