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  • 3 1/2 pounds baking potatoes, peeled and quartered lengthwise
  • 1 onion, large yellow, peeled and cut into 8 wedges
  • 1/2 cup all-purpose flour, unbleached
  • 2 eggs, large lightly beaten
  • 2 tablespoons dill, chopped fresh
  • 1/4 teaspoon baking powder
  • salt, Kosher
  • Canola oil, for frying


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.

Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. Season well with salt.

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.