Top Chef judge (and our new foodie friend) Gail Simmons plucks a card from her mom’s recipe box just for us.
Makes about 40
3½ lbs. baking potatoes, peeled and halved
1 lg. yellow onion, cut into 8 wedges
½ c. all-purpose flour
2 eggs, lightly beaten
2 tbsp. chopped dill
1½ tsp. salt
¼ tsp. baking powder
Canola oil, for frying
1. 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.
2. Pour off all the liquid in the bowl and add the shredded potatoes and onion. Stir in flour, eggs, dill, salt, and baking powder. Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.
3. In a very large skillet, heat ¼ inch of canola oil until shimmering. Spoon 2 tbsp. of the potato mixture into the canola 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.
4. Drain the latkes on a paper towel-lined baking sheet.
5. Serve with applesauce, sour cream, or smoked salmon and a dollop of creme fraiche.