Ingredients:

  • 2 pounds (900g) Russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (about 1-2 cups, depending on your pan size)

Instructions:

  1. Grate potatoes and onion using a box grater (or food processor). Place the grated mixture in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This is crucial for crispy latkes!
  2. In a large bowl, combine the squeezed-out potato mixture, eggs, flour, salt, and pepper. Mix well until evenly combined.
  3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Test the oil temperature by dropping a small shred of potato into the oil; it should sizzle gently.
  4. Drop about 2-3 tablespoons of the potato mixture per latke into the hot oil, being careful not to overcrowd the pan. Flatten the latkes slightly with the back of a spoon.
  5. Cook for 3-4 minutes per side, or until golden brown and crispy.
  6. Remove the latkes with a slotted spoon or spatula and place them on a paper towel-lined plate to drain excess oil. Season with additional salt to taste. Serve immediately.