- Coarse grate potatoes in food processor without removing the skin, toss with first set, and let rest for 10 to 15 minutes.
- Place half the mixture in a dish towel and squeeze out as much liquid as you can, reserving the liquid in a bowl. Repeat with the second half of the mixture. Set the liquid aside for at least 5 minutes to let the starch settle.
- Microwave potato mixture until warm but not hot in 20 seconds increments stirring after each increment.
- Spread potato mixture over a rimmed baking sheet and let cool for 10 to 30 minutes.
- Pour off water from potato liquid, leaving thick starch in the bottom. Add 2nd set and mix until smooth.
- Add cooled potato mixture and toss to combine.
- Set up a wire rack topped with a few paper towels on top of a baking sheet to receive cooked latkes.
- Heat ¼” depth of oil in a 12” skillet until shimmering by not smoking (350 degrees)
- Place five ¼ cup mounds of batter into the oil and press with a spatula into 1/3-inch thick disks.
- Keep fat bubbling around the latke edges and cook about 3 minutes per side or until golden brown.
- Transfer to paper towels salt lightly and repeat. Keep oil at the ¼” depth and be sure to remove all the little shreds of potato after each batch to keep them from burning and fowling the oil.
- Serve with unsweetened apple sauce and sour cream
- Source: Cook’s Illustrated
- Yield: 4 as a true side dish. 2.5 as a major part of the meal.
- Notes: I cook these in advance and reheat on a wire rack in the oven at 375 for about 5 minutes from room temperature, 8 minutes from the refrigerator, or 12 minutes from the freezer. In Jan 2020 I cooked 6 lbs for 10 people. It was enough but I should have made 8 lbs. For 10 people, 24oz of apple sauce and 12oz of sour cream is enough.
Category: Jewish Modified 1/5/20