A PERFECT CRISPY LATKE

PREP TIME: 20m
ACTIVE TIME: 45m
YIELD: ~24 LATKES

DIFFICULTY - MODERATE

INGREDIENTS

• 2 lb russet potatoes, peeled and scrubbed clean

• ¼ cup all-purpose flour

• ¼ cup rice flour

• 2 teaspoons Diamond Crystal kosher salt

• 1 teaspoon baking powder

• 1 yellow onion, diced

• 2 eggs, whisked

• Neutral oil for frying (canola, corn, or similar)

INSTRUCTIONS

• Using the shredding attachment of a food processor or the large side of a box grater, shred the potatoes.

• Add the shredded potatoes and diced onion to a clean dish towel and this the towel to squeeze out as much liquid as possible, then set the potatoes and onions aside.

  • do this over a bowl or the sink

• Heat the oil in a high-sided skillet, adding at least 2 inches of oil, over medium high heat.

• In a large mixing bowl, whisk together the all-purpose flour, rice flour, salt, and baking powder.

• Add the shredded potatoes and onion to the flour mixture. Toss thoroughly until the potatoes and onions are coated in the flour mixture then add the whisked eggs until everything is combined.

• Set a small colander or strainer over a bowl and transfer the latke mixture into the colander.

  • This helps prevent the mixture from becoming watery as you fry in batches.

• Test the oil with a small amount of latke mixture, you’re looking for an immediate sizzle.

  • Form and fry until golden brown on each side:

    • For thicker latkes: press palm-sized patties and gently slide them into the oil.

    • For thinner latkes: use tongs or a spoon to deposit a loose pile of the late mixture into the oil and then press down with the flat of a spatula to form the pancake.

    • Avoid overcrowding the pan it lowers the oil temperature and slows the frying process.

• Repeat until all of the latke mixture has been used and serve immediately.

  • Keep early batches warm in a 300°F oven while finishing the rest.

Make Ahead

• Cooked latkes can be made up to 2 hours ahead and kept warm in a 300°F oven on a wire rack.

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