LATKES (POTATO PANCAKES) ( Printer Friendly Version ) William Parker ccSCOOP Food Editor If you've mastered the technique of food processor pulsing (I'm sure it's a minor at the New School or French Culinary Institute), it makes this all rather easy. And always remember the principle behind crisping potatoes in any manner is based on extracting as much water as possible from them. When you twist the cloth, twist strong like you're at the gym.

WHAT YOU'LL NEED

Food processor

Large cast-iron skillet

Large mixing bowl

Strong, porous, clean medium-sized cloth

5 to 6 medium russet or Yukon gold potatoes (about 2½ pounds)

4 eggs

3 tablespoons finely chopped shallot or onion

3 tablespoons flour, measured

1 tablespoon salt

Vegetable oil, for frying

Peel potatoes and quarter them. Keep them submerged in water until ready to use.

Going by the size of your food processor, pulse the potatoes—in two or more batches—in short bursts, scraping down the sides of the work bowl often, until you've achieved a very fine mince. Be careful not to overpulse. You want something just short of finely grated.

Again working in batches, place the pulsed potatoes in the center of the cloth. Lift sides and twist the top, applying as much pressure as you can to squeeze out as much water out as possible. The potatoes should be like fine meal.  Place in a bowl.

In a large mixing bowl, whisk eggs lightly, adding salt, onion, flour, and finally the potatoes, until thoroughly combined.

Add a scant ¼ inch of oil to the skillet and heat over medium to medium-high heat until hot. Spoon generous tablespoonfuls of the potato mixture into the oil and form into cakes with a small rubber spatula. Fry until latkes are beginning to turn golden on the bottom edges, making sure the oil remains hot but not burning. Carefully turn to brown the other side.

Drain on paper towels. Sprinkle with salt (or chopped chives) and serve immediately.