All, Appetizers, Recipes
Ultra Crispy Latkes, Two Ways
Whether you’re celebrating the Jewish Holidays or simply after the most delicious savory pancake out there, our latkes are a pitch-perfect pick.
And don’t fret: you don’t need to hand-squeeze the potatoes to ensure crispness–just use a food processor, and make sure you stir before scooping your portions to fry.
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How to Make It
Ingredients
- 4 medium russet potatoes, about 3 lbs (1.4 kg), scrubbed well
- 1 yellow onion, finely diced
- 3 eggs, beaten
- ⅓ cup all-purpose flour
- 2 tsp kosher salt
- Freshly ground black pepper
- Vegetable oil for frying
Instructions
- Line a large baking sheet with paper towel. Set aside.
- Using a food processor fitted with the grating disc, coarsely grate potatoes. Working in batches, transfer to a clean kitchen towel. Wring out potatoes to get rid of as much liquid as possible. Transfer to a large bowl, then add onion, using a fork to stir until mixture is fully combined. Add eggs, flour, salt, and pepper. Stir well until mixture is fully combined, ensuring each shred of potato is fully coated.
- Heat a large skillet over medium-high heat. Pour in enough oil to come at least ¼-inch up sides of the skillet. When oil is hot, working in batches of 4 latkes at a time, carefully spoon ¼ cup portions of potato-mixture, lightly flattening tops. Cook, until crisp and golden, 3 to 4 minutes per side. Transfer to prepared baking sheet. Repeat with remaining potato-mixture. Serve with Horseradish Sour Cream and Buttered Apples, or with Greek Yogurt, Pickled Cucumbers and Capers (recipes below).
Buttered Apples and Horseradish Sour Cream
Ingredients
- 1 cup full-fat sour cream
- 1 tbsp prepared horseradish
- ¼ tsp kosher salt
- 2 tbsp salted butter
- 2 Honeycrisp apples, finely diced
- 1 tsp fresh strained lemon juice
- Fresh thyme to garnish
Instructions
- Combine sour cream with horseradish and salt in a small bowl. Set aside.
- Melt butter in a large frying pan over medium heat. Once foaming, add apples. Cook, stirring often, just until soft, about 5 to 7 minutes. Remove from heat and stir in lemon juice.
- To serve, top latkes with a spoonful of horseradish sour cream, then apples. Garnish with thyme leaves.
Greek Yogurt, Pickled Cucumbers and Capers
Ingredients
- 4 mini cucumbers, halved lengthwise then thinly sliced into half moons
- ¼tsp kosher salt
- 1 cup water
- ½ cup granulated sugar
- ½ cup white vinegar
- Greek yogurt, freshly ground black pepper and capers for serving
Instructions
- Toss cucumbers with salt in a medium bowl. Let it stand until moisture begins to draw out, about 10 minutes.
- Combine water with sugar in a medium saucepan set over medium heat. Cook, stirring constantly, until sugar has dissolved, 1 minute. Remove from heat and stir in vinegar. Pour over cucumbers. Cover and refrigerate for at least 1 hour, up to overnight.
- To serve, top latkes with Greek Yogurt. Season with pepper. Spoon over pickled cucumbers and capers.
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