Latkes with Applesauce

Summary
Prep time	30 min
Cook time	6-10 min
Source	Williams-Sonoma Potato by Selma Brown Morrow
Yield / serves	6 servings
Rating	(unrated)

Ingredients

• 4 Russet potatoes (~2 lb), peeled and cut into 1-inch cubes
• 1 very large yellow onion cut into 1-inch cubes
• 2 large eggs, beaten
• 3 T all-purpose flour
• kosher salt
• coarsely ground pepper
• 3/4 t baking powder
• 2/3 - 3/4 c vegetable oil
• applesauce

Preparation

Put two large baking sheets in the oven and preheat to 300°F. To make the latkes, using a food processor fitted with the coarse shredder blade, shred one-third of the potatoes with one-third of the onion. Repeat with another third of the potatoes and onion. Transfer to a large kitchen towel. Fit the food processor with the blade attachment and finely chop the remaining potatoes and onion. Transfer to the towel. Gather the towel tightly around the potato mixture and squeeze out as much liquid as possible.

Transfer the potato mixture to a large bowl. Add the eggs, flour, 1 1/4 teaspoons salt, 3/4 teaspoon pepper, and baking powder and stir until well blended.

In a large, heavy nonstick frying pan, heat 1/4 cup of the vegetable oil over medium-high heat. Drop one heaping tablespoon of batter per latke into the pan, spacing them well apart. Using a heatproof plastic spatula, flatten into 3-inch rounds. Cook until crisp and brown on the bottom, about 3 minutes. Turn and cook until crisp and brown on the second side, about 3 minutes. Transfer to the baking sheets in the oven to keep warm. Repeat with the remaining batter, leaving any accumulated liquid in the bowl and adding more oil to the pan as needed. Serve the latkes hot with applesauce alongside.