Smitten Kitchen’s Potato Latkes
“Everyone makes latkes, fried potato pancakes that are the star of the traditional Ashkenazi Hanukkah celebration, a little differently,” says Smitten Kitchen founder and cookbook author Deb Perelman. “Some are more mashed and thick; some are in smaller bits and very flat. I love them all. But perhaps unsurprisingly, I still think mine are the very best: tangled in a knot, barely tethered with batter, and very crisp.”
To achieve her perfect potato pancake, Deb likes using Russet or Idaho potatoes and coarsely grating them in a food processor. Deb liberally seasons the potatoes with salt and pepper, and she uses potato starch and egg as binders. And when it comes to size, Perelman says, “In my humble opinion, a latke should be one or two bites at most.” This recipe yields about a dozen 2-inch (5-cm) latkes.
Ingredients:
- 1 large Russet or Idaho baking potato (1 lb./500 g), peeled
- 1 small yellow onion (4 oz./125 g), peeled
- 1/4 cup (1 oz./30 g) potato starch or all-purpose flour
- 1 tsp. kosher salt
- A few grinds freshly ground pepper
- 1 large egg
- Peanut or vegetable oil, for frying
Directions:
Prepare the latke batter: In a food processor or on the large holes of a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a lint-free towel and wring out as much liquid as possible. Let stand for 2 minutes, then wring it out again.
Transfer the wrung-out potato and onion shreds to a large bowl. Add the potato starch, salt and pepper and toss to coat the strands. Add the egg and mix until evenly coated.
Fry your latkes: Place an empty fry pan over medium heat and heat for 2 minutes. (Yes, really!) Increase the heat to medium-high and pour 1/4-inch (6 mm) of oil into the pan. Let it heat a full minute before adding your first latke. (This process of heating the pan still dry, then heating the oil ensures a virtually nonstick experience, even in a stainless steel or cast-iron fry pan.)
You can form your latkes in one of two ways: In packed tablespoons or, as I prefer, using a fork to twirl some strands around it, as if it were spaghetti. Transfer the potato mixture to the heated oil and carefully lower in the pan. Repeat with more pancakes, spacing them out. Flatten them slightly if you prefer a thinner latke. Cook the latkes until the undersides are browned, about 1 1/2 minutes, then carefully flip and cook until equally colored on the second side, about 1 minute.
Transfer the latkes to paper towels to blot excess oil. Repeat with the remaining potato mixture. Makes about 12 small pancakes.
To keep latkes warm: Heat an oven to 175°F (80°C) and keep a large baking sheet inside. Cover it with foil for easier cleanup. As you fry the latkes, drain them briefly on the towels and transfer to this tray in the oven.
Do ahead: Latkes are a do-ahead-er’s dream. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them on a baking sheet—no need to defrost them first—at 375°F (190°C) until they’re crisp all over again. If you’re making them with the intention of freezing them for later, cook them for a minute less so the color is a touch lighter. This way when they re-toast in the oven, they won’t get too dark.
Recipe courtesy of Deb Perelman, cookbook author and founder of Smitten Kitchen
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