Recipe: Classic Potato Latkes from The Jewish Cookbook by Leah Koenig

Name: Recipe: Classic Potato Latkes from The Jewish Cookbook by Leah Koenig
Ingredients: 4lb (1.8 kg) russet potatoes, scrubbed, unpeeled, and patted dry; 1 medium onion, peeled; 2/3 cup (95 g) all-purpose flour; 4 to 5 eggs, lightly beaten; 1/2 cup (25 g) finely chopped fresh parsley, optional; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; Vegetable oil (like sunflower), for frying Sour cream and applesauce, for serving

didntijustfeedyou.com

Simple and delicious, this Potato Latke recipe by Leah Koenig yields a thin but creamy inside and super crispy, lacy-edged outside. Perfect!

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Ingredients

4lb (1.8 kg) russet potatoes, scrubbed, unpeeled, and patted dry
1 medium onion, peeled
2/3 cup (95 g) all-purpose flour
4 to 5 eggs, lightly beaten
1/2 cup (25 g) finely chopped fresh parsley, optional
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (like sunflower), for frying Sour cream and applesauce, for serving