Blessedly easy to make, these latkes are crispiest when fried in small batches.
Ingredients
4 large baking potatoes (about 4 lb)
3 tbsp all-purpose flour
1/2 tsp baking powder
dash of ground cinnamon
freshly ground black pepper
1/4 cup minced onion
2 large eggs, beaten
neutral oil (such as safflower), for frying
Kosher salt
1 cup applesauce
1 cup sour cream (optional)
Directions
Preheat oven to 350°.
Peel potatoes and place in cold water.
In a small bowl, combine flour, baking powder, cinnamon, and pepper to taste. Set aside.
Pat potatoes dry and grate on the large holes of a grater. (Long grated shreds are best.)
Place grated potatoes in a large bowl, add onion, and toss. Add flour mixture and toss, breaking up clumps. (This may take a bit of time, as the dry ingredients must be well distributed.) Add eggs and combine well.
In a large nonstick skillet, heat about 1" oil over high heat. Test heat by carefully dropping a little piece of potato in the oil. If it bubbles violently, the oil is ready.
Using a slotted spoon, place spoonfuls of potato mixture (drained of excess liquid) into oil. Fry until just golden, about 2 minutes on each side. (They will not be cooked through.) Drain on paper towels. Continue until all potato mixture is used. Note: As you get toward the bottom of the bowl, the potatoes will be wetter. They will need to be pressed and will take a bit longer to cook. Arrange latkes on a baking sheet; transfer to oven and bake for about 10 minutes on each side. They will turn a rich golden brown. Season with salt to taste. Serve with applesauce and sour cream, if desired.
