- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches*. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering.
Kitchen Wisdom: Grating Potatoes – “There’s much debate regarding best practices when it comes to making potato latkes. Honoring age-old tradition, many recipes call for box grated potatoes. In my experience, using the shredding disk of a food processor results in longer, thinner strands that make for lighter, crispier pancakes.”
Excerpt from "Bringing It Home: Favorite Recipes from a Life of Adventurous Eating" by Gail Simmons. Copyright © 2017 by Gail Simmons. Used with permission by Grand Central Publishing. All rights reserved.