Traditional Potato Latkes

Ingredients

4 pound / 1.8 kg

Russet potatoes, about 8 to 10

2

medium cooking onions

3/4 cup / 180 ml

all-purpose flour

1 tsp / 5 ml

baking powder

3

Naturegg Nature’s Best Eggs

1 1/2 tsp / 7 ml

salt, divided (approx.)

2 cup / 500 ml

canola or neutral vegetable oil, divided

sour cream and chunky applesauce (optional)

Directions

1. Line a colander with cheesecloth or a clean dish towel. Peel potatoes and hold in a bowl of cold water. Remove top and skin from the onions, leaving the stem end intact (to hold together when grating).

2. Alternately grate layers of potatoes and onions into the cheesecloth-lined colander. Bring edges together; twist and press firmly to squeeze as much excess fluid from the potatoes as possible. Leave the cheesecloth closed while preparing remaining ingredients.

3. Whisk the flour and baking powder in a small bowl. Whisk the eggs with the salt in a large bowl; add the squeezed potato mixture. Sprinkle the flour mixture over top and mix well.

4. Divide oil between 2 large skillets set over medium heat. Preheat until oil is shimmering (or bubbles form around a skewer inserted into the oil).

5. Use a large cookie scoop or soup spoon to scoop potatoes, turning gently into the hot oil and flattening with the back of the spoon. Cook for 2 1/2 to 3 minutes per side or until golden brown. Transfer to a paper towel-lined tray and repeat with remaining potato mixture, adding additional oil as needed. Season latkes with remaining salt.

6. Transfer latkes to a 250°F (120°C) oven to keep warm while preparing batches. Serve with sour cream and applesauce (if using).

Tips

1. Mixing the onions in with the grated potatoes helps to keep the potatoes from browning as quickly.

2. Latkes can be made ahead and reserved in the refrigerator for up to 4 days. To reheat, spread on a baking sheet and bake at 350°F (180°C) for 10 to 15 minutes.

3. For a gourmet touch, serve latkes with smoked salmon, fresh dill or chives and capers along with the sour cream.