Chef notes
I love this recipe because it's simple and everyone in the family can chip in and get involved. Someone can grate the potatoes, another person can form the latkes, and someone else can place them in the pan. It's also undeniably a crowd-pleaser — who doesn't like crispy potatoes?
Technique tips: Don't rinse the potatoes too much. Also, you can add a tablespoon of powdered potato starch to help bind the potato and egg together nicely.
Swap options: You can use Yukon gold or Russet potatoes, and canola oil or extra-virgin olive oil. You can get creative with your toppings, dollops and seasonings: sour cream and/or apple sauce, smoked salmon or prosciutto, etc. You can even jazz up your latkes with Old Bay seasoning.
Special equipment: A nonstick sauté pan and a traditional box grater.
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