How To Make Latkes Like A Jewish Deli (83 Year Old Recipe)

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is often cheaper.

Grind the potatoes using a meat grinder or food processor until shredded.

Grind the onions using the same method until pureed.

Drain the liquid from the shredded potatoes by squeezing them in a cheesecloth.

Repeat the draining process for the onions to remove excess moisture.

In a bowl, combine the drained potatoes, onions, eggs, all-purpose flour, potato starch, black pepper, and kosher salt.

Mix until the flour is incorporated and the eggs are evenly distributed.

Shape the mixture into loose balls using a cup measuring spoon for consistency.

Squeeze out any additional moisture from the shaped balls before flattening them into patties.

Heat a 12-inch cast iron skillet with enough canola oil to cover halfway up the latkes.

Fry the latkes in the hot oil until they are crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens