Perfect Potato Latkes

1. 1

   In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.

2. 2

   Add flour and mix well.

3. 3

   Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.

4. 4

   Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.

5. 5

   Let the mixture drain at least 15 minutes.

6. 6

   After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.

7. 7

   To the starch, add the eggs.

8. 8

   Return drained potato-and-onion mixture and combine well.

9. 9

   Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.

10. 10

    Preheat oven to 200 degrees. Line a baking sheet with paper towels.

11. 11

    In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.

12. 12

    Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.

13. 13

    Pat lightly in flour.

14. 14

    Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.

15. 15

    Eat right away or keep warm in oven.

16. 16

    Serve with apple sauce or sour cream.

* Per serving · 4 servings · Values may vary.