by mtlabor
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mtlabor's Notes:
1-2 New Red Potatoes Ask a question about this ingredient
1/2 small onion Ask a question about this ingredient
1 egg, lightly beaten Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
vegetable oil, for frying Ask a question about this ingredient
Make sure you have a bowl of salted cold water for your potatoes so that they don't oxidize and turn brown on you.
Ask a question about this stepPeel your potato (or potatoes if you're using more than 1) and have a grater ready.
Ask a question about this stepShred that potato and immediately put into the bowl/container with cold salted water. Set aside.
Ask a question about this stepThen quickly small dice your onion and set that aside, as well.
Ask a question about this stepIn a medium heavy-bottomed pan, add enough vegetable oil to cover the pan by 1/2 an inch and heat under medium high heat.
Ask a question about this stepDrain potatoes from water and squeeze out and excess water retained by the potatoes. Pat dry with paper towels.
Ask a question about this stepIn a small bowl, combine the shredded potatoes, onions, egg, baking powder, and flour. Season with salt and pepper. Mix well.
Ask a question about this stepFry the latkes in the oil until crispy and golden brown, about 2-3 minutes per side. Let drain on a paper towel-lined plate. Then, using the open end of a drinking class (or the reasonable option would be to use a cookie cutter), cut a nice even circle out of the latke. Then eat the edges, because they're delicious. Top with spicy tuna tartar if you want and even better treat!
Ask a question about this step
Merrill is a co-founder of food52.
