Prep time: 30 minutes
Makes approximately 1 dozen small latkes
- A large stainless steel or cast iron skillet
- A Frywall that fits (see our sizing guide)
- vegetable oil for frying
- 2 medium russet potatoes
- 1 medium yellow onion
- 2 eggs
- 2 tablespoons potato starch
- 2 teaspoons salt
- a couple grinds of pepper
1. Peel the potatoes and onion, and grate them medium-fine using a hand grater or food processor. If grating by hand, grate into a bowl of cold water, as this prevents the potatoes from turning brown and minimizes the sting from the onions.
2. Drain the grated potatoes and onions, then pile them onto the center of a clean kitchen towel. Wrap the towel around the potatoes and onions and, over a bowl or sink, twist the towel to press out the water. Take your time and use all your might. The more water you squeeze out, the lighter and crispier you latkes will be and the faster they'll cool.
3. Transfer the potatoes and onions to a bowl and add the remaining ingredients. Mix until everything is evenly incorporated.
4. Fill the skillet with oil to a depth of 1/3", set Frywall in place*, and heat oil to 325°F. Scoop the batter into the oil one heaping tablespoon at a time. Each tablespoon will form a single latke. Avoid overcrowding your pan. (A 12" skillet can handle 6 to 8 latkes at a time.) Monitor your oil to maintain a temperature between 300° and 350°F. Flip the latkes when the edges begin to turn golden brown, usually in around 4 to 5 minutes. The second side will take a little less time. When both sides are golden brown, transfer latkes to a cooking rack or towel-lined plate to drain. Work in batches until all the batter is gone.
5. Serve hot with sour cream and apple sauce.
(*) To avoid excessive foaming when deep frying, ensure that the bottom of the Frywall is resting above the oil line.