Josh Ozersky’s potato latke recipe has been handed down in his family for generations.
Makes 6 to 8 servings
Ingredients:
4 large white potatoes
1 large onion
2 eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Salt and ground black pepper
Canola oil, for frying
3 to 4 (2 inch) pieces chicken skin (optional)
Method:
Grate the potatoes and onion into a pulp on the finest hole of a box grater. Add the eggs, flour, baking powder, and some salt and pepper to the mixture and stir to incorporate.
Place a large skillet over medium heat with about 1/2 inch of oil. If using, add the chicken skin to the skillet and cook until deep golden brown in order to render their flavor into the oil. Remove the cook skin from the pan and discard.
Working in batches, drop the latke mixture by heaping tablespoonful into the hot oil, pressing down on them lightly to flatten them out. Cook, turning once, until golden brown and puffed, 3 to 4 minutes. Drain on paper towels and serve immediately.
Grate the potatoes and onion into a pulp on the finest hole of a box grater. Add the eggs, flour, baking powder, and some salt and pepper to the mixture and stir to incorporate.
Place a large skillet over medium heat with about 1/2 inch of oil. If using, add the chicken skin to the skillet and cook until deep golden brown in order to render their flavor into the oil. Remove the cook skin from the pan and discard.
Working in batches, drop the latke mixture by heaping tablespoonful into the hot oil, pressing down on them lightly to flatten them out. Cook, turning once, until golden brown and puffed, 3 to 4 minutes. Drain on paper towels and serve immediately.
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