Best-Ever Potato Latkes
Serving Size: 5
Niki Russ Federman makes the tastiest, crispiest latkes with both scallions and onion.
- 2.5 Pound baking potatoes, peeled and coarsely shredded on a box grater
- smoked salmon, for serving
- sour cream, for serving
- apple sauce, for serving
- vegetable oil, for frying
- 0.5 tsp baking powder
- 0.5 Tbsp black pepper
- 2 tsp kosher salt
- 3 Tbsp unsalted butter, melted and cooled slightly
- 0.25 cup matzo meal
- 0.5 cup finely chopped scallions
- 2 large eggs, beaten
- 1 medium onion, coarsely shredded on a box grater
- salmon roe, for serving
- 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. ?
Make Ahead: The latkes can be fried early in the day; recrisp on a baking sheet in a 350° oven.?
Recipe Credit: Niki Russ Federman
Image Credit: Christina Holmes