In the Spirit Rock kitchen, our latkes begin simply—with grated potatoes, onion, eggs, and a light binder. Fried until golden and crisp, they reveal a soft, creamy center that feels just right on a cold winter day. A nod to tradition and to the comfort of gathering around something warm, they’re a favorite this time of year.
Ingredients
- 1 ½ onions, finely chopped
- 3 lbs potatoes, peeled (Russet or Yukon Gold)
- 2 eggs, cracked
- 2 TBS all-purpose flour (or cornstarch, for gluten-free latkes)
- 1 tsp baking powder
- Salt, to taste (about 2 tsp should do it)
- Oil, to fry (sunflower, palm, or peanut oil is best)
- Apple sauce and/or sour cream
Instructions
- Saute the onions over medium heat, stirring occasionally. When they begin to turn translucent, add a pinch of salt. When the onions are tender and sweet, set them aside to cool a bit.
- With a box grater, shred the potatoes into a bowl of cold water. Allow potatoes to soak for 1-2 minutes, then drain well in a colander. Spread drained potatoes and onions on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much of the liquid as possible. Scrape potatoes and onions into a mixing bowl with eggs, flour, baking powder, and some salt. Mix until all ingredients are combined.
- Add oil to a large, heavy-bottomed pan (cast-iron is best!) until there is about 1/2 inch of oil in the pan. Place over medium-high heat, and heat until it is shimmering but not smoking.
- Drop 2 or 3 tablespoons of the mixture into the oil and fry until the bottom begins to turn golden brown (about 3 minutes). Flatten the mixture with your spatula, then flip and cook until the second side is golden brown and the latke is cooked through (about another 3 minutes). Taste this delicious test-latke, and adjust the large batch accordingly (does it need more salt? more flour so that it binds properly? some chives, just for fun?)
- Working in batches, cook three or four latkes at a time, being careful not to overcrowd the pan. Placed finished latkes on a paper towel-lined plate (to soak up the excess oil). Serve hot, with applesauce and/or sour cream.
- If you are not serving immediately, you can freeze or refrigerate the finished latkes, and the re-heat them on a sheet tray in a 400 degree oven (cook until heated through, about 5 minutes).
- ENJOY!