How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Best Latkes?

You need 10 ingredients. The key ingredients include: 3 pounds russet potatoes, 1 medium onion, 4 large eggs, 3 tablespoons flour, and more.

Is Best Latkes suitable as general?

Yes, Best Latkes falls under the General category and is a great choice for this type of meal.

How do I store leftover Best Latkes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Latkes Recipe

Name: Best Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds russet potatoes; 1 medium onion; 4 large eggs; 3 tablespoons flour; 6 tablespoons dried bread crumbs; About 1 tsp. kosher salt; 1/4 teaspoon pepper; About 3 cups olive oil for frying; 3 cups applesauce; Creme fraiche, chopped chives, and good salmon roe such as Tsar Nicoulai's gold pearl

1

Peel potatoes, rinse, and coarsely shred on a box grater, transferring to a bowl of water as you go. Shred onion into a fine-mesh colander, discarding any uneven chunks. Pour potato mixture on top and drain. Rinse and dry bowl.

2

Squeeze handfuls of potatoes and onion to remove liquid, then pile on kitchen towels. Wrap and wring well. Whisk eggs, flour, bread crumbs, 1 tsp. salt, and the pepper in dry bowl. Add potato mixture and toss with hands until evenly coated.

3

Preheat oven to 200u00b0. Filling a 1/4-cup measure three-quarters full, scoop potato mixture onto baking sheets. Pour 3/4 in. oil into a large frying pan with sides at least 2 in. high. Insert a deep-fry thermometer and heat oil over medium-high heat to 350u00b0.

4

Put a portion of potatoes on a wide metal spatula, press into a 3-in. cake, and push into hot oil with another metal spatula. Shape 3 more latkes, sliding into oil; cook, turning once, until browned at edges but still soft in center, 2 minutes. Adjust heat to keep oil between 300u00b0 and 350u00b0.

5

Transfer latkes to paper towels, then to a wire rack over a rimmed baking pan. Sprinkle with salt and keep warm in oven. Repeat to make remaining latkes; use a second pan when the first is full. Serve with applesauce, creme fraiche, chives, and roe.

6

Make ahead: Hold latkes at room temperature up to 3 hours. Rewarm on rimmed pans in a 300u00b0 oven 10 to 15 minutes.

7

Note: Nutritional analysis is per serving.

8

The Frying Guide

9

USE THE RIGHT OIL: For shallow-frying latkes, Jenn Louis likes the flavor and good-for-you factor of olive oil. For deep-frying sufganiyot, she uses neutral-flavored rice bran oil or vegetable oil.

10

USE ENOUGH OIL: To cook food evenly, you need about 3/4 in. oil for shallow-frying and 1 in. for deep-frying.

11

WATCH THE TEMPERATURE: Between 300u00b0 and 350u00b0 for latkes and 275u00b0 and 350u00b0 for doughnuts gives you a crisp crust and tender interior. Too low, and food will suck up oil like a sponge. Too high, and it'll burn.

12

GET A GOOD THERMOMETER: Taylor's classic candy/deep-fry analog thermometer ($11; amazon.com) has a sturdy clip.

Best Latkes

How did you like this recipe?

Frequently Asked Questions