- 1 large russet potato, peeled
- 1 medium sweet potato, peeled
- 1 large turnip, peeled
- 2 medium onions, peeled
- ½ cup all-purpose flour, gluten-free flour, or corn meal
- 2 eggs, lightly beaten
- 2 teaspoons salt
- ½ teaspoon freshly ground pepper
- Coconut (or peanut) oil, for frying
Directions: In a food processor or on a box grater, coarsely shred the potato, sweet potato, turnip, and onion. For longer strands, lay the potato and turnip sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for two minutes, and then squeeze dry again. In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated. In a medium skillet, heat two tablespoons of oil until shimmering. Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about a minute and a half; flip and cook until golden on the bottom, about one minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Do ahead: Latkes are a do-ahead-er’s dream, and the recipe above will make enough for a couple meals for 2-3 people. You can also keep latkes warm in the oven for an hour or more, if you’re waiting for stragglers to arrive to dinner. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.