Best-Ever Potato Latkes

Best-Ever Potato Latkes

from foodandwine.com
Dinner
50 min
5 servings
4439 kcal / serving

This potato latkes recipe from New York City's Russ & Daughters yields potato cakes that are crispy and satisfying, and which derive an extra touch of flavor from finely chopped scallions and shredded onion.

Ingredients

  • 2 ½ poundsbaking potatoes, peeled and coarsely shredded on a box grater
  • 1 mediumonion, coarsely shredded on a box grater
  • 2 largeeggs, beaten
  • ½ cupfinely chopped scallions
  • ¼ cupmatzo meal
  • 3 tablespoonsunsalted butter, melted and cooled slightly
  • 2 teaspoonskosher salt
  • ½ teaspoonblack pepper
  • ½ teaspoonbaking powder
  • vegetable oil, for frying
  • applesauce, sour cream, smoked salmon and salmon roe, for serving
  • sour cream
  • smoked salmon
  • salmon roe

Directions

  1. 1

    Gather the ingredients.

  2. 2

    In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom.

  3. 3

    Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper, and baking powder; mix well.

  4. 4

    In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula.

  5. 5

    Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes.

  6. 6

    Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon, and salmon roe.