by: Ari Laing
Cook Time
25 minutes
Prep Time
25 minutes
Yield
6–8 servings
@wellseasonedstudio
“Latkes are always the star of the show! If you make them ahead of time, be sure to undercook them slightly when frying. As you reheat them in an oven, they’ll crisp up further.”
Total Time
25 minutes
Prep Time
25 minutes
Yield
6–8 servings
summary
This is my family’s tried-and-true latke recipe that I’ve been making for over a decade! These light and crisp potato pancakes are traditionally enjoyed during Hanukkah with sour cream. I love to top them with caviar and chives, though they’re every bit as delicious when served simply with applesauce.
ingredients
- 5 pounds Russet potatoes
- 2 large sweet onions
- 4 large eggs, slightly beaten
- ½–¾ cup potato starch
- ½ tablespoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- Approximately 8 cups sunflower oil or other neutral oil
- Sour cream, caviar and thinly sliced chives, to serve
- equipment
- Mixing bowls
- Grater
- Cheesecloth or kitchen towel
- Large skillet or pan
- Spoon
- Wire rack
- Spider skimmer
directions
- Peel and grate potatoes, then immediately place them in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain potatoes and re-cover with warm water, repeating the process a total of 3 times. You’ll know you’re done when there are very few bubbles at the top of the bowl.
- Squeeze out excess moisture: working in batches and using a large cheesecloth or kitchen towel, squeeze out all excess moisture from potatoes. Place drained potatoes in a large mixing bowl.
- Grate onions and ring out any excess water. Add onion to the potatoes, along with most of the eggs (I begin by using ¾ of them, reserving the rest), ½ cup of the potato starch, the kosher salt, baking powder and black pepper, then mix well. If the mixture seems too dry, add more egg a little at a time.
- Add enough oil to fill a pan about ½-inch deep, then heat over medium-high. When the oil reaches 375–400°F, carefully drop about 1–2 tablespoons of latke batter into the pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry for 2–3 minutes, or until golden brown on the first side, then carefully flip and brown on the other side for 1–2 minutes more.
- Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of kosher salt. Repeat with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250°F. To serve, arrange mini latkes on a platter and top each with a dollop of sour cream, a little caviar and some thinly sliced chives. Enjoy!
notes
This mini latkes recipe can be fried ahead of time and stored in an airtight container in a refrigerator for a few days. To reheat, place the latkes on a baking sheet and bake in an oven preheated to 350°F for 10–15 minutes, or until heated through and crisp. Add toppings and serve.
Potato latkes can be frozen for up to 3 months. Allow them to cool completely (do not add toppings), then place them on a baking sheet lined with parchment paper. Freeze for 2–3 hours, then transfer to a freezer-safe bag or container.
To reheat from frozen: thaw the latkes overnight in a refrigerator and bake at 350°F for 10–15 minutes.
Be sure to ring out as much excess moisture from the potatoes and onions as possible. This yields thin, light and crispy latkes.
Fry in a light, neutral oil—not olive oil, which has a lower smoke point and can burn more easily. I recommend shallow pan-frying instead of deep frying.
Don’t overcrowd the pan when frying. This will lower the temperature of the oil and can prevent the potato pancakes from cooking evenly.
