Classic Potato Latkes

Step 1

Preheat the oven to 250°F.

Step 2

Grate the onion in the largest hold of a box grater. Peel potatoes, grate them and transfer to a large bowl of cold water. Soak the potatoes for 5 minutes and drain them well in a colander.

Step 3

Gather the potato and onion in a muslin cloth, kitchen towel or large triple layer of cheese cloth. Wrap the cloth around the food, and twist it tightly to wring out as much liquid as possible.

Step 4

Transfer this potato and onion mixture to a bowl. Stir in eggs ,flour, salt and pepper. Mix well.

Step 5

Heat oil in a wide skillet over medium high heat. Check the temperature of the oil by adding a small amount of latke mixture to the oil. It will sizzle when the temperature is high enough. Once the oil is ready, fry the letkes in batches. Spoon out 1/4 cup of potato mixture per latke into the skillet and spread it out into 3-inch rounds with the help of a spoon. Repeat until the pan is full but not over crowded. Cook until golden brown, 4-5 minutes per side.

Step 6

Drain the latkes on a paper towel for 2 minutes and serve.

Step 7

Keep the latkes warm on a wire rack or a parchment paper lined baking sheet in the preheated oven until you finish frying all batch. They can be kept warm like this up to 30 minutes.

Step 8

Garnish the latkes with fresh chives and serve it with apple sauce or sour cream.