Best-Ever Potato Latkes
Niki Russ Federman of Russ & Daughters makes the tastiest, crispiest latkes with both scallions and onion. The shredded potatoes and onion are first drained and then mixed with reserved starchy paste, scallions, matzo meal, eggs, and more to form the batter. That batter is then fried in batches until golden latkes form. After they've drained on paper towels, they're ready to eat. Have applesauce, sour cream, smoked salmon, and salmon roe on hand for serving.
Gallery
Recipe Summary
Ingredients
Directions
Make Ahead
The latkes can be fried early in the day; recrisp on a baking sheet in a 350° oven.
Suggested Pairing
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.