In this week's New York Times column I write about a selection of marvelous toppings you can serve with your favorite latke recipe at your next Hanukkah party. Just in case you don't have a favorite latke recipe, I thought I'd share mine, from my book In the Kitchen With A Good Appetite.
Don't try to make the potato batter ahead (not even grating the potatoes). It's better to actually fry the latkes ahead and keep them warm in a 200 degree oven than to have the batter sit and turn brown and get watery while it waits.I usually have everything measured out before my guests arrive, then grate, mix and fry all at once. I serve the latkes hot as soon as they are fried and they never last until the next batch. People gobble them up. After all, they are fried.
Happy frying everybody!
Brand New Heirloom Potato Latkes
Time: 30 minutes
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 teaspoons coarse kosher salt or 1 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
Chicken fat, duck fat, or vegetable oil, for frying
1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
2. Working quickly, transfer the mixture to a large bowl. Add the four, eggs, salt, baking powder, and pepper and mix until the flour is absorbed.
3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter.
Makes 16 to 20 latkes
Note: This recipe can be doubled, tripled, etc ad infinitum.
The above photo is courtesy of Andrew Scrivani for The New York Times