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“I love this recipe because it makes the best crispy-on-the-outside-creamy-on-the-inside latkes. Every year, the scent of frying potatoes brings me back to my grandmother’s kitchen at Hanukkah time.” -- Evan Bloom, Wise Sons Co-Founder
Makes 8-10 large latkes
What You Get
1 pinch of Chives
Half dozen eggs
Wise Sons handmade applesauce
Freshly ground black pepper
Vegetable oil, for frying
Preheat your oven to 250 degrees and line a sheet pan with paper towels.
Trim the ends off the onion and peel the skin off. Grate the onion and potatoes (no need to peel the potatoes!) using the large holes on a box grater. Wrap the potato-onion mixture in a dish towel and squeeze over the sink to press out water.
Transfer the mixture to a medium mixing bowl. Add 1/4 cup flour, two lightly-beaten eggs, and a pinch of salt and pepper. Stir to combine.
Fry the latkes: Heat a medium cast iron or heavy-bottomed skillet over medium-high heat and add oil to about a 1⁄4” deep. When the oil is hot (the handle of a wooden spoon should bubble up when inserted), spoon about a quarter cup of the batter into the skillet, lightly spreading into an evenly thick round. Cook latkes in rounds, making sure not overcrowd the pan. Cook until golden brown and crisp, about 4-5 minutes, then carefully flip and cook 4 minutes more.
Transfer to the paper towel-lined pan to drain excess oil and season with another pinch of kosher salt. Eat them hot from the pan, or keep warm in the heated oven while you cook the rest of the latkes. Top with chopped chives and serve with Wise Sons applesauce!
Note: Latkes freeze particularly well and can be reheated at 350°F for about 15 minutes.