Potato Latkes

Classic, crispy-edged latkes that bring the sizzle, the golden crunch, and all the cozy nostalgia — perfect for topping any way you like.

Ingredients

• 3½ to 4 lbs Yukon Gold potatoes

• 2 medium onions, halved, skin removed

• 4 tablespoons salt, divided

• 3 medium eggs, beaten

• ⅓ to ½ cup all-purpose flour

• ¾ teaspoon cracked pepper

• 1 cup canola oil

Instructions

1. Grate the Potatoes and Onions
   Peel and grate the potatoes using a box grater (large holes) or food processor with a shredder disc. Grate the onions and combine with the potatoes in a plastic colander. Add 2 tablespoons of salt and let sit for 10–15 minutes to release liquid.

2. Drain Well
   Transfer the mixture to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible over the sink. Return the mixture to a large bowl.

3. Mix the Batter
   Add the eggs, flour, remaining 2 tablespoons of salt, and cracked pepper. Mix until everything is fully incorporated.

4. Fry the Latkes
   Heat the canola oil in a large, high-sided skillet over medium-high heat. When the oil is hot, scoop ¼ cup of batter per latke, flattening it gently in your hands before carefully placing it into the oil.
   Fry for 3–5 minutes per side, or until golden and crisp. Avoid overcrowding the pan.

5. Drain and Serve
   Transfer the cooked latkes to a cooling rack set over a baking sheet to drain. Serve hot with your favorite toppings — sour cream, applesauce, smoked salmon, caviar, or anything else your heart fancies.