For the crispiest, most tender latkes, use starchy potatoes like russets or Idaho.
- 2 cups packed grated potatoes (about 2 large potatoes)
- 1 egg
- 1/4 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon freshly ground black pepper
- 1 small onion
- Vegetable oil, for frying
Mix the grated potatoes with the baking soda in a large bowl. Let stand for 5 minutes. Squeeze the liquid out. Add the remaining ingredients (except the oil) and mix until combined.
Add ¼ cup of oil in a 12-inch skillet and heat over medium high heat. When the oil is hot, drop the potato mixture by large spoonfuls in the hot oil, taking care not to splatter. Flatten with a spatula. Fry on both sides until golden brown, about 3 to 4 minutes per side. Transfer to a paper towel to drain. Serve warm with sour cream and applesauce.
Makes 15 latkes.
Photo by Jodi Miller