Potatoe Latkes
serves 4
2 all-purpose or Yukon gold potatoes, peeled (about 1 1/4 pounds)
2 large eggs, room temperature
1 medium white onion, finely grated
8 scallion greens, finely slivered
Salt and freshly ground pepper
Vegetable oil, for frying
1. Over a large bowl of cold water, grate potatoes into long strips, using the
largest holes of a square grater. Transfer grated potatoes from water into
another bowl. Pour off water from first bowl, reserving sediment. Add sediment
to potatoes.
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2. Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well
by hand.
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3. Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch of oil
until very hot, about 385 degrees.
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4. Drop 1 heaping tablespoonful of potato mixture into the pan. Cook until
golden brown, about 3 minutes; the pan should hold five or six latkes per batch.
Turn latkes over, and cook on the other side until golden brown, about another
three minutes.
5. Latkes can be transferred to a baking sheet and kept warm in a 200-degree
oven for up to a half hour before serving.
