Description
This technique of using a food processor and then a cheesecloth is adapted from Smitten Kitchen.
We made these pancakes pretty small, which means they’re extra crispy. Make them larger if you like a more pancake-like inner texture. They’re heavenly paired with smoked salmon, sour cream and capers.
Scale
Ingredients
- 3–4 medium-sized Idaho or Russet potatoes (2 pounds), peeled
- 1 medium onion, chopped
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons fresh dill, chopped
- 1 tablespoon salt
- 1/2 tablespoon pepper
- vegetable oil for frying
Instructions
- Once you have peeled the potatoes, soak them in cold water for at least a half hour — this rids them of some of their starchiness and allows them to crisp up better when you fry.
- Use a food processor (or grate by hand) to shred the potatoes into coarse strands. Using a cheesecloth or dish towel, squeeze the strands tightly to remove as much water from the potatoes as possible. Let it sit for a minute, then squeeze again. Dry strands = crispy latkes, so use that arm strength!
- In a large bowl, combine the flour, eggs, dill, salt and pepper. Add the onions and the drained potatoes. Mix until everything comes together.
- Lightly coat the bottom of a large skillet with oil and heat until almost smoking (make sure your vent fan is on). Drop flattened tablespoon-sized patties of the potato mixture into the skillet and cook until the edges are browned, about 2 minutes. Flip and cook for another minute, until the bottom has also browned. Drain on paper towels. Repeat for the rest of the potato mixture, adding more oil as needed.
Notes
- You can make these up to 2 days ahead of time. Refrigerate until an hour before using, then bring them to room temperature and lay them flat on a cookie sheet and reheat in a 400F oven for 30 minutes. Perfect for hosting brunch or a Hanukkah party where you don’t want to slave over the stove for hours.
Nutrition
- Serving Size: 3