Latkes

Latkes

I find there are a few keys to making latkes:

  1. Make sure the oil is hot. I like to use a cast iron pan and give the oil plenty of time to heat. The cast iron is important because when you add the (cool) latkes the thermal mass of the cast iron will help keep the temperature of the oil from dropping.
  2. Squeeze the moisture out of the potatoes. You might be surprised at how much water comes out when you do this.

Although these are good I don’t make them often. The oil makes a mess and needs to be disposed. (Don’t pour it down your drain as oils tend to cause clogs over time.) You and your kitchen, at least, will smell of latkes for a while.

Ingredients

  • 1 lb Russet potatoes
  • 1/2 yellow onion
  • 2 eggs
  • 1/2 cup flour or matzah meal
  • 1.5 teaspoons salt
  • 1 teaspoon baking powder
  • Vegetable oil for frying
  • Toppings such as applesauce, sour cream, creme fraiche, salmon roe, and lox.

Instructions

  1. Shred the potatoes and onion. You can do this on a grater or using a food processor. The food processor makes quick work of the shredding, but is more work to setup and clean.
  2. Place the shredded potato and onion mix on a clean kitchen towel. Fold over the towel and squeeze over the sink to extract as much water as you can. Squeeze hard.
  3. Lightly whisk the eggs in a large bowl. Add the potato mixture, flour, salt, and baking powder. Mix thoroughly.
  4. Heat about 1/4 inch of the oil over a medium-high. A piece of potato placed in the oil should sizzle when the oil is hot. If you have a hood vent, use it.
  5. Add scoops of potato to the oil. You can use about 1/4-1/3 cup of batter per latke depending on how big you want your latkes. Using a spatula, gently press down on the latkes to spread them into an even layer.
  6. Fry for about 5 minutes or until golden brown. Flip and repeat on the second side.
  7. Remove to a paper towel-lined plate or a cookie sheet with a rack it to let the oil drip off.
  8. Serve immediately while hot. Or you can put the cookie sheet in a warm oven to keep them warm while you make the rest.

Notes

  1. I don’t peel the potatoes but feel free to peel if you prefer them that way.
  2. Applesauce and sour cream are the classic toppings, but feel free to get creative.
  3. If you want them for Passover, omit the baking powder and use matzah meal instead of flour.

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