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Potato Pancakes (Latkes)
- 1 large baking potato (1 pound), peeled
- 1 small onion (4 ounces), peeled
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Peanut oil, for frying
- In a food processor or on a box grater, coarsely shred the potato and onion.
For longer strands, lay the potato sideways in the chute of your food processor.
Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible.
Let stand for 2 minutes, then squeeze dry again.
- In a large bowl, whisk the flour, egg, salt and pepper together.
Stir in the potato onion mixture until all pieces are evenly coated.
- In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.
Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute.
Drain on paper towels.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Do ahead: Latkes are a do-ahead-er’s dream.
You can also keep latkes warm in the oven for an hour or more, if you’re waiting for stragglers to arrive.
Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks.
Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again.
Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.
Source: Smitten Kitchen