Equipment
Ingredients
Vegetables
- 800 g russet potatoes, peeled
- 150 g yellow onion, peeled
- 2 garlic, minced
- 10 g fresh chives, finely chopped
Binders and Seasoning
- 2 eggs, lightly beaten
- 30 g matzo meal
- 10 g kosher salt
- 2 g black pepper, freshly cracked
Frying
- 250 ml neutral cooking oil
Nutrition (per serving)
Method
Using the large holes of a box grater, grate the potatoes and the yellow onion into a large mixing bowl.
Transfer the grated potato and onion mixture into a clean kitchen towel. Twist the towel tightly and squeeze out as much liquid as possible into a separate bowl. Let the liquid sit for 5 minutes to allow the white potato starch to settle at the bottom.
Carefully pour off the watery liquid from the bowl, reserving the thick white starch at the bottom. Return the squeezed potato and onion mixture to the bowl with the reserved starch.
Add the lightly beaten eggs, matzo meal, minced garlic, kosher salt, black pepper, and fresh chives to the potato mixture. Mix thoroughly until all ingredients are evenly distributed.
Pour the neutral cooking oil into a large skillet to a depth of about 5 millimeters. Heat over medium-high heat until the oil reaches 180C/350F, or until a single strand of grated potato sizzles immediately upon contact.
Drop loosely packed spoonfuls of the potato mixture into the hot oil, flattening them slightly with a spatula to form pancakes about 8 centimeters wide. Do not overcrowd the pan. Fry until the bottoms are deep golden brown and crispy, about 3 to 4 minutes.
Carefully flip the latkes and fry the second side until deeply golden brown, an additional 3 minutes.
Transfer the fried latkes to a wire cooling rack set over a baking sheet. Season immediately with a light sprinkle of additional salt if desired. Repeat with the remaining batter.
Chef's Notes
- Reserving the natural potato starch from the squeezed liquid is the traditional secret to the best binding and texture, allowing you to use less flour or matzo meal.
- Do not let the raw mixture sit for too long, or the potatoes will oxidize and turn grey. If you must prep ahead, keep the raw grated potatoes submerged in cold water, then drain and squeeze just before mixing and frying.
- Keep fried latkes warm and crispy while cooking subsequent batches by placing them on a wire rack in a 100C/200F oven.
- Grating the onion into the same bowl as the potatoes helps prevent the potatoes from oxidizing too quickly, as the acidic onion juice protects their color.
Storage
Refrigerator: 3 days — Store in an airtight container between layers of paper towels.
Freezer: 3 months — Freeze flat on a baking sheet before transferring to a freezer bag.
Reheating: Reheat in a 200C/400F oven for 8-10 minutes on a wire rack until crispy. Do not microwave.
