---
comments: true
tags:
  - breakfast
---
# :potato: Potato Latkes

![Potato Latkes][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 36 | 10 minutes |

## :salt: Ingredients

- :potato: 2 large Russet potatoes
- :onion: 1 large onion
- :egg: 2 eggs
- :ear_of_rice: 0.5 cup all-purpose flour
- :salt: 2 tsp salt
- :dash: 1 tsp baking powder
- :salt: 0.5 tsp pepper
- :oil_drum: some neutral oil
- :salt: some salt

## :cooking: Cookware

- 1 food processor
- 1 dishtowel
- 1 large bowl
- 1 heavy-bottomed pan
- 1 spatula

## :pencil: Instructions

### Step 1

Using a food processor with a coarse grating disc, grate the Russet potatoes and onion. Transfer the mixture to a clean
dishtowel and squeeze and wring out as much of the liquid as possible.

### Step 2

Working quickly, transfer the mixture to a large bowl. Add the eggs, all-purpose flour, salt, baking powder and pepper,
and mix until the flour is absorbed.

### Step 3

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the neutral 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 the hot pan, cooking
in batches.

### Step 4

Use a spatula to flatten and shape the drops into discs.

### Step 5

When the edges of the latkes are brown and crispy, about 5 minutes, flip.

### Step 6

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.

## :link: Source

- <https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes>

[1]: <../assets/images/potato-latkes.jpg>