Making latkes for Hannukah is a labor of love. A bit time consuming, but the end result, latkes with crispy shells, and soft, delicious centers, is always worth it. Especially with this foolproof recipe, which reduces prep time by using a food processor and keeps latkes warm in the oven till meal time . This leaves you with a little more time to dig in to the latkes and dip them into your favourite topping!
- 3 lbs large russet potatoes (4-6)
- 1 lb medium Vidalia or yellow onions (about 2)
- 2 large eggs
- 1/4 cup fine plain dried breadcrumbs
- 3 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon ground black pepper
- 2-4 tablespoons vegetable oil (or more)
- Sour cream
Preheat oven to 325 F. Peel potatoes and onions, and grate by using the grater disk on a food processor. Transfer to a large kitchen towel. Gather ends of towel, twist over sink and squeeze as much liquid out as possible. Repeat as needed.
Whisk eggs, breadcrumbs, salt, baking pewter and pepper in a medium bowl. Add potato mixture. Mix, with your hands, until well coated. (Mixture should be wet and thick, not soupy.)
Line a large baking sheet with several layers of paper towels. Prepare a wire rack inside another large rimmed baking sheet, set aside.
Heat 4 tablespoons oil in a 12" non-stick skillet over medium-high heat. Drop a small amount of latke mixture into the pan. If the oil begins to sizzle, it's ready.
Working in batches, and adding oil as needed, drop large spoonfuls of mixture into the pan, pressing gently with the back of spoon to flatten slightly. (If mixture becomes watery between batches, mix to incorporate, do not drain.)
Cook latkes until golden brown and cooked through, 2 1/2 -3 minutes per side. (Strain out little pieces of potato that start to burn.)
Transfer latkes to paper towel -lined sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.
Serve warm latkes with applesauce and sour cream.