Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Talia's Favorite Latkes 3.0 (6) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 Yield: 24 Vegetable pancakes, because they're cooked in oil, have become a tradition, and potato latkes are the most common kind -- and the best loved. Ingredients 2 tablespoons all-purpose flour 3 tablespoons plain breadcrumbs ¾ teaspoon coarse salt, plus more for seasoning ¼ teaspoon freshly ground pepper 2 large eggs, lightly beaten 3 pounds russet potatoes 1 medium onion, grated on the large, round holes of a box grater Peanut oil, for frying Chunky Applesauce, for serving (optional) Sour cream, for serving (optional) Directions With a fork, mix flour, breadcrumbs, salt, pepper, and eggs in a bowl; set aside. Fill a large bowl with cold water. Peel half the potatoes; grate on the small, teardrop-shaped holes of a box grater, transferring potatoes to cold water as you work to prevent discoloration. Repeat with remaining potatoes, this time grating on the large, round holes. Using a slotted spoon, transfer potatoes to a colander lined with a clean kitchen towel; add grated onion. Fold potatoes and onion in towel until as dry as possible; transfer to a large bowl. Mix in reserved egg mixture. Form into 3- to 4-inch patties. In a medium nonstick skillet, heat 1/4 inch oil over medium-high heat until a drop of potato mixture sizzles upon contact. Reduce heat to medium. Fry latkes in batches, turning once, until deep golden brown, two to three minutes per side. Drain on paper towels; season with salt. Serve with applesauce and sour cream, as desired. Cook's Notes The secret to really crisp latkes is to squeeze out as much of the moisture as possible before frying. Print