经典土豆煎饼
配菜50 分钟4 份中等关于此食谱
外脆里嫩——这些经典土豆煎饼是永恒的舒适食物。只需少量的基础食材，这个经过充分测试的配方每次都能做出金黄酥脆的煎饼。完美适合光明节或任何舒适的周末早午餐，配上酸奶油和苹果酱食用。
步骤说明
- 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
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
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
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
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
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
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
Serve hot with Sour Cream, Applesauce, and a sprinkle of fresh Chives if desired.
