👨‍🍳 作り方

1. 1

   Place grated potatoes and onion in a fine-mesh sieve set over a bowl. Let stand for 10-15 minutes, then press firmly to remove as much liquid as possible.

   💡 プロのコツ: Squeezing out excess moisture is crucial for crispy latkes.
2. 2

   Transfer the squeezed potato and onion mixture to a clean bowl. Add eggs, flour, salt, and pepper. Mix until just combined.

3. 3

   Heat about 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.

   💡 プロのコツ: The oil should be hot enough to sizzle when a drop of batter is added.
4. 4

   Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes. Do not overcrowd the pan.

5. 5

   Fry for 3-5 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain.

6. 6

   Repeat with the remaining batter, adding more oil to the skillet as needed. Serve immediately with sour cream and apple sauce.

   💡 プロのコツ: Keep cooked latkes warm in a single layer on a baking sheet in a low oven (around 200°F/95°C) while you fry the rest.