Latkes Recipe

Prepare potatoes

Peel the russet potatoes and coarsely grate them using the large holes of a box grater or in a food processor with the grater disk.

Grate onion

Coarsely grate the yellow onion. Add the grated onion to the grated potatoes.

Place the potato-onion mixture in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze over the sink or a bowl until you extract as much liquid as possible (you should remove most moisture). Reserve the liquid, let it sit for a minute, and spoon off any starchy sediment that settles to the bottom — you can add 1–2 tablespoons of that starch back to the potato mixture if desired for extra binding.

Transfer the drained shredded potato and onion to a large mixing bowl. Add the eggs, all-purpose flour, salt, and pepper. Mix thoroughly until the mixture holds together when pressed. If mixture feels too loose, add an additional 1 tablespoon flour or a bit of the reserved potato starch.

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add enough vegetable oil to reach about 1/8–1/4 inch depth. Heat until shimmering but not smoking (about 350°F/175°C if using a thermometer).

Using a 1/4-cup measure or a large spoon, form patties from the potato mixture and carefully place them in the hot oil, flattening slightly with the back of a spatula. Do not overcrowd the pan — fry in batches as needed.

Fry the latkes 3–4 minutes per side, until deep golden brown and crisp. Adjust heat as needed so they brown but do not burn. Transfer cooked latkes to a rack set over a baking sheet or to paper towels to drain and keep warm in a 200°F/95°C oven while finishing remaining batches.

Serve hot with dollops of sour cream and a ladle of applesauce on the side. For best texture, serve immediately so the exterior remains crisp.