Crispy Potato Pancakes (Latkes)

There once was a spud in the market
I picked up and slipped in my pocket.
"A latke you'll be",
I said with some glee,
"And serve you with chicken or brisket".

AKA Almost every culture around the world has some version of a potato pancake. Latkes (Jewish) Kartoffelpuffer (Germany) Draniki (Austira) Raggmunk (Sweden) Deruny (Ukraine) Gromperekichelcher (Luxembourg) Boxty (Ireland) Bramborák (Hungary) Whatever you call them, it's time to add them to your dinner table.

This is one of my favorite ways to eat potates. They're fairly simple to make and taste great with almost any meal. Instead of making them for dinner, try preparing them for a weekend brunch. Traditionally served with applesauce and sour cream (which we will  use imitation sour cream) they also make a great base for poached eggs in a spin on Eggs Benedict.

Lemon Rosemary Potato Pancakes
To keep the pancakes warm while you're frying all the batter, place cooked pancakes on a wire rack set on top of a baking sheet.  Place in a 200° oven for up to 45 minutes. 

2 pounds Yukon Gold potatoes
1 large onion, quartered
2 large eggs, lightly beaten
1/4 cup all-purpose flour
2 teaspoons salt
2 teaspoons lemon zest (optional)
1 teaspoon pepper
1/2 teaspoon finely chopped fresh rosemary (optional)
1 to 2 cups vegetable oil

Wash potatoes but don't peel them. Shred potatoes and onion in a food processor or with a hand held grater.  Spread 1/3 of the potato mixture evenly over a clean dish towel. I like to fold the edges of the towel over the potatoes just to make sure they don't get squeezed out.

Roll up the towel into a tight cylinder.

While holding it over a sink, twist the towel and wring as much of the liquid out of the potatoes as you would like. I try to get as much liquid as I can out to make a drier pancake. If you leave some liquid in you'll get a moister pancake that can sometimes be a little mushy. It's all a matter of personal taste.

Unroll and place the potato mixture in a large bowl. Add eggs and next 5 ingredients and stir just until the ingredients are combined.

Place a large heavy skillet (I prefer cast-iron) over medium-high heat and add enough oil so it's 1/2-inch deep. Heat the oil until it reaches 350°. Carefully drop about a 1/4-cup of the potato mixture into oil, flattening it to 1/2-inch thick with the back of a spoon. If you're skillet is large enough, add 1 or 2 more, making sure there is at least 1/2 inch separating each pancake. Cook 3 to 4 minutes or until golden brown on one side. Gently flip and cook 2 to 3 minutes more. Remove and drain on paper towels. Repeat with remaining potato mixture.