Scott's Recipe

Potato Latkes

Category: Potatoes

Ice water
5 large russet potatoes, scrubbed
1/4 cup all-purpose flour
2 tsp kosher salt
1 1/4 tsp baking powder
1 large yellow onion, cut into 1-inch pieces (2 cups)
2 large eggs
2 Tbsp fresh lemon juice
Canola oil, for frying


1. Fill a large bowl with ice water. Peel potatoes, and cut into 1-inch pieces; as you work, place potatoes in the bowl of ice water. Drain, and blot dry using paper towels. Set aside.
2. Stir together flour, salt, and baking powder in a small bowl. Place half of the potatoes, half of the onion pieces, 1 egg, and half of the flour mixture in a food processor. Process until mixture forms a thick, smooth batter with no chunks remaining, about 30 seconds. Add 1 tablespoon of the lemon juice; process until combined to keep the batter from oxidizing and turning gray. Transfer batter to a large bowl, and place near stovetop. Repeat process with remaining potatoes, onion, egg, flour mixture, and 1 tablespoon lemon juice. Set aside.
3. Fill a large skillet with canola oil to a depth of about 1/3 inch (about 1 1/2 cups), and heat over medium-high until oil reaches about 325°F. To test the oil: Scoop 2 to 3 tablespoons of the batter onto a spoon; carefully lower the batter into the hot oil, slowly lifting the spoon away to slide the batter into the oil. (The oil is hot enough if the batter quickly sizzles.) Cook latke until golden brown around the edges, about 4 minutes. Using 2 spoons or a fish spatula, flip and cook until other side is golden brown, about 4 minutes. Transfer to a paper towel-lined baking sheet.
4. Working in batches of six, being careful not to overcrowd the skillet, repeat process until all the latke batter is used, stirring the batter in between batches and reducing the heat as needed. (If the oil is too hot, the latkes will fall apart.) If needed, add more oil to maintain depth of 1/3 inch. To serve hot, place cooked latkes on a single layer on a baking sheet, and transfer to a 225°F oven to keep warm until ready to eat.