Rick's Potato Pancakes (Latkes)
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Makes about 8 servings
Okay, so I'm not Jewish. But, as soon as I moved to New York from California, I quickly learned classic Jewish cooking from my friends, and lately, I've been working with Jeffrey Nathan (of PBS's "New Jewish Cuisine" and Abiagael's Restaurant fame) on his cookbooks. So, I know from latkes.
2 large baking potatoes, such as russet or Burbanks (2 pounds)
1 large egg, beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
Sour cream for serving
- Peel the potatoes. Do not immerse them in water. Shred them on the large holes of a box grater or in a food processor with the large shredding blade. Put the shredded potatoes in a medium bowl. A handful at a time, squeeze the liquid from the potatoes back into the bowl and place the squeezed potatoes in another bowl. Let the liquid stand for a minute or so. Carefully pour off and discard the cloudy liquid from the first bowl, leaving the white potato starch that has sunk to the bottom. Scrape the potato starch into the shredded potatoes. Add the egg, salt, and pepper.
- Preheat the oven to 200°F. Place a large cake rack over a jelly roll pan. In a large deep skillet, preferably cast-iron, over medium-high heat, heat 1/2 inch of vegetable oil until very hot, but not smoking. Do not skimp on the oil! In batches without crowding, carefully add about 1/3 cup batter for each latke to the oil and form into 4-inch diameter pancakes. Fry, turning once, until golden brown on both sides, about 6 minutes. Transfer to the wire rack and keep warm in the oven while making the remaining latkes. Don't worry if the potato mixture turns brown upon standing. Pour off any liquid in the bowl as it accumulates before making the remaining latkes. Serve immediately, with the sour cream.
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