Watch the video above for cookbook author Amy Rosen’s tips and tricks for making the ultimate latkes—and then follow the recipe below! And, take note of her pro tip if you’re planning to make your latkes ahead of time and freeze them: make them to completion and then pop them into the freezer, rather than making just the batter to cook later. The reason for this? The potatoes will oxidize.
INGREDIENTS
- 8 russet potatoes scrubbed clean
- 2 finely chopped onions
- 3 beaten eggs
- 1/3 cup flour or matzo meal
- to taste salt
- to taste pepper
- for frying vegetable oil
- homemade applesauce
Homemade Applesauce
METHOD
- Using a food processor or box grater, grate the potatoes (no need to peel them). Transfer the potatoes to a clean tea towel or cheesecloth and squeeze out the potato liquid, getting the shreds as dry as possible.
- Place the potatoes in a very large bowl and mix together with the chopped onions, eggs, flour, salt and pepper. The acid in the onions will stop the potatoes from browning.
- In a large cast-iron skillet (or other heavy-bottomed skillet), heat ½ inch of oil over medium heat. Add heaping tablespoons of latke mixture, frying four or five at a time, for about 3 minutes on each side, or until golden brown. Smoosh them down with the spatula a bit and add more oil as needed.
- When the latkes are cooked, transfer them to a plate lined with paper towel to drain. You can serve these immediately or cook them ahead and reheat in the oven when guests arrive. Serve with applesauce, sour cream or Greek yogurt.
Note: If you garnish with sour cream or yogurt, this recipe will become dairy. - Homemade Applesauce: In a medium pot, bring the apples, lemon juice, sugar, cinnamon, salt and water to a boil. Lower heat to a simmer, stirring often, until the apples are cooked and start falling apart, about 15 minutes. Blitz in the pot with an immersion blender until the desired consistency is achieved. Serve with latkes.