Melissa Clark’s Favorite Heirloom Latkes

The scent of frying latkes always takes me back to my Bubbe’s kitchen. The air, thick with the aroma of potatoes and onions sizzling in hot oil, was a comforting embrace. She’d stand over the stove, a symphony of clanking pans and happy chatter surrounding her, expertly flipping each latke to golden perfection. This recipe, reminiscent of those cherished memories, brings a taste of that warmth and tradition to my own home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16-20 latkes
• Dietary Type: Vegetarian

Ingredients

• 2 large russet potatoes, scrubbed and cut lengthwise into quarters (about 1 pound)
• 1 large onion, peeled and cut into quarters (8 ounces)
• 2 large eggs
• ½ cup all-purpose flour
• 2 ½ teaspoons kosher salt
• 1 teaspoon baking powder
• ½ teaspoon freshly ground black pepper
• Chicken fat or duck fat, for frying

Equipment Needed

• Food processor with coarse grating disc
• Clean dishtowel
• Large bowl
• Medium heavy-bottomed pan
• Spatula
• Paper towel-lined plate

Instructions

1. Begin by grating the potatoes and onion. Using a food processor fitted with a coarse grating disc, process the potatoes and onion until coarsely grated.
2. Next, remove excess moisture. Transfer the potato and onion mixture to a clean dishtowel. Squeeze and wring out as much of the liquid as possible. This step is crucial for crispy latkes!
3. Prepare the batter. Working quickly (to prevent the potatoes from browning), transfer the mixture to a large bowl. Add the flour, salt, baking powder, and pepper. Mix everything together until the flour is just absorbed. Be careful not to overmix.
4. Heat the fat. In a medium heavy-bottomed pan, pour in about ¼ inch of chicken fat or duck fat. Heat the oil over medium-high heat until it’s hot. You’ll know it’s ready when a small drop of batter sizzles immediately upon contact.
5. Fry the latkes. Once the oil is hot, use a heaping tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time, depending on the size of your pan. Use a spatula to flatten and shape the drops into discs.
6. Cook until golden brown. When the edges of the latkes are brown and crispy, about 5 minutes, carefully flip them with the spatula.
7. Cook the other side. Cook until the second side is deeply browned, about another 5 minutes.
8. Drain and repeat. Transfer the cooked latkes to a paper towel-lined plate to drain excess fat. Repeat with the remaining batter, adding more fat to the pan as needed to maintain a depth of about ¼ inch.

Expert Tips & Tricks

• Don’t make the potato batter ahead of time! Not even grating the potatoes. The potatoes will oxidize and turn an unappetizing brown color. It’s much better to fry the latkes ahead and keep them warm in a 200°F oven.
• Have everything measured out before your guests arrive. This will allow you to grate, mix, and fry all at once, ensuring the freshest possible flavor.
• Use the right fat. Chicken or duck fat adds a richness and flavor that vegetable oil simply can’t match. If you don’t have access to these, a good quality peanut oil will also work well.
• Don’t overcrowd the pan. Frying too many latkes at once will lower the oil temperature and result in soggy latkes. Work in batches to maintain the heat.
• Squeeze, squeeze, squeeze! Removing as much moisture as possible from the potatoes and onions is the key to achieving crispy latkes. Don’t skip this step!
• Adjust seasoning as needed. Taste a small piece of the fried batter and adjust the salt and pepper as desired.

Serving & Storage Suggestions

Serve these latkes immediately for the best flavor and texture. They are delicious on their own or with traditional toppings like sour cream or applesauce. For a savory twist, try topping them with chutney or a dollop of tzatziki.

To store: Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat: Reheat latkes in a 350°F oven for about 10 minutes, or until heated through. You can also reheat them in a skillet over medium heat, flipping occasionally, until crispy. Avoid microwaving, as this will make them soggy.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	6g	8%
Saturated Fat	1.5g	8%
Cholesterol	40mg	13%
Sodium	350mg	15%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	7%
Sugars	1g	2%
Protein	2g	4%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a bit more to achieve the right consistency.
• Sweet Potato Latkes: Replace half of the russet potatoes with sweet potatoes for a sweeter, more colorful latke.
• Herbed Latkes: Add chopped fresh herbs like chives, parsley, or dill to the batter for a burst of flavor.
• Spiced Latkes: Add a pinch of ground cumin or coriander to the batter for a warm, aromatic twist.
• Vegan Latkes: Substitute the eggs with 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water. Let the mixture sit for 5 minutes to thicken before adding to the batter.

FAQs (Frequently Asked Questions)

Q: Why are my latkes soggy?
A: Soggy latkes are usually caused by too much moisture in the potato mixture or overcrowding the pan. Be sure to squeeze out as much liquid as possible and fry the latkes in batches.

Q: Can I make the batter ahead of time?
A: It is not recommended to make the batter ahead of time, as the potatoes will oxidize and turn brown. It’s best to grate, mix, and fry all at once.

Q: What’s the best oil to use for frying latkes?
A: Chicken fat or duck fat is ideal for adding richness and flavor. If you don’t have access to these, a good quality peanut oil or vegetable oil will also work.

Q: How do I keep the latkes warm while I’m frying the rest?
A: Preheat your oven to 200°F. Place the cooked latkes on a baking sheet lined with paper towels and keep them warm in the oven until ready to serve.

Q: Can I freeze latkes?
A: Yes, you can freeze latkes. Let them cool completely, then arrange them in a single layer on a baking sheet. Freeze for 1-2 hours, or until solid. Then, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. Reheat in a 350°F oven until heated through.

Final Thoughts

These heirloom latkes are more than just a recipe; they’re a celebration of tradition, family, and delicious food. Don’t be intimidated by the frying process – with a few simple steps, you can create golden, crispy latkes that will impress your friends and family. So, gather your ingredients, embrace the warmth of the kitchen, and create your own latke memories! I encourage you to try this recipe and share your feedback. Pair it with a crisp green salad and a refreshing glass of apple cider for a complete and satisfying meal. Enjoy!