This potato latke recipe from The Mile End Cookbook (Clarkson Potter, 2012) is sure to be a breakfast, lunch, or dinner crowd-pleaser. This classic dish can be served with applesauce, creme fraiche, or any topping you like. Crispy, brown and hot off the skillet, nothing could be cozier meal on a freezing cold winter day. Be sure to check out more recipes from the cookbook at the bottom of the post!
Recipe for Potato Latkes
Excerpted from The Mile End Cookbook
Makes 25 to 30 small latkes
2 pounds russet potatoes, peeled and coarsely grated
1 medium onion, grated
1¼ cups matzo meal
¾ cup chopped fresh chives
5 large eggs
1 tablespoon Diamond Crystal kosher salt
¾ teaspoon freshly ground black pepper
Place the grated potatoes in a large bowl or other food-safe container, fill it with water, and then strain. Repeat this rinsing process 2 or 3 times until the water runs clear, then drain the potatoes, squeezing out as much water as possible.
Combine the rinsed potatoes and grated onion in a large bowl and mix them together with your hands. Add the matzo meal and mix together, then add the chives. Finally, add the eggs and massage them into the potato mixture until thoroughly incorporated. Add the salt and pepper and mix it in with your hands.
Heat 2 to 3 tablespoons of oil in a large skillet over medium heat. Working in batches so that the latkes are not crowded in the skillet, take a golf ball–size portion of the potato mixture, flatten it between the palms of your hands, and add it to the skillet. Repeat.
Cook the latkes until they’re crisp and brown around the edges, about 3 minutes; then flip and cook for another 2 to 3 minutes, until crisp and deep golden brown all over and still tender inside. Transfer to a paper towel–lined plate or baking sheet. Repeat with the remaining potato mixture, adding a tablespoon or so of oil between batches.