Jewish
Classic Potato Pancakes
These latkes emphasize lacy, deeply browned edges and a tender potato center. Coarse and fine shreds are combined for structure, the potato liquid is allowed to settle so its starch can be reclaimed,
16 servings · 25 minutes prep · 35 minutes cook
Ingredients
Latkes
- 2 pounds (900 g) russet potatoes, peeled
- 1 medium yellow onion (about 8 ounces / 225 g), peeled
- 2 large eggs
- 3 tablespoons (25 g) matzo meal
- 1 1/2 teaspoons Diamond Crystal kosher salt (5 g)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 2 cups (480 ml) neutral oil, such as avocado or sunflower, for shallow-frying
To serve
- 3/4 cup (180 g) sour cream
- 3/4 cup (180 g) unsweetened applesauce
- 2 tablespoons finely sliced chives (optional)
Directions
Make the potato mixture
- Set a box grater over a clean kitchen towel. Coarsely grate three-quarters of the potatoes and the onion; finely grate the remaining potatoes. Gather the towel and squeeze very firmly over a bowl until the mixture is as dry as possible.
- Let the squeezed liquid stand for 5 minutes. Pour off the brown liquid, leaving the white potato starch at the bottom. Add the squeezed potato mixture to that starch.
- Beat in the eggs, matzo meal, salt, pepper, and baking powder. Stir well and cook immediately; if liquid collects as the mixture stands, stir it back in before each batch.
Fry and serve
- Heat 1/4 inch (6 mm) oil in a 12-inch (30 cm) heavy skillet to 350°F (175°C). Line a sheet pan with a wire rack.
- For each latke, lower a packed 1/4 cup of mixture into the oil and flatten to about 3 1/2 inches (9 cm) wide. Fry four at a time without crowding until the underside is deep golden and crisp, 3 to 4 minutes. Turn and fry 2 to 3 minutes more.
- Transfer to the rack, season with a pinch of salt, and let the oil return to 350°F (175°C) between batches. Serve promptly with sour cream, applesauce, and chives.
