Photo: Iain Bagwell; Styling: Kevin Crafts
This recipe was inspired by the latkes Jenn Louis makes occasionally at Lincoln Restaurant. For her frying tips, see below.
Yield: Serves 12 (makes 45)
More From Sunset
1 Hour, 30 Minutes
Amount per serving
- Calories: 290
- Calories from fat: 48%
- Protein: 5.1g
- Fat: 16g
- Saturated fat: 2.5g
- Carbohydrate: 34g
- Fiber: 2.4g
- Sodium: 182mg
- Cholesterol: 71mg
- 3 pounds russet potatoes
- 1 medium onion
- 4 large eggs
- 3 tablespoons flour
- 6 tablespoons dried bread crumbs
- About 1 tsp. kosher salt
- 1/4 teaspoon pepper
- About 3 cups olive oil for frying
- 3 cups applesauce
- Crème fraîche, chopped chives, and good salmon roe such as Tsar Nicoulai's gold pearl
- 1. Peel potatoes, rinse, and coarsely shred on a box grater, transferring to a bowl of water as you go. Shred onion into a fine-mesh colander, discarding any uneven chunks. Pour potato mixture on top and drain. Rinse and dry bowl.
- 2. Squeeze handfuls of potatoes and onion to remove liquid, then pile on kitchen towels. Wrap and wring well. Whisk eggs, flour, bread crumbs, 1 tsp. salt, and the pepper in dry bowl. Add potato mixture and toss with hands until evenly coated.
- 3. Preheat oven to 200°. Filling a 1/4-cup measure three-quarters full, scoop potato mixture onto baking sheets. Pour 3/4 in. oil into a large frying pan with sides at least 2 in. high. Insert a deep-fry thermometer and heat oil over medium-high heat to 350°.
- 4. Put a portion of potatoes on a wide metal spatula, press into a 3-in. cake, and push into hot oil with another metal spatula. Shape 3 more latkes, sliding into oil; cook, turning once, until browned at edges but still soft in center, 2 minutes. Adjust heat to keep oil between 300° and 350°.
- 5. Transfer latkes to paper towels, then to a wire rack over a rimmed baking pan. Sprinkle with salt and keep warm in oven. Repeat to make remaining latkes; use a second pan when the first is full. Serve with applesauce, crème fraîche, chives, and roe.
- Make ahead: Hold latkes at room temperature up to 3 hours. Rewarm on rimmed pans in a 300° oven 10 to 15 minutes.
- Note: Nutritional analysis is per serving.
- The Frying Guide
- USE THE RIGHT OIL: For shallow-frying latkes, Jenn Louis likes the flavor and good-for-you factor of olive oil. For deep-frying sufganiyot, she uses neutral-flavored rice bran oil or vegetable oil.
- USE ENOUGH OIL: To cook food evenly, you need about 3/4 in. oil for shallow-frying and 1 in. for deep-frying.
- WATCH THE TEMPERATURE: Between 300° and 350° for latkes and 275° and 350° for doughnuts gives you a crisp crust and tender interior. Too low, and food will suck up oil like a sponge. Too high, and it'll burn.
- GET A GOOD THERMOMETER: Taylor's classic candy/deep-fry analog thermometer ($11; amazon.com) has a sturdy clip.
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