Niki Russ Federman makes the tastiest, crispiest latkes with both scallions and onion.
Slideshow: More Latke Recipes
2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater
1 medium onion, coarsely shredded on a box grater
2 large eggs, beaten
1/2 cup finely chopped scallions
1/4 cup matzo meal
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Vegetable oil, for frying
Applesauce, sour cream, smoked salmon and salmon roe, for serving
How to Make It
In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder; mix well.
In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.
The latkes can be fried early in the day; recrisp on a baking sheet in a 350° oven.
Salty, crispy fried foods like latkes are made even better when paired with sparkling wine–either Champagne, like the NV Nicolas Feuillatte Brut Réserve, or something more affordable, like the NV Vilarnau Brut Cava from Spain.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.