Sobre esta receta

Bocados de tortita de papa crujientes y dorados que tienen el tamaño perfecto para picar o entretener. Estos latkes clásicos de estilo judío utilizan papas russet y cebolla para obtener el máximo sabor, siendo el exprimir el exceso de humedad la clave para lograr ese exterior crujiente e irresistible y un interior tierno y esponjoso. Servidos con crema agria fría, son un aperitivo o refrigerio que agrada a todos y es tan reconfortante como delicioso.

Instrucciones

1. 1

   Preheat your oven to ![200°F] and line a baking sheet with a wire rack or paper towels. This will keep finished latkes warm and crispy while you cook in batches.

2. 2

   Using the large holes of a grater (or a food processor with the shredding disc), grate the peeled russet potatoes and the medium yellow onion together into a large mixing bowl.

3. 3

   Transfer the grated russet potatoes and medium yellow onion mixture to a clean kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly over the sink, squeezing out as much liquid as possible. This is the single most important step — the drier the mixture, the crispier your latkes. Squeeze in 2–3 rounds until almost no more liquid comes out.

4. 4

   Transfer the wrung-out russet potatoes mixture to a clean large mixing bowl. Add the beaten eggs, all-purpose flour, kosher salt, and black pepper. Mix well with a fork until everything is evenly combined.

5. 5

   Pour the neutral oil into a large heavy skillet (cast iron or stainless steel works best) over ^[medium-high heat]. The oil is ready when a small shred of russet potatoes sizzles immediately on contact — this should take about 2–3 minutes.

6. 6

   For mini bites, use a heaping tablespoon of batter per latke. Drop the batter into the hot neutral oil, then immediately press each mound gently with the back of a spoon or spatula to flatten into a small round, about 2 inches wide. Work in batches of 6–8, being careful not to crowd the pan.

7. 7

   Fry undisturbed for 3–4 minutes until the edges are golden brown and the latke releases easily from the pan. Flip and cook for another 2–3 minutes until the second side is equally golden and crisp.

8. 8

   Transfer the cooked latkes to the prepared baking sheet and place in the warm oven. Repeat with the remaining batter, adding more neutral oil to the pan between batches as needed. Let the oil return to temperature for about 30 seconds before adding each new batch.

9. 9

   Arrange the warm latkes on a serving platter. Spoon or serve sour cream alongside for dipping. Garnish with fresh chives and a pinch of flaky sea salt if desired. Serve immediately for maximum crispiness.