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1
Peel the potatoes and cut them into 1-inch cubes.
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2
To keep them white and release some of the starch, submerge them in a bowl of water while youre preparing the remaining ingredients.
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3
Place the eggs in a blender.
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4
Add the onion, apple, salt, white pepper, and baking powder.
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5
Drain the potatoes and squeeze them dry in paper towels.
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6
Add enough of the potatoes to fill the blender (all 2 pounds may not fit).
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7
Turn on the blender, and pushing down on the sides with a rubber spatula (careful you dont blend the spatula--there is no rubber in this recipe), blend until the potatoes just move around.
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8
Add the remaining potatoes as youre blending, but do not over-process or make it too smooth.
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9
The texture should resemble applesauce.
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10
(This takes about 6 seconds in my Osterizer.)
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11
Transfer the batter to a large bowl and add the flour.
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12
The batter should be flowing, but not too thin.
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13
Now for the real secret of my very crisp latkes: Pour enough oil into a large skillet to coat the bottom.
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14
Heat the oil over medium-high heat until it is quite hot but not smoking.
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15
Use a serving spoon to scoop up the batter (about 2 tablespoons per scoop), hold the spoon about 8 inches above the pan, and spill it all at once.
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16
Splat!
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17
Remove your hand quickly so you dont burn yourself.
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18
(Like tennis, its all in the wrist.)
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19
The batter will splatter, forming holes...the better to hold the sour cream or applesauce.
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20
Repeat with as many as will fit in the skillet without crowding.
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21
Cook until browned, about 1 minute.
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22
Then flip them over and cook the other side for 1 minute.
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23
Drain the latkes well on paper towels, and keep them warm while you cook the remainder, adding more oil as needed.
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24
Serve immediately, with applesauce and/or sour cream.
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25
If you want to make the batter ahead, to cook later or the next day, prepare it through Step 2 (do not add the flour), and pour the mixture into a tight-fitting glass jar (do not use plastic ware).
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26
Tap the jar on the counter to release any air bubbles, cover the batter well with a thick layer of flour, and refrigerate for up to 24 hours.
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27
When you are ready to use it, remove and discard the flour with the black layer that has formed beneath it.
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28
Transfer the batter to a large bowl, stir in the flour, and proceed with Step 4 using fresh flour.
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29
During Passover, use kosher-for-Passover baking powder.
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30
If it is unavailable, the baking powder can be omitted.
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31
For something different, serve the latkes with the optional dipping sauce in the Cherry Chili Chicken recipe.
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32
Low-Fat Version: As we all know, we eat latkes at Hanukkah to commemorate the miracle of the rededication of the Temple, when a single cruse of oil burned for eight days, so we celebrate this significant event in our history by consuming eight days worth of oil in one sitting!
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33
Wheres the miracle in that?
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34
Wouldnt it be more in the spirit of Hanukkah to use a tiny drop of oil and feed crispy latkes to eight hungry people?
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35
Heres how: Preheat the oven to 400F.
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36
Spray a baking sheet (not nonstick) generously with vegetable cooking spray.
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37
Prepare the batter as described, and fry the latkes in a nonstick skillet coated with vegetable cooking spray.
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38
They will be limp as dishrags, but heres the trick: After they are fried, dip each pancake in beaten egg white.
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39
Place the egg-white-coated latkes on the prepared baking sheet and bake until crisp on both sides, 3 to 5 minutes per side.
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40
Now, thats a miracle!
