Molly Yeh’s Latkes

Using a food processor or a mandoline, shred the potatoes and onions. Add 1 1/2 tsp. salt and toss to combine. Transfer the potato mixture to a piece of cheesecloth and, using your hands, squeeze out as much liquid as possible.

In a large bowl, whisk together the eggs, lemon juice and a few turns of pepper and add the potato mixture. Stir to coat the potatoes evenly, then stir in the flour.

In a large fry pan over medium-high heat, pour in oil to a depth of 1/4 inch (6 mm) and heat until shimmering. Using an ice cream scoop and packing the mixture in firmly, add portions of the potato mixture to the oil, spacing them out so as to not crowd the pan. Using a spatula, press the scoops down to form patties about 1/2 inch (12 mm) thick. Fry, turning once, until golden brown on both sides, 2 to 4 minutes per side.

Transfer the latkes to a wire rack or a paper towel–lined plate and sprinkle with salt. Repeat to fry the remaining potato mixture, adding more oil to the pan as needed.

Serve the latkes with sour cream and applesauce or any additional toppings as desired. Makes 20 latkes.

Recipe courtesy of Molly Yeh, cookbook author, founder of My Name is Yeh and host of the Food Network series Girl Meets Farm