| Did a friend forward this to you? Sign up here. Crispy, lacy latkes Let's have one of my most favorite dinners ever tonight: Fried potato pancakes! Whether you observe Hanukkah or not, they're delicious, and fairly easy, too, thanks to this recipe that my colleague Olga Massov shared last year. "Most classic potato latke fans fall into two camps: those who like dense, finely grated ones shaped like hockey pucks and those who want coarsely shredded ones with lacy, crispy frilly bits and a bit of a disheveled look about them," Olga writes. "I stand firmly in that latter camp." I'm with Olga. Give me all the crispy edges!  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Classic Potato LatkesThere are only a few ingredients in latkes, but that doesn't mean there aren't ways to play around: - Russet potatoes are ideal >> though other potatoes will work, as will winter squashes such as butternut.
- I don't like these without the onion >> but you could skip it if you wanted.
- The flour helps latkes keep their shape >> but I've made them without flour or starch of any kind, and the pancakes come out even crispier.
- Applesauce, sour cream and lox are traditional accompaniments >> but you could also serve these with a dollop of yogurt, tamarind chutney, any kind of smoked fish, fried eggs or just a squeeze of lemon.
Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4 to 6
Total time: 50 mins Ingredients - 4 large russet potatoes (about 2 pounds 8 ounces total), peeled
- 1 small yellow onion (4 to 6 ounces), finely grated
- 2 large eggs, lightly whisked
- 3 tablespoons all-purpose flour
- 1 tablespoon potato starch (may substitute cornstarch)
- 1 tablespoon kosher salt, or more to taste
- Freshly ground black pepper
- Neutral oil, such as vegetable or canola, for frying
- Applesauce, for serving (optional)
- Sour cream or creme fraiche, for serving (optional)
- Lox, for serving (optional)
- Salmon roe, for serving (optional)
- Fresh dill fronds and finely chopped fresh chives, for garnish (optional)
Steps1. Position a rack in the middle of the oven and preheat to 200 degrees. Place a wire rack inside a large, rimmed baking sheet. 2. Using a food processor fitted with coarse grating attachment, or the large holes of a box grater, grate the potatoes. Transfer to a large piece of folded cheesecloth set in a medium bowl. Twist into a bundle and gently but firmly squeeze out excess liquid into the bowl. (You may need to do this in batches.) 3. Empty the potatoes into a large bowl. Let the liquid sit undisturbed while you prepare the latke mixture. 4. Place a large, heavy skillet, preferably cast-iron, over medium heat and warm while you mix the latke mixture. 5. Add the onion, eggs, flour, potato starch, salt and pepper to the potatoes. Gently tilt the bowl with the potato liquid to drain out the water; you should see a white layer of starch at the bottom. Scrape the starch into the bowl with the potatoes and gently mix all the ingredients to combine. 6. Add enough oil to come 1/4 inch up the sides of the skillet and gently swirl the oil around — when the oil gently ripples across the surface, it is hot enough for frying. 7. Working in batches, spoon between 1/4 and 1/3 cup of the potato mixture per latke into the skillet; you should be able to fit 4 to 5 latkes at a time. Fry the latkes until golden brown on the bottom, 2 to 3 minutes, then, using a thin metal spatula, gently flip the latkes and cook for another 2 to 3 minutes. (Your first batch might take up to 4 minutes per side, but as the pan gets hotter, the subsequent batches will go faster. When you see the frilly ends of the latke turn golden brown, it's time to flip.) 8. Transfer the latkes to the prepared baking sheet; place the sheet in the oven to keep the latkes warm. Repeat with the remaining potato mixture, adding more oil as needed; you may need to adjust the heat with subsequent batches if the latkes start to brown too quickly. As the potato mixture sits, liquid may pool at the bottom of the bowl; be sure to scoop the mixture, draining away any water before adding to the skillet. 9. Transfer the latkes to a large platter and serve warm, with your choice of accompaniments, such as applesauce, sour cream, lox, salmon roe and/or dill and chives, if desired. From Olga Massov. Tested by Olga Massov. Nutrition information per serving (based on 6): Calories: 291; Total Fat: 8 g; Saturated Fat: 3 g; Cholesterol: 301 mg; Sodium: 685 mg; Carbohydrates: 41 g; Dietary Fiber: 3 g; Sugar: 2 g; Protein: 15 g.  | Dessert | 🎧 "Dogsledder Blair Braverman" on Fresh Air.
💬 "Don't work for people you don't want to become." — Shane A. Parrish
📖 "'It started to creep up': Food banks brace for increased hunger as holidays approach" by Kyle Swenson in The Post.
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