Photo: Thomas J. Story; Styling: Joni Noe
Total Time
1 Hour
Yield
Serves 4 to 6 as a first course (makes about 12 latkes) (serving size: 2 latkes)

Chef Nyesha Arrington serves these crisp-edged, gently spicy latkes for brunch at her Venice Beach restaurant, Leona. They're great with a green salad on the side.

How to Make It

Step 1

Heat oven to 200°. Peel potatoes and shred coarsely in a food processor or on a box grater. Put in a kitchen towel and wring out as much liquid as possible.

Step 2

In a bowl, mix potatoes and remaining latke ingredients with 1/4 cup vegetable oil.

Step 3

Heat 1 1/2 tbsp. remaining oil in a large, heavy nonstick frying pan over medium-high heat. Spoon in scant 1/4 cupfuls of latke batter to form 5 pancakes; flatten to a thickness of 1/2 in. Cook until dry-looking around edges and browned underneath, about 3 minutes. Flip and cook other side until browned, about 2 minutes. Transfer to a baking sheet and keep warm in oven. Cook remaining latkes the same way, adding more oil as needed.

Step 4

For each plate, spoon about 1 tbsp. crème fraîche onto each side and smear toward center. Top with 2 or 3 latkes and some green onions. Sprinkle with espelette pepper and sea salt.

Step 5

*Find smoky, fruity gochugaru (not to be confused with the Korean chile paste called gochujang) at Asian markets and online. Find mild Spanish espelette pepper at specialty shops and online.

Leona, Venice Beach, CA

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