Also known as latkes, these crispy, golden treats are a childhood favorite and are best served with caramelized onions, sour cream, and fresh, tangy farmers’ market applesauce. Allow yourself about twenty minutes to soak the grated potatoes in the cold water to remove the starch. Otherwise, they become gluey as the starch cooks in the potatoes and they won’t get crispy.

　　

Ingredients

serves 4 to 6

　　3 large Idaho potatoes

　　2 cups diced onions

　　1/4 cup all-purpose flour

　　1 tablespoon baking powder

　　2 teaspoons kosher salt

　　2 extra-large eggs

　　Canola oil for frying

　　

Step 1

Using the coarse grating blade of a food processor, or the coarse side of a box grater set over a large plate, grate the potatoes.

　　

Step 2

Using a metal blade attachment of the food processor, purée the grated potatoes until smooth.

　　

Step 3

Remove the potatoes from the food processor and place them in a bowl of cold water. Let them sit for 15 minutes to remove the starch. This prevents them from turning brown.

　　

Step 4

Transfer the potatoes to a fine sieve and drain very well. Using your hands, squeeze out as much liquid from the potatoes as possible.

　　

Step 5

Return the potatoes to the bowl of the food processor and add the onions, flour, baking powder, salt, and eggs. Purée the mixture for 1 minute, or until smooth. Scrape the batter into a mixing bowl so that it will be easier to scoop out to make the pancakes.

　　

Step 6

Preheat the oven to 200°F. Pour the canola oil into a large cast-iron skillet to a depth of about 1/2 inch. Heat the oil over medium heat.

　　

Step 7

When the temperature of the oil reaches 350°F on a food thermometer, form pancakes, using about 2 tablespoons of batter for each pancake and leaving about 1/2 inch between them as you place them in the skillet. Allow the pancakes to set and become golden brown on the bottom before turning them with a metal spatula. Turn the pancakes a few times, so they’ll get progressively more golden with each turn. Press down when you turn them. Cook for a total of 15 minutes.

　　

Step 8

Remove the pancakes from the skillet and drain well on paper towels.

　　

Step 9

To keep the cooked pancakes warm while you finish making the batch, put them on a paper towel–lined baking sheet, cover them with another layer of paper towels, and hold them in the oven. Blot the potatoes with paper towels again before serving.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.