And because of that, why don't you make the best potato latkes possible? That's where the New York Times' Melissa Clark comes in. She stopped by Tonia's Kitchen to talk about how to make the perfect potato latkes for the holiday. Melissa told Tonia the secret to these lucky latkes is to squeeze the potatoes with a kitchen towel to ensure you get all the moisture out. Then serve them with smoked salmon or brisket. They're a real Hannukah treat! Melissa tells Tonia her family wonders why they just do this for the holidays!
- 2large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
- 1large onion (8 ounces), peeled and cut into quarters
- 2large eggs
- ½cup all-purpose flour
- 2teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
- 1teaspoon baking powder
- ½teaspoon freshly ground black pepper
- Safflower or other oil, for frying
Using a food processor with a course grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze. Wring out as much as the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper and mix until the flour is absorbed
In a medium heavy-bottomed pan over medium heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle) use a heaping tablespoon to drop the batter into a hot ..pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
