With the onset of fall I have been craving comfort food more and more. Potato latkes are one of my favorite dishes in that category. There are, no doubt, 100s of different ways to make them, but below is the technique I have found works best.
(makes about 12 latkes)
6 russet potatoes
1 medium yellow onion
1/4 cup flour
1 tsp salt
oil for frying
sour cream and/or apple sauce for serving
Start by placing the potatoes in a pot of cold water. Place the pot over medium/high heat and bring to a boil. Parboil the potatoes about 5 minutes or until slightly tender when pierced with a knife. Remove from water and let cool slightly. Gently peel the potatoes then shred them using the grater attachment on a food processor. After grating 3 of the potatoes, slice the onion in half and put it through the food processor as well, followed by the remaining 3 potatoes.
Transfer grated mixture to a large bowl and using your hands, mix in the eggs, flour and salt until well incorporated. The mixture will be slightly sticky. Continue adding flour until it is just sticky enough to be formed into small patties.
In a medium-sized saute pan, heat oil until a small drop of potato mixture fries quickly. Carefully place 3 patties in hot oil and cook until edges are golden brown, flip and repeat.
Serve immediately with your favorite toppings. I like sour cream and apple sauce.