MELISSA CLARK’S LATKES
Potato pancakes appear in many cold-weather cuisines, delicious in every variation. Latkes, often served with applesauce and sour cream, are traditional for Hanukkah. Here they make a perfect pairing with venison, absorbing the rich sauce.
Makes 24 latkes.
2 large Russet potatoes (about 1 pound), scrubbed and cut into
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs, lightly beaten
½ cup all-purpose flour
2½ teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
¾ cup vegetable oil, for frying
Using a food processor with a coarse grating disc, grate the potatoes and onion.Transfer the mixture to a colander and squeeze out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Stir in the eggs, then add the flour, salt, baking powder and pepper and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time. Use the back of the spoon to flatten and shape the drops into discs.When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is browned, about another 5 minutes.
Transfer the latkes to a paper towel–lined plate to drain. Repeat with the remaining batter.
Recipe by Melissa Clark