Use a baking potato like a Russet for latkes. Grate the potatoes and onion
using a four-side box grater, a mandoline slicer fitted with a grater plate
or use a food processor with a grating disc.
- 2 pounds potatoes
- 1 onion, weighing about 4 ounces
- 4 eggs
- 3 teaspoons kosher salt
Peel the potatoes and onion. Grate. Put the grated potatoes and onion in a clean dishtowel and wring dry. You should be able to squeeze out between 1/2 to 3/4 cup of liquid from the vegetables. In a large bowl, combine the potato, onions, eggs and kosher salt. Heat 1/2 teaspoon of oil in a skillet. As the oil comes up to temperature, begin forming the pancakes. Don't worry about being too neat; you can use a spatula or spoon to push the grated potato into a roughly 2-inch wide pancake. Do try to make the pancakes thin for extra crunch. Cook 1-1/2 to 2 minutes on each side, or until the pancakes are crisp and golden. Drain on paper towels and serve hot. Makes 24 latkes.