- 2 cups finely chopped onion, divided
- 1 large egg
- 1¼ tsp. coarse kosher salt
- ¼ tsp. freshly ground black pepper
- 2 lbs. russet potatoes, peeled and cut into 1-inch pieces
- 1 Tbs. all-purpose flour
- 1 tsp. baking powder
- vegetable oil for frying
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Start to Finish:
Line a colander with a kitchen towel. Stir 1½ cups onions, egg, salt, and pepper in a large bowl. Place the remaining ½ cup onions in a processor; add potatoes. Blend until potatoes are very finely chopped and some of the mixture is pureed; transfer to the prepared colander. Wrap the towel around the potatoes, squeezing out as much liquid as possible. Scrape into the bowl with the egg mixture. Stir in all-purpose flour and baking powder.
Heat 4 Tbs. vegetable oil in a heavy large skillet over medium-high heat. Drop the potato mixture by scant ¼ cupfuls into skillet; flatten each latke to a 2½-inch round with a metal spatula. Reduce the heat to medium. Cook until golden, about 4 minutes per side. Transfer to a large rimmed baking sheet. Repeat, adding more oil to the skillet as needed.
Latkes can be made 2 hours ahead up to this point.
Preheat the oven to 425°F. Bake the latkes until crisp and deep brown, about 6 minutes per side.
Marcella: Bon Appétit pairs the latkes with a Watercress, Smoked Salmon and Avocado Salad. Very few people in my family will eat smoked salmon, but the salad sounds wonderful:
Whisk 6 Tbs. olive oil, 2 Tbs. Sherry wine vinegar, and ¼ tsp. dry mustard in a small bowl to blend. Season with salt and pepper to taste. Combine in a large bowl: 2 large bunches of watercress (thick stems trimmed, about 8 cups), 1 large avocado (pitted, peeled, and diced), and 4 oz. thinly sliced smoked salmon cut into strips. Toss with enough dressing to coat, and serve alongside the potato latkes.
This recipe appears in the following parties:
Baby Shower, The Big Game