- 4-6 russet potatoes, peeled (the OG potato)
- One onion, peeled and cut in half
- 2 eggs
- 2 tablespoons all-purpose flour or matzo meal
- 1 teaspoon ground black pepper
- Neutral oil for frying
- Kosher salt
- Sour cream & Apple sauce for serving. If you’re REAL bougie, you can serve them with caviar and smoked salmon.
- Peel the potatoes!
- Grate potatoes & onion either by hand with a box grater or a food processor.
- Ring out the water from the potatoes and onion with a cheesecloth or kitchen towel. Ring out as much water as possible into a separate bowl. (SAVE LIQUID- TRUST)
- To the grated potatoes and onions mixture, add 1 teaspoon black pepper, 1 tablespoon of salt, 2 lightly beaten eggs, and 2 tablespoons of flour (or matzo meal).
- Wait at least 10 minutes and pour liquid from the side bowl into the sink; there should be a white starch at the bottom of the bowl.
- Add the white potato starch (found at the bottom of the liquid) to the potato mixture and combine. This may seem a little weird to you, but trust me, this makes the latkes extra crispy.
- Heat a heavy-bottomed skillet to high heat. Add neutral oil. The oil should go up about 1/2 inch up the sides of the pan.
- When the oil is shimmering and hot, add 1-2 tablespoons of potato mixture to form pancakes.
- Fry 3-5 minutes on each side or until crispy brown. Make em soooo crispy.
- Once they come out of the pan, place them on a cooling rack, and hit them HARD with a large pinch of kosher salt.
- Serve while hot with sour cream and applesauce. They will go fast because latkes are incredible. Please join me in fully stanning latkes.