These latkes fry up crisp with frizzled, lacy edges. The key, Ginsberg says, is having enough clarified butter in the pan at all times. “If you do not hear sizzling, there’s not enough fat. And don’t flip or touch the latkes until you see a golden color creeping up the sides,” he advises.

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Credit: Hector Manuel Sanchez

Recipe Summary test

30 mins
30 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Rinse grated potatoes in a colander with hot water. (Hot water will act as a blanch to prevent discoloration.) Drain and squeeze the potatoes to remove as much excess liquid as possible.

  • Place potatoes, onion, and eggs in a bowl, and stir to combine. Stir together flour and salt in a small bowl until combined; gradually add to potato mixture, stirring until combined.  

  • Heat Clarified Butter in a large skillet or on an electric griddle over medium-high. Drop 6 to 8 loosely packed 1/4 cupfuls of potato mixture into hot butter; press lightly with a spatula to flatten into 3-inch rounds.

  • Reduce temperature to medium, and cook until golden, 3 to 4 minutes per side. Place on a plate lined with paper towels. Sprinkle with pepper; serve warm.