Melissa Clark's Favorite Holiday Latkes and French Toast | NYT Cooking

matzo meal

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and lower in carbs.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more economical.

applesauce

🥗Healthier: fresh apple slices

💰Cheaper: canned apples

Fresh apple slices offer a crunchy alternative.

Start with high starch potatoes, about 1 pound, and one onion.

Peel the potatoes if desired, then grate them coarsely along with the onion using a food processor.

Use a produce bag to squeeze out excess moisture from the grated potatoes and onion.

Mix the grated potato and onion with 1 egg, a little baking powder, and flour (or matzo meal).

Heat vegetable oil in a skillet until shimmering.

Scoop the potato mixture and flatten it into a pancake shape, ensuring it's big enough to hold toppings but not too big to eat with one hand.

Fry the latkes in the hot oil, smushing them down to cook evenly, until golden brown on both sides.

Transfer the latkes to a towel-lined tray and sprinkle with fine sea salt immediately after frying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens