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Best-Ever Potato Latkes
5.0 (4053 reviews)
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.
Total Time50
Servings?
4439
Caloriesper servingNutrition Information
4439
Calories
316 g
Fat
325 g
Carbs
92 g
Protein
32 g
Fiber
62 g
Sugar
Ingredients
- 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater
- 1 medium onion, coarsely shredded on a box grater
- 2 large eggs, beaten
- 1/2 cup finely chopped scallions
- 1/4 cup matzo meal
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil, for frying
- Applesauce, sour cream, smoked salmon and salmon roe, for serving
- sour cream
- smoked salmon
- salmon roe
Instructions
- 1Gather the ingredients.
- 2In 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.
- 3Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper, and baking powder; mix well.
- 4In 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.
- 5Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes.
- 6Transfer 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.