Latkes | Basics with Babish

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories while still providing creaminess.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds a nutty flavor, while cornstarch is a cost-effective thickener.

Peel 4 large russet potatoes.

Grate the potatoes on the large holes of a box grater along with a small onion.

Dump the grated potatoes and onion into a clean kitchen towel and wring out excess water until about half a cup is removed.

Let the potato water sit in a bowl for about 5 minutes to allow the starch to settle at the bottom.

Mix the reserved starch with 3 eggs in an extra large bowl.

Combine the grated potatoes with the egg and starch mixture and about 1 cup of panko breadcrumbs, mixing until just combined.

Form the potato mixture into balls and then flatten them into patties for extra crispy edges.

Heat about half an inch of vegetable oil in a 12-inch skillet to 375 degrees Fahrenheit.

Fry the latkes for about 4 to 5 minutes on each side until deeply golden brown and crisp.

Drain the fried latkes on a wire rack and salt them immediately after they come out of the oil.

Top the latkes with various toppings such as smoked salmon and cream cheese, pastrami and whole-grain mustard, cream cheese with spicy red pepper jelly, or yogurt with pomegranate seeds and habanero.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens