Active Time
Total Time
1 HR
Serves : Makes 20 latkes
© Stephanie Meyer

How to Make It

Step 1    

In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.

Step 2    

Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.

Step 3    

Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt.

Step 4    

In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.

Make Ahead

The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.

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Aggregate Rating value: 5

Review Count: 836

Worst Rating: 0

Best Rating: 5

Author Name: Andria Weil

Review Body: These were a bit time consuming but some of the best latkes I've ever made.  Definitely worth the effort but carve out a decent amount of prep time to get them well made. We had 12 people over and did 1.5x the recipe.  I wish I had doubled it because the latke's were completely devoured by our guessts!  If you don't have a potato ricer you can use the reverse side of the grating blade used in grating the baking potatoes (the smaller side) and it works perfectly.  

Review Rating: 5

Date Published: 2016-12-27