55 minutes
A traditional dish of crispy potato pancakes served with applesauce and sour cream.
Russet Potatoes, shredded
0 lb
Onion, diced
cups
each
cups
Kosher Salt, to taste
tablespoons
for frying
for frying
for serving
for serving
1. Shred and Drain Potatoes
Begin by shredding the russet potatoes using a food processor fitted with a grating disk. After every 2-3 potatoes, wrap the shreds in cheesecloth and twist tightly to drain out as much water as possible.
2. Collect Potato Starch
Collect the water from the potatoes in a bowl and let it sit until a brown layer forms on top. Carefully pour off the brown water, saving the starch.
3. Combine Potatoes and Onions
Transfer the drained potato shreds to a large mixing bowl. Add the diced onion to the bowl.
4. Mix in Potato Starch
Mix the potato starch back into the potato-onion mixture using your hands.
5. Add Eggs and Matzo Meal
Crack the eggs into the mixture and gradually add the matzo meal. Continue mixing until the mixture can form patties that stick together.
6. Season with Salt
Add kosher salt incrementally, tasting as you go to ensure the seasoning is just right.
7. Heat Oil
Heat a generous amount of oil in a cast iron skillet over medium-high heat. The oil is ready when a shred of potato bubbles immediately upon contact.
8. Form and Fry Test Latke
Form a small test latke and fry it until golden brown. Taste it and adjust the seasoning if necessary.
9. Form and Fry Latkes
Form the remaining mixture into patties and fry them in batches. Fry each side until a golden-brown crust forms.
10. Drain and Cool Latkes
Transfer the cooked latkes to a sheet pan lined with paper towels to drain and cool slightly.
11. Serve Latkes
Serve your crispy potato latkes warm with a side of applesauce and sour cream.
Swap out the regular potatoes for sweet potatoes to create a sweeter version that pairs well with sour cream and chives.
Mix in flaked cooked salmon (or lox) into the batter for a protein-packed version, great for brunch.
Mix in finely chopped fresh herbs such as chives, dill, or parsley into your batter for a fresh flavor.
Mix in finely chopped herbs like dill, parsley, or chives for a fresh flavor.
Incorporate shredded cheese such as sharp cheddar, gruyère, or parmesan into the potato mixture for a gooey, melty addition.
Remove as much moisture as possible from the grated potatoes and onions for a crispy texture. A salad spinner can help after the initial squeeze to get rid of lingering moisture.
Space out the latkes to prevent oil temperature drop and ensure they fry instead of steam.
Potatoes need ample salt. Season the mixture well and taste before adding the eggs.
Use a wire rack over a baking sheet to drain excess oil from the latkes, preventing sogginess.
Use the starchy residue that settles after draining the liquid from the potatoes to help bind the latkes.
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