- Cook Time
- Prep Time
- Makes 14 to 16 latkes.Servings
- 4 large Yukon gold potatoes
- 1 small yellow onion
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- Canola oil, for frying
Using a mandoline with the smallest knife attachment, grate potatoes and onion into a large bowl. Do this quickly as the potatoes tend to brown quickly. Do not rinse–the potato starch acts as a bonding agent and eliminates the need for flour, thus making it gluten free–rather squeeze out excess liquid and place in another bowl. Add eggs, salt and pepper.
In a large heavy skillet, heat 1/2-inch vegetable oil over medium heat. Drop 1/4 cup potato mixture into the oil. Flatten slightly with back of a spatula. Repeat with more latkes to fill the skillet, but not overfilled. Fry until golden, flipping once. Remove from skillet and drain on paper towel. Add more oil as necessary, frying in batches. Serve immediately with sour cream, or lemon cream cheese.
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