30 minutes
Crispy and traditional potato latkes with a modern heirloom twist, perfect for any gathering.
Potatoes, grated
0 lb
Onions, grated
0 oz
Eggs, beaten
each
All Purpose Flour, sifted
cups
teaspoons
teaspoons
Vegetable Oil, for frying
cups
1. Prepare Potato and Onion Mixture
Begin by grating the potatoes and onions using a food processor. Once grated, place the mixture into a cheese cloth or a kitchen towel and squeeze out the excess moisture until the mixture feels dry to the touch.
2. Make Latke Batter
In a mixing bowl, combine the beaten eggs, sifted flour, baking powder, and salt. This mixture will serve as the binding agent for your latkes.
3. Fry Latkes
Heat some vegetable oil in a pan until hot but not smoking. Using a spoon, scoop some of the potato mixture into the oil and flatten it slightly with a spatula. Fry each latke until the edges are lacy and brown, then flip and continue frying until very brown on both sides. Drain on paper bags or paper towels to remove excess oil.
4. Serve Latkes
Serve your heirloom potato latkes with traditional accompaniments such as sour cream or applesauce.
Balance starchy and waxy heirloom varieties for the perfect texture.
Wrap grated potatoes in a towel and squeeze out moisture for crispiness.
Heat to 350-375°F using a neutral oil with a high smoke point.
Don't overcrowd the pan and flatten latkes slightly for even cooking.
Use the settled starch at the bottom of the drained liquid as a binder.
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