Makes about 8-10 large latkes
We use starchy russet potatoes as they create the creamiest, crispiest latke. Make sure to
squeeze out all of the water so that the potatoes brown well and don’t steam too much in the
pan; this will also reduce splattering. Work quickly once the potatoes have been grated to avoid
discoloration. This recipe is great because it makes ultra crispy latkes with a creamy interior.
The scent of the frying potatoes brings us back to the smells of our grandmother’s kitchen at
hanukkah time. These are great as a side to a savory brisket or roast meat, perfect with smoked
salmon for a luxurious holiday brunch, or crisped up in a pan as leftovers in a breakfast hash.
1 Pound Russet Potatoes
1 Medium Yellow Onion, peeled and ends cut off
¼ cup potato starch
2 large eggs, beaten
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 bunch chives, thinly sliced,, for garnish
Vegetable oil, for frying
Make the batter.
Grate the potatoes (no need to peel!) and then the onions using the large holes on a box grater.
Wrap the potato-onion mixture in a dish towel and squeeze over a bowl or the sink to remove
Transfer the mixture to a medium mixing bowl. Add the potato starch, eggs, salt and pepper. Stir
Fry the latkes.
Preheat the oven to 250 degrees. Set a wire cooling rack over a rimmed baking sheet and line
the rack with paper towels.
Heat a medium cast iron or heavy bottomed skillet over medium-high heat and add oil to a ¼”
deep. When the oil is hot, about 360 ° with a candy thermometer, spoon about a quarter cup of
the batter into skillet per latke, lightly spreading into an evenly thick round. Don’t overcrowd the
pan and don’t fidget with them too much. Cook undisturbed until golden brown and crisp, about
4-5 minutes, then carefully flip with a wide spatula and cook 4 minutes more. You’ll need to
watch the temperature of the oil, being careful not to burn your potatoes, alternatively, if the oil
is too cold, you’ll have soggy and greasy clumps of potato.
Transfer to the paper towel or paper bag-lined rack to drain and season with another pinch of
Eat them hot from the pan, or keep warm in a low temperature oven while you complete the rest
of the Latkes. Latkes freeze particularly well and can be reheated at about 350 ° for 15