We used the traditional method of soaking the grated potatoes and onions in ice water for 5 minutes before wringing them out. This produces extra-crispy latkes, which are slightly more fragile, so you will need to increase the flour to ¼ cup if you do it this way. Without soaking, the latkes are denser and a little easier to manage. The recipe is for unsoaked potatoes.
What you need:

  • 2 pounds Yukon Gold potatoes, peeled
  • 1 large onion
  • 1 egg, beaten
  • 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • Salt and freshly ground pepper

Vegetable oil for frying: STONEHOUSE recommends Organic Safflower Oil—this is one job that extra virgin olive oil can’t handle! Its smoke point it too low. Use STONEHOUSE for Salmon and Lime Crème Anglaise, below.

What you do

Grate potatoes and onion in a food processor with the grating blade. Place in a towel and wring out excess moisture.

Place potato-onion mixture in a bowl and add egg, flour, baking powder, and salt and pepper.

Heat a thin layer of oil in a large skillet over medium heat. Place 2 tablespoons potato mixture into hot oil and flatten with a fork. The latkes will be irregularly shaped. Fry until well browned on both sides and crisp around the edges, about 3 minutes per side. Don’t crowd the pan. Drain well on paper towels. Add more oil as needed.

To reheat, place latkes in a 350 F oven for 5 minutes. Makes about 30 latkes.