4 medium russet or new potatoes
2 medium onions
2 teaspoons kosher salt
1/2 teaspoon black pepper (fresh is best)
3/4 cup oil for frying
Peel potatoes and place in cold water until you are ready to use them. Peel onions.
Shred or grate potatoes, alternating with the onions. The juice in the onions will help keep the potatoes from turning brown. Place on towel and follow directions above. Return potatoes to bowl. Add the eggs, salt and pepper.
Heat 2-3 tablespoons of oil in a heavy skillet or fry pan. Test the oil temperature by dropping a bit of your potato batter into the pan. If it sizzles, you are ready to fry. Scoop up approximately 1/4 cup of batter and pat it into a pancake shape 1/4” thick and place in the pan. Cook 5 minutes on each side, turning only once to minimize oil absorption. If the edges begin to darken too quickly, lower the heat.
Serve immediately. Yields 8-10 latkes.
Latkes are best served immediately, but can be reheated in a single layer in the oven at 350 degrees for 10 minutes. Reheating the latkes on a pizza crisper ensures that the heat will circulate and keep them crisp.
If your latkes turn out too greasy this bit of advice may help: Your oil is probably not hot enough. Allow it to come back up to the proper temperature between batches of latkes. You may also want to try frying only a few at a time. Don’t crowd your pan. Adding too many latkes to the pan at once will bring down the temperature of the oil, and it may not get hot again fast enough before they start absorbing lots of oil.