Crispy Potato Latkes with Applesauce
Lacy, shatteringly crisp potato pancakes with a creamy center, made without onion. Serve hot with cool applesauce and sour cream.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Squeezing the potatoes dry is the whole secret: wet shreds steam instead of fry. Skip the onion and the latkes still taste like latkes, since the crisp potato does most of the work. Skim stray shreds from the oil between batches so they don’t burn.
Method
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Heat the oven to 250°F (120°C) and set a wire rack over a sheet pan to keep cooked latkes warm.
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Grate the potatoes on the large holes of a box grater. Wrap in a clean kitchen towel and wring out as much liquid as you can.
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Combine the potatoes with the eggs, flour, salt, pepper and parsley in a large bowl, tossing with a fork until evenly coated.
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Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
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Scoop 1/4 cup mounds into the oil and press flat to about 1/2 inch thick. Fry in batches for per side, until deep golden and crisp at the edges.
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Drain on paper towels, sprinkle with a little salt, then keep warm on the rack in the oven while you fry the rest.
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Serve right away with applesauce and sour cream.
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