Recipe Index

Ingredients

• 1¼ lb. russet potatoes (2–3 medium), scrubbed
• 1 large onion, very thinly sliced
• 1 large egg, beaten to blend
• ¼ cup all-purpose flour
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
• ½ tsp. fresh ground pepper
• 4 Tbsp. melted schmaltz (chicken fat) or vegetable oil, divided
• ¼ cup mixed tender herbs (such as dill, parsley, and/or chives), coarsely chopped
• Sour cream and/or applesauce (for serving; optional)

Method

1. Grate the scrubbed russet potatoes on the large holes of a box grater into a towel-lined bowl, mix in the thinly sliced onion and break apart its rings.
2. Wrap the towel tightly around the mixture and squeeze it hard over the bowl to expel as much liquid as you can, discarding the liquid but keeping the bowl with its film of potato starch.
3. Set the squeezed potato mixture aside in its towel.
4. Whisk the beaten egg, flour, kosher salt and ground pepper in the reserved bowl into a thick slurry, add the potato mixture and toss it with your hands until every strand is coated, then let it sit for 15 minutes.
5. Heat a tablespoon of the melted schmaltz or vegetable oil in a large cast-iron skillet over medium heat, swirl it to coat the pan and add half the potato mixture to the centre.
6. Press that half out into a round about 9 inches across with a border of pan showing, pressing stray edges down with a spatula, lower the heat to medium-low and cook for 6 to 8 minutes until the underside is deep golden brown.
7. Loosen the latke until it slides freely, slide it browned-side down onto a large plate, lay the skillet upside down over the plate and flip both together to return the latke to the pan.
8. Run another tablespoon of fat around the latke so it slips underneath, finish cooking the second side, then repeat the whole frying process with the remaining potato mixture and fat.
9. Top each large latke with the chopped tender herbs and serve them with sour cream or applesauce for spooning over.

Total: 1 hour

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data