Smitten Kitchen's Latkes
- 1 lb. potatoes, peeled
- 1/2 sm. onion, peeled
- 1/4 C. all-purpose flour
- 1 lg. egg, lightly beaten
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- peanut oil, for frying
Shred the potato and onion with a grater or food processor. Transfer to a colander and squeeze out all the water/moisture you can. Let stand for 2 minutes, then squeeze dry again.
In a large mixing bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until potatoes and onions are evenly coated.
In a medium skillet, heat 2 Tbs. peanut 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.
You can keep latkes warm in the oven for an hour or more. Or you can make them ahead of time, freeze and reheat them in a single layer on a cookie sheet in a 400-degree oven until they're crisp again.This recipe is adapted from Smitten Kitchen's potato pancake recipe.