Grate the potatoes and onion by hand or using a grater attachment on a food processor. Place the grated potatoes and onion in a cloth and squeeze out all the liquid. This is the TRICK for making the latkes extra crispy, so make sure to squeeze really well.
Add the potato and onion to a large bowl along with the eggs, flour, salt and pepper. Mix well.
Add oil to a large pan and bring to medium heat. Take a spoonful of the mixture and place in the pan. Press down with the back of the spoon or a spatula to make it flat. This keeps the latke in one piece. Fry for about 2 minutes on each side.
Place on a paper towel to soak up the oil. Serve hot with applesauce and sour cream.
My NOTES: She uses oil, my preference is to use **schmaltz** or chicken fat. If I don’t have that, I use either **ghee/clarified butter**, or **peanut oil**. You want a fat with a high smoke point and preferable a little flavor! Peanut oil won’t give you flavor but it’s great for frying.
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Source: [Jamie Geller](https://jamiegeller.com/recipes/crispy-potato-latkes-best-ever/)
Ingredients
3 large potatoes, peeled
1 small onion, peeled
2 eggs
3 tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
oil, for frying
applesauce, unsweetened, for garnish or dipping
Sour cream, for garnish or dipping
Preparation
Grate the potatoes and onion by hand or using a grater attachment on a food processor.
Place the grated potatoes and onion in a cloth and squeeze out all the liquid. This is the TRICK for making the latkes extra crispy, so make sure to squeeze really well.
Add the potato and onion to a large bowl along with the eggs, flour, salt and pepper. Mix well.
Add oil to a large pan and bring to medium heat. Take a spoonful of the mixture and place in the pan. Press down with the back of the spoon or a spatula to make it flat. This keeps the latke in one piece. Fry for about 2 minutes on each side.
Place on a paper towel to soak up the oil. Serve hot with applesauce and sour cream.
My NOTES: She uses oil, my preference is to use **schmaltz** or chicken fat. If I don’t have that, I use either **ghee/clarified butter**, or **peanut oil**. You want a fat with a high smoke point and preferable a little flavor! Peanut oil won’t give you flavor but it’s great for frying.