This traditional, crispy potato latkes recipe involves us from New York Metropolis’s beloved appetizing retailer, Zabar’s. Don’t overmix your batter and keep in mind: The thinner the latke, the crisper the fry. Modify the thickness of your potato pancakes to your individual choice by utilizing the again of a fork to press them down immediately into the recent oil.
This latkes recipe is customized from the brand new guide Zabar’s: A Family Story, with Recipes, by Lori Zabar, printed by Shocken. Textual content © 2022 Lori Zabar.
Featured in: “This 88-Year-Old Delicatessen Is Still Where Jewish New Yorkers Get Their Latkes.”
Zabar’s Latkes
Hand-grated and shallow-fried to perfection.
Yield: makes 18 Latkes
Time:
35 minutes
Components
- 2 medium yellow onions, peeled and minimize into quarters (about 10 oz.)
- 4 medium Idaho potatoes, peeled and minimize into eighths (about TK lb.)
- 3 giant eggs, frivolously overwhelmed
- 1 tbsp. kosher salt
- 1½ tsp. freshly floor black pepper
- ¼–½ cups all-purpose flour, divided
- Vegetable oil, for frying
- Applesauce or bitter cream for serving
Directions
-
Utilizing a field grater or meals processor fitted with the wonderful grater blade, grate the onions; switch to a colander set over the sink to empty and discard the liquid, then switch to
a big bowl. Repeat with the potatoes, then drain them as effectively, urgent to extract as a lot liquid as potential. Add the drained potatoes to the bowl together with the onions, then stir within the eggs, salt, and black pepper till completely mixed. - Combine in ¼ cup of the flour, then slowly add extra flour a tablespoon at a time till the combination has the consistency of thick oatmeal (chances are you’ll not want all of it).
- To a deep, heavy-bottomed skillet, add oil to a depth of 1 inch. Prepare dinner over medium-high warmth till the oil is sizzling and shimmering (about 325° on a deep-fry thermometer). Line a big rimmed baking sheet with paper towels and set it by the range.
- When the oil is sizzling, drop in a scant ¼ cup of the combination. Press down barely with the again of a fork to kind a good latke, about ¾ inch thick. Prepare dinner till the underside and edges of the latke flip a deep golden brown, 2–3 minutes. Utilizing a fork, steel spatula, or steel slotted spoon, flip the latke and proceed cooking till evenly browned, 2–3 minutes extra. Switch to the lined baking sheet when you proceed cooking the remainder of the latkes. Serve sizzling or heat, with applesauce or bitter cream on the facet.
