Potato Latkes Recipe

Peel and shred

Peel the russet potatoes. Using a box grater or the coarse blade of a food processor, shred the potatoes. Place shredded potatoes in a large bowl of cold water to prevent browning.

Shred onion and combine

Coarsely grate or finely dice the yellow onion and add it to the shredded potatoes in the cold water for about 1 minute to release starch. Reserve.

Drain and squeeze: Drain the potato and onion mixture thoroughly through a fine mesh strainer or colander. Transfer to a clean kitchen towel or several layers of cheesecloth and squeeze aggressively over the sink to remove as much liquid as possible. You should get at least 1/2 to 1 cup of liquid—discard the liquid and transfer the squeezed solids to a large mixing bowl.

Combine eggs and dry: In a small bowl whisk the eggs briefly, then add to the squeezed potatoes and onions. Add the all-purpose flour, baking powder, fine salt, and black pepper.

Mix to bind: Use a spatula or your hands to mix everything until evenly combined. The mixture should hold together when pressed; if it feels too loose add up to 1 additional tablespoon flour.

Heat oil: In a large heavy skillet (cast iron preferred) place the neutral oil and butter (if using) over medium-high heat. Heat until shimmering and a small pinch of batter sizzles immediately, about 350°F if using a thermometer.

Form and fry: Working in batches (do not overcrowd), spoon about 2 heaping tablespoons of the potato mixture per latke into the hot oil and flatten gently with the back of the spoon into 3–3.5-inch rounds. Fry until deep golden brown on the bottom, about 3–4 minutes, then flip and fry the second side 3–4 minutes. Adjust heat as needed so latkes brown without burning.

Drain and season: Remove cooked latkes to a wire rack set over a baking sheet or to a plate lined with paper towels. Immediately sprinkle with the 1/2 tsp kosher salt while still hot. Keep finished latkes warm in a single layer in a 200°F oven while you fry remaining batches.

Plate: Stack latkes on a platter or serve individually. Spoon sour cream and applesauce into small bowls for passing, or place dollops directly on each latke as desired.

Garnish and finish: Sprinkle minced chives over the latkes and serve hot. Latkes are best eaten immediately but can be reheated in a 400°F oven for 6–8 minutes to crisp.