📝 About This Recipe
These quintessentially crispy potato pancakes are a celebration of Ashkenazi tradition, offering a soul-satisfying crunch that yields to a tender, savory center. By using starchy Russet potatoes and a double-straining technique, we achieve a lacey, golden-brown exterior that avoids the common pitfall of sogginess. Whether served at a festive Hanukkah gathering or as a sophisticated weekend brunch side, these latkes are the ultimate comfort food, elevated by a hint of onion and a touch of sea salt.
🥗 Ingredients
The Latke Base
- 2.5 pounds Russet Potatoes (scrubbed clean; peeling is optional for extra texture)
- 1 large Yellow Onion (peeled and halved)
- 2 pieces Large Eggs (lightly beaten)
- 1/4 cup Matzo Meal (can substitute with all-purpose flour if needed)
- 1/2 teaspoon Baking Powder (for a lighter, fluffier interior)
- 2 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 cup Schmaltz or Neutral Oil (Grapeseed or Canola oil work best for high-heat frying)
Chive Crème Fraîche & Toppings
- 1/2 cup Crème Fraîche (or full-fat sour cream)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 cup Applesauce (chunky, unsweetened for serving)
👨🍳 Instructions
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1
Prepare a large bowl filled with cold water. Grate the potatoes and the onion using the large holes of a box grater or the grating attachment of a food processor.
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2
Immediately transfer the grated potato and onion into the cold water. Swirl them around to release excess starch; this ensures a crispier latke.
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3
Drain the mixture into a large colander. Transfer the shreds onto a clean, lint-free kitchen towel or a double layer of cheesecloth.
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4
Gather the corners of the towel and twist forcefully over the sink. Squeeze as much liquid out as humanly possible—the drier the potato, the crispier the result.
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5
Let the squeezed liquid sit in a bowl for 5 minutes. Carefully pour off the watery liquid, leaving the thick, white potato starch at the bottom of the bowl. Save this starch!
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6
Add the dried potato and onion shreds back into the bowl with the reserved starch. Add the beaten eggs, matzo meal, baking powder, salt, and pepper.
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7
Mix thoroughly with your hands or a large spoon until the ingredients are evenly distributed and the mixture holds together when squeezed.
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8
In a heavy-bottomed cast iron skillet, heat about 1/4 to 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C).
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9
Test the oil by dropping a small piece of potato; if it sizzles aggressively, it is ready. Carefully drop 1/4 cup mounds of the mixture into the oil, flattening them slightly with a spatula.
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10
Fry in batches of 4-5 to avoid overcrowding the pan, which lowers the oil temperature and leads to greasiness.
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11
Cook for 3-4 minutes per side until the edges are dark golden brown and lacy. Flip once with a slotted metal spatula.
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12
Transfer the finished latkes to a wire rack set over a baking sheet. This allows air to circulate and prevents the bottoms from steaming and getting soft.
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13
Immediately sprinkle with a tiny pinch of extra kosher salt while the oil is still wet on the surface.
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14
In a small bowl, whisk together the crème fraîche, minced chives, and lemon juice for the topping.
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15
Serve the latkes piping hot with a dollop of the chive cream and a side of chunky applesauce.
💡 Chef's Tips
Always use Russet potatoes as their high starch content is essential for the structure of the latke. Don't skip the step of squeezing the liquid out; moisture is the enemy of a crispy crust. If the mixture becomes watery as it sits while you fry batches, give it a quick stir to re-incorporate the starch. Keep finished latkes in a 200°F oven on a wire rack to stay warm and crisp while you finish the rest of the batch. Avoid using olive oil for frying as its smoke point is too low; stick to peanut, canola, or grapeseed oil.
🍽️ Serving Suggestions
Serve alongside thick slices of smoked salmon and capers for a decadent brunch. Pair with a crisp, dry sparkling wine or a cold lager to cut through the richness of the fried potato. Offer both savory (sour cream/chive) and sweet (applesauce) toppings to satisfy all palates. Accompany with a bright arugula salad dressed in lemon vinaigrette to balance the savory flavors. Top with a poached egg for a 'Latke Benedict' twist on a breakfast classic.