POTATO PANCAKES AKA LATKES
INGREDIENTS & EQUIPMENT
GRATE your onion using the shredding disk of a food processor
COMBINE all ingredients in a big mixing bowl
HEAT the oil. Place the oil in a large skillet so that when melted there is a depth of 1/4 inch (for a 10-inch skillet you'll need 1 cup of melted oil). Heat over medium-high heat until a piece of the latke mixture sizzles immediately.
FORM latkes one at a time. Scoop 1/4 cup of the mixture onto a fish or flat spatula. Flatten with your fingers to a 4-inch patty.
FRY the latkes until golden on both sides. Slide the latke into the hot oil, using a fork to nudge the latke into the pan. Repeat until the pan is full but the latkes aren't crowded. Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.
DRAIN the latkes. Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.
SERVE with applesauce and sour cream or keep warm in the oven.
OVER ACHIEVERS: Latkes are best made and served right away. They can be fried and kept warm in a 200°F oven for up to 30 minutes.
LEFTOVERS: Refrigerate leftovers in an airtight container and re-crisp in a 300°F for 5 to 10 minutes. Keep a close eye on the latkes when reheating so they do not burn.
MORE: The recipe can be doubled, although you will need to replace the oil halfway through frying. Pour the used oil into a heatproof bowl, wipe out the skillet, then heat fresh oil and continue frying.