Recipes: Spirit Rock Latkes
from the Spirit Rock kitchen
Yields about 20 latkes
1 ½ onions, finely chopped
3 lbs potatoes, peeled (Russet or Yukon Gold)
2 eggs, cracked
2 tbsp all-purpose flour (or cornstarch, for gluten-free latkes)
1 tsp baking powder
Salt, to taste (about 2 tsp should do it)
Oil, to fry (sunflower, palm, or peanut oil is best)
Apple sauce and/or sour cream
Saute the onions over medium heat, stirring occasionally. When they begin to turn translucent, add a pinch of salt. When the onions are tender and sweet, set them aside to cool a bit.
With a box grater, shred the potatoes into a bowl of cold water. Allow potatoes to soak for 1-2 minutes, then drain well in a colander. Spread drained potatoes and onions on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much of the liquid as possible. Scrape potatoes and onions into a mixing bowl with eggs, flour, baking powder, and some salt. Mix until all ingredients are combined.
Add oil to a large, heavy-bottomed pan (cast-iron is best!) until there is about 1/2 inch of oil in the pan. Place over medium-high heat, and heat until it is shimmering but not smoking.
Drop 2 or 3 tablespoons of the mixture into the oil and fry until the bottom begins to turn golden brown (about 3 minutes). Flatten the mixture with your spatula, then flip and cook until the second side is golden brown and the latke is cooked through (about another 3 minutes). Taste this delicious test-latke, and adjust the large batch accordingly (does it need more salt? more flour so that it binds properly? some chives, just for fun?)
Working in batches, cook three or four latkes at a time, being careful not to overcrowd the pan. Placed finished latkes on a paper towel-lined plate (to soak up the excess oil). Serve hot, with applesauce and/or sour cream.
If you are not serving immediately, you can freeze or refrigerate the finished latkes, and the re-heat them on a sheet tray in a 400 degree oven (cook until heated through, about 5 minutes).