The humble potato; a noble and versatile universal staple ingredient – and the base of the delicious and endlessly satisfying latke. The prep process can seem daunting, but it’s totally worth it! These crispy fried potato pancakes can be topped with whatever suits your mood: sour cream, applesauce or greek yogurt for extra protein. If you’re feeling fancy, try adding kimchi or smoked salmon.
Recipe Adapted from Great Performances
Prep Time: 1 hr and 30 min | Makes 6-10
Ingredients:
1 medium onion, finely chopped
4 russet potatoes, peeled and grated
3 eggs
3 Tbsp potato starch
3 tsp kosher salt
½ tsp ground black pepper
1 cup + 2 Tbsp olive oil
1 cup canola oil
Small bunch of chives, finely chopped (or 2-3 scallions, finely sliced)
1 cup Greek yogurt
Method:
- Place a large skillet on a medium-low heat and add 2 Tbsp of the olive oil. Once the oil starts to look thin and shiny, add the onions and sauté until transparent and soft, about 10–15 mins. Set aside to cool.
- In a large bowl, mix the cooled onions, grated potatoes, eggs, potato starch, salt and pepper until combined.
- Place the mixture into a large colander and set the colander over a large bowl to drain any excess liquid, and leave for around 10–15 mins. Discard the excess liquid carefully, keeping the layer of potato starch that settles at the bottom of the bowl intact. Scrape the potato starch back into the latke mixture, and stir until combined. This will help bind the latkes as they cook.
- Heat the rest of the olive oil and canola oil in a large skillet over medium heat. The oil should be about ½-inch deep. After 2–3 mins, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles, the oil is at the right temperature to begin frying.
- Scoop a heaping Tbsp of the latke mixture into your palms and flatten it into a 3–4 inch patty. Gently place the latke into the oil, being careful not to splash. Fry until golden brown, about 2–3 mins per side. Continue frying in batches of about 4–6 latkes at a time, making sure not to overcrowd the pan. Place the finished latkes onto a towel-lined tray to absorb any excess oil.
- Liz serves her latkes with a sprinkle of chives and scoop of sour cream, but try adding a scoop of Greek yogurt for extra protein!
Liz’s Tips:
- Ventilation! If you have a hood above your stove, turn it on. If not, take a little time to figure out how to keep a flow of fresh air coming into your cooking area. Unless of course you want to telegraph to all your neighbors that it’s latke time!
- To grate by hand or by machine? I use my Cuisinart. You make your own choice!
- Out of the pan, and onto a baking sheet lined with paper towels. I stack up to 3 or 4 layers on a tray, and then keep it in a low oven (200) while I continue to fry more.
- Get your toppings ready in advance. The bare minimum is sour cream/Greek yogurt and applesauce. I like to make my own applesauce two days ahead.
- Be prepared to change your frying oil if you have a big batch. It does impact the taste and color of the latkes.
- Latkes are about the only thing I ever fry, so I use a jar for storing the leftover oil.
- They freeze well, or store for two days in the fridge. Reheating them in a hot oven does the trick.
