Classic Potato Latkes

Instructions

1. 1

   Peel the Russet Potatoes and grate them on the large holes of a Grater directly into a large Mixing Bowl. Grate the Large Yellow Onion on the same holes and add it to the bowl with the Russet Potatoes.

2. 2

   Transfer the grated Russet Potatoes and Large Yellow Onion mixture to a clean Kitchen Shears. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible.

3. 3

   Return the squeezed Russet Potatoes mixture to the (now-dry) Mixing Bowl. Add the beaten Eggs, All-Purpose Flour, Kosher Salt, and Black Pepper. Mix well until everything is evenly combined.

4. 4

   Heat about 1/4 inch of Neutral Oil in a large Skillet over medium-high heat until shimmering but not smoking. To test the oil, drop a small shred of Russet Potatoes in — it should sizzle immediately.

5. 5

   Working in batches, scoop about 3 tablespoons of the Russet Potatoes mixture per latke into the hot Neutral Oil. Gently press each mound flat with the back of a Spatula to form a round pancake about 3–4 inches wide. Do not crowd the pan — leave at least 1 inch between latkes.

6. 6

   Fry the latkes undisturbed for 3–4 minutes until the edges are golden brown and the bottoms release easily from the pan. Flip and cook for another 3–4 minutes on the second side until deep golden and crispy.

7. 7

   Transfer the cooked latkes to a Wire Rack set over a Baking Sheet (not Parchment Paper directly — this keeps them crispier). Season with a pinch of Kosher Salt immediately. Repeat with remaining batter, adding more Neutral Oil to the pan as needed and allowing it to come back up to temperature between batches.

8. 8

   Serve hot with Sour Cream, Applesauce, and a sprinkle of fresh Chives if desired.