2000s Recipes + Menus
- Active time:45 min
- Start to finish:45 min
View more of our favorite recipes from this issue.
- 1 medium onion
- 3 lb russet (baking) potatoes (about 6)
- 2 teaspoons fresh lemon juice
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
Equipment:a deep-fat thermometer
Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 tsp salt, and 1 tsp pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
Preheat oven to 200°F.
Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 31/2- to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.