How NYC’s Best Potato Latkes are Made | Made to Order | Bon Appétit

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds flavor and nutrition, while cornstarch is a gluten-free option.

Grate Idaho potatoes using a box grater with the larger hole, ensuring they maintain some texture and are not turned into pulp.

Grate a white Spanish onion, aiming for a 5:1 ratio of potatoes to onion, to avoid overpowering the mixture with onion flavor.

Transfer the grated potato and onion mixture into a bowl lined with cheesecloth or a kitchen towel.

Twist the cheesecloth or towel to squeeze out excess moisture from the potato and onion mixture until it reaches a sticky consistency.

Crack eggs into a separate bowl to avoid shell fragments, then add to the potato mixture.

Sprinkle in about a teaspoon of garlic powder and onion powder to enhance flavor.

Add a mixture of matzah meal and potato starch to the bowl, which will help bind the latkes and create a crispy texture.

Mix the ingredients together by hand, checking the consistency of the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens