Potato Latkes Recipe

Prepare potatoes and onion

Using a box grater or food processor fitted with a coarse shredding disc, grate the peeled potatoes. Immediately transfer shredded potatoes to a large bowl of cold water and swish to remove excess starch. Grate the onion and set aside.

Drain and dry

Drain the potatoes in a colander. Using clean kitchen towels or cheesecloth, squeeze out as much liquid as possible from the shredded potatoes — you should remove several tablespoons of water. Transfer dried potato shreds to a large mixing bowl and add the grated onion.

Make latke batter

Add the eggs, flour, kosher salt, and black pepper to the potato-onion mixture. Mix until evenly combined — the batter should hold together when pressed; adjust with up to 1–2 tablespoons additional flour if too loose.

Heat oil

In a large heavy skillet (cast iron preferred), pour enough vegetable oil to reach about 1/8–1/4 inch depth and heat over medium-high until shimmering and a small pinch of batter sizzles immediately (about 350°F/175°C). Maintain steady medium-high heat — oil should be hot enough to crisp but not smoke.

Fry latkes

Working in batches, spoon about 1/4 cup of batter per latke into the hot oil and flatten gently with a spatula to a 3–3.5-inch round. Fry until golden brown and crisp on the bottom, 3–4 minutes, then carefully flip and cook the other side 3–4 minutes more. Adjust heat as needed to avoid burning; reduce slightly if browning too quickly.

Drain and keep warm

Transfer cooked latkes to a wire rack set over a baking sheet or to paper towels to drain. Keep in a low oven (200°F/95°C) on the wire rack to stay warm and crisp while frying remaining batches.

Combine the chopped dried apricots, diced apple, water, sugar, lemon juice, cinnamon, and pinch of salt in a small saucepan. Bring to a low boil over medium heat, then reduce to a simmer and cook, stirring occasionally, until the apricots are soft and the apple is tender, about 10–12 minutes.

Remove from heat and let cool slightly. For a chunkier sauce, mash lightly with a fork. For a smoother sauce, pulse briefly in a blender or use an immersion blender until desired consistency is reached. Taste and adjust sweetness or lemon as needed. Keep warm or refrigerate until ready to serve.

In a small bowl, stir together the sour cream, finely chopped chives, lemon zest, salt, and black pepper until well combined. Refrigerate at least 10 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

To serve, arrange warm latkes on a platter. Spoon a tablespoon or two of apricot-apple sauce onto each latke and add a dollop (about 1 tablespoon) of chive sour cream. Garnish with additional chopped chives and a light sprinkle of flaky sea salt if desired. Serve immediately while latkes are hot and crisp.