- 4 large russet potatoes, peeled
- 1 small white onion, finely grated
- 2 large eggs, lightly beaten
- 1/4 cup beer
- 3 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- Freshly ground black pepper
- Vegetable oil, for frying
- Pink Applesauce for Potato Latkes, for serving
- Sour cream, for serving
- Osetra caviar, for serving
Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.
SourceMartha Stewart Living, December 2005