Latke & Eggs Recipe
Two eggs your way, potato latke, applesauce, sour cream
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Ingredients
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Latke
Eggs
To Serve
Method
Latke
Prepare potatoes
Peel the potatoes and grate them on the large holes of a box grater or in a food processor. Place grated potato in a clean kitchen towel or fine mesh sieve and squeeze out as much liquid as possible into a bowl. Let the starch settle in the bowl for 1–2 minutes, then pour off the clear liquid, reserving the starchy sediment.
Mix batter
Transfer the squeezed potatoes to a mixing bowl. Add the grated onion, reserved potato starch (scrape from bowl) and mix. Stir in the flour, 1 egg, 1 tsp salt and 1/2 tsp black pepper until combined. The mixture should hold together when pressed; if too wet, add 1 tsp more flour.
Heat oil
In a large skillet, heat 1/4 inch of vegetable oil (about 1/2 cup) over medium-high heat until shimmering and a small pinch of batter sizzles immediately (about 350°F / 175°C).
Fry latke
Scoop about 1/3 cup of potato mixture per latke and flatten into 3–4 inch patties. Carefully place into hot oil without crowding (3–4 at a time depending on pan). Fry until golden brown and crisp, about 3–4 minutes per side. Adjust heat as needed to avoid burning.
Drain and keep warm
Transfer cooked latkes to a paper towel–lined baking sheet. Keep warm in a 200°F (95°C) oven while frying remaining latkes. Season lightly with a pinch of salt as they come out.
Eggs
Cook eggs
When latkes are nearly finished, heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack the 2 eggs into the pan and cook to your preference: sunny-side up (cover and cook 3–4 minutes until whites set), over-easy (cook 2–3 minutes then flip and cook 20–30 seconds), or scrambled (beat eggs with 1/8 tsp salt and cook, stirring, until soft). Season with 1/4 tsp salt and 1/4 tsp pepper.
To Serve
Place one latke on each plate (or both on one plate) and top with an egg each. Serve with a dollop (about 2 tbsp) of applesauce and a spoonful (about 1 tbsp) of sour cream alongside. Garnish with chopped chives or parsley if using. Serve immediately while latkes are hot and crisp.