Neil Melancon’s Potato Latkes
Ingredients
2 large Russet potatoes (~ 1 pound), scrubbed and cut lengthwise into quarters
1 large onion, peeled and cut into quarters
2large eggs
½-cup flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus some for sprinkling
1teaspoon baking powder
1teaspoon ( to taste) freshly ground black pepper
Frying oil
Instructions:
Using a food processor with a coarse grating disc, grate the potatoes and onion. Put the mixture to cheesecloth or a dishtowel. Squeeze and wring out as much of the liquid as possible without being crazy about it.
Put the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon* to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Traditionally they're served with either applesauce or sour cream and lox (smoked salmon). I prefer the latter, as I like my savory dishes savory!
*If you prefer your latkes more like hashbrowns, reduce this amount and mash them flat. The cooking time will take less time. For more traditional latkes with a gooey, pancake-like center, make them more rounded and full.