📝 About This Recipe
A cornerstone of Ashkenazi Jewish comfort food, these latkes are the epitome of 'Fried & Crispy Indulgences.' By utilizing a specific double-squeeze technique to remove moisture, we achieve a lacy, shatteringly crisp exterior that yields to a tender, savory center. Infused with the sweetness of yellow onions and a hint of white pepper, these pancakes are a masterclass in texture and soul-warming flavor.
🥗 Ingredients
The Latke Base
- 2.5 pounds Russet Potatoes (scrubbed well; starchy potatoes are essential)
- 1 large Yellow Onion (peeled)
- 2 Large Eggs (lightly beaten)
- 1/4 cup All-purpose Flour (can substitute with matzo meal for authenticity)
- 1/2 teaspoon Baking Powder (adds a touch of lightness to the interior)
- 2 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Ground White Pepper (for a subtle, integrated heat)
Frying Medium
- 1 cup Schmaltz (Chicken Fat) or Vegetable Oil (or as needed for a 1/4 inch depth in the pan)
Classic Accompaniments
- 1 cup Sour Cream (full fat for best flavor)
- 1 cup Applesauce (preferably chunky and unsweetened)
- 2 tablespoons Fresh Chives (finely minced for garnish)
👨🍳 Instructions
-
1
Prepare a large bowl of cold water. Grate the potatoes using the large holes of a box grater or the grating disk of a food processor. Immediately submerge the grated potatoes in the water to prevent browning.
-
2
Grate the onion using the same method. Unlike the potatoes, do not soak the onions; keep them in a separate small bowl.
-
3
Drain the potatoes and place them, along with the grated onions, in the center of a clean, lint-free kitchen towel or a double layer of cheesecloth.
-
4
Gather the corners of the towel and twist forcefully over the sink. Squeeze with all your might until no more liquid pearls through the fabric. This 'dry' stage is the secret to maximum crunch.
-
5
Let the squeezed liquid sit in a bowl for 5 minutes. Carefully pour off the watery top layer, leaving behind the thick, white potato starch at the bottom. Scrape this starch back into your mixing bowl.
-
6
Add the dried potato and onion mixture to the bowl with the starch. Toss with your hands to break up any clumps.
-
7
In a small separate bowl, whisk the eggs, flour, baking powder, salt, and white pepper until smooth.
-
8
Pour the egg mixture over the potatoes and onions. Use a fork to mix thoroughly until every strand is lightly coated.
-
9
In a heavy-bottomed cast iron or stainless steel skillet, heat about 1/4 inch of oil/schmaltz over medium-high heat. The oil is ready when a small piece of potato sizzles instantly upon contact.
-
10
Carefully drop 2-3 tablespoons of the mixture into the hot oil for each latke. Flatten slightly with the back of a spoon to create 'lacy' edges. Do not overcrowd the pan.
-
11
Fry for 4-5 minutes per side. Resist the urge to flip too early; wait until the edges are deeply golden brown and the structure is set.
-
12
Flip carefully and fry the second side for another 3-4 minutes until perfectly bronzed and crispy.
-
13
Transfer the latkes to a wire rack set over a baking sheet. This allows air to circulate and prevents the bottoms from getting soggy, unlike paper towels.
-
14
Immediately sprinkle with a tiny pinch of extra kosher salt while the oil is still shimmering on the surface.
-
15
Serve immediately while hot and piping, garnished with fresh chives and sides of sour cream and applesauce.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch content is vital for the structural integrity of the latke. Don't skip the potato starch at the bottom of the liquid—it's the 'glue' that creates a creamy interior. Keep the oil temperature consistent; if it gets too hot, the outside burns before the inside cooks; if too cool, the latkes will be greasy. If making a large batch, keep finished latkes in a 250°F oven on a wire rack to maintain crispness. For a gluten-free version, swap the flour for potato starch or a 1:1 gluten-free flour blend.
🍽️ Serving Suggestions
Serve alongside a traditional beef brisket to soak up the savory gravy. Top with a dollop of crème fraîche and a slice of smoked salmon for an elegant brunch twist. Pair with a crisp, acidic white wine like a Riesling or a cold lager to cut through the richness of the fry. For a modern twist, serve with a side of spicy horseradish aioli or a dollop of Greek yogurt mixed with lemon zest. A simple side salad of bitter greens with a lemon vinaigrette provides a refreshing contrast.