Best Latkes
Photo: Iain Bagwell; Styling: Kevin Crafts
This recipe was inspired by the latkes Jenn Louis makes occasionally at Lincoln Restaurant. For her frying tips, see below.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Preheat oven to 200°. 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 350°.
Step 4
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 300° and 350°.
Step 5
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, crème fraîche, chives, and roe.
Step 6
6
Make ahead: Hold latkes at room temperature up to 3 hours. Rewarm on rimmed pans in a 300° oven 10 to 15 minutes.
Step 7
7
Note: Nutritional analysis is per serving.
Step 8
8
The Frying Guide
Step 9
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.
Step 10
10
USE ENOUGH OIL: To cook food evenly, you need about 3/4 in. oil for shallow-frying and 1 in. for deep-frying.
Step 11
11
WATCH THE TEMPERATURE: Between 300° and 350° for latkes and 275° and 350° 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.
Step 12
12
GET A GOOD THERMOMETER: Taylor's classic candy/deep-fry analog thermometer ($11; amazon.com) has a sturdy clip.
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
Crème fraîche, chopped chives, and good salmon roe such as Tsar Nicoulai's gold pearl
Directions
Step 1
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.
Step 2
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.
Step 3
3
Preheat oven to 200°. 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 350°.
Step 4
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 300° and 350°.
Step 5
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, crème fraîche, chives, and roe.
Step 6
6
Make ahead: Hold latkes at room temperature up to 3 hours. Rewarm on rimmed pans in a 300° oven 10 to 15 minutes.
Step 7
7
Note: Nutritional analysis is per serving.
Step 8
8
The Frying Guide
Step 9
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.
Step 10
10
USE ENOUGH OIL: To cook food evenly, you need about 3/4 in. oil for shallow-frying and 1 in. for deep-frying.
Step 11
11
WATCH THE TEMPERATURE: Between 300° and 350° for latkes and 275° and 350° 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.
Step 12
12
GET A GOOD THERMOMETER: Taylor's classic candy/deep-fry analog thermometer ($11; amazon.com) has a sturdy clip.
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