Name: Potato Latkes
Cook time: 45 min
Total time: 45 min
Yield: Makes about 20 latkes
Ingredients: 1 medium onion; 3 pound russet (baking) potatoes (about 6); 2 teaspoons fresh lemon juice; 1/3 cup all-purpose flour; 3 large eggs, lightly beaten; About 1 cup vegetable oil for frying; Accompaniment: sour cream; Equipment: a deep-fat thermometer

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Photo by Roland Bello

Every family has its own (ahem, best) version of these savory potato pancakes. Were offering you a classic formula, though not everyone drains the potato mixture before frying—we find this prevents the latkes from absorbing too much oil and allows them to crisp into golden disks. Maybe this will become the new family favorite.

Cooks note:

Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).

Recipe notes

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