Haven's Kitchen Latkes

Alison Cayne

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  • Ingredients

    • Makes 12-15 latkes

      • 6 potatoes (baking potatoes with brown skin my favorite)
      • 2 eggs
      • 1/2 teaspoon salt
      • 1/2 cup olive oil
      • Plus! dill, apple sauce, creme fraiche, caviar


  • The Prep

      • Wash potatoes, keep skin on if you want.
      • Cut lengthwise into six wedges.
      • Push potatoes through food processor tube using shredding blade in batches until all potatoes are finished
      • Drain the shredded potatoes in a colander lined with a kitchen towel.
      • Wrap the towel around potatoes and squeeze as much liquid as possible out of them through the cloth.
      • Transfer the shredded, drained potatoes to a mixing bowl.
      • Mix in egg and salt until incorporated
      • Heat 1/4 cup of oil in a 12-inch pan over medium-high heat until glistening
      • Form a patty of the potato mixture, using your hand to flatten the latke against the side of the bowl.
      • Working in batches of 4 at a time, lay each latke into the oil.
      • Keep an eye on the heat and adjust it as necessary, you want the bottom sides browned and crisp but not too dark (about 4 minutes).
      • Flip the latkes and cook until evenly browned and crispy.
      • Using a spatula, place latkes on paper towel to drain and sprinkle with a little salt.
      • Add more oil to pan as needed to make your next batch.