Who doesn’t love a latke? This crunchy cornerstone of the Chanukah table is festive, fun and easy to fry, so dive in to this recipe courtesy of Deli Desires. Serve with sweet and spicy horseradish applesauce and irresistible carmelized onion dip to really make it a party.
2 pounds Russet potatoes, peeled
1 large yellow onion
2 eggs whisked
1tablespoon coarse salt
½ tsp pepper
3 tablespoons all purpose flour
½ teaspoon baking powder
Distilled white vinegar for grated potatoes
Canola Oil for frying
Grate potatoes with a cheese grater or a food processor attachment and hold in acidulated water, this prevents oxidization. Add 1 cup of Distilled White Vinegar per 4 quarts of water. Grate onions and squeeze dry using your hands pressing against a colander or strainer and discard liquid. Repeat squeezing process with the potatoes. Put in a bowl with the remaining ingredients and mix thoroughly. In a shallow pan, fill oil ¾ inch high, and bring to 375 degrees. Drop about ½ cup of latke batter carefully into the oil. Press down gently to get lacey edges. Fry both sides until golden brown. Working in batches, drain latkes on paper towels or a resting rack. Season with salt immediately after frying.