gf101201sideDish_Heirloom_PoMelissa Clark is the author of the “A Good Appetite” column in the New York Times. Her latest book is In the Kitchen with A Good Appetite:150 Recipes and Stories About the Food You Love.  She talks to Evan about how she makes latkes on this week’s bonus podcast. Recipe after the jump…

Heirloom Potato Latkes

2 large russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
1/2 cup all-purpose flour
2 large eggs
2 1/2 tsps kosher salt
1 tsp baking powder
1/2 tsp freshly ground black pepper
Chicken fat, duck fat, or vegetable oil, for frying

1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.

2. Working quickly, transfer the mixture to a large bowl. Add the flour, eggs, salt, baking powder, and pepper and mix until the flour is absorbed.

3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel–lined plate to drain. Repeat with the remaining batter.

Read about her accompaniments in the NY Times.

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