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Best-Ever Potato Latkes Recipe - Niki Russ Federman Food Wine 1

This recipe provides instructions for making potato latkes, or potato pancakes. It calls for shredding potatoes and onions, mixing them with eggs, scallions, matzo meal and seasonings, then frying tablespoon-sized portions in oil until golden brown. The latkes are served with applesauce, sour cream, smoked salmon and salmon roe. The entire process takes 50 minutes from start to finish and yields about 5 servings.

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Aaron Smith
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132 views2 pages

Best-Ever Potato Latkes Recipe - Niki Russ Federman Food Wine 1

This recipe provides instructions for making potato latkes, or potato pancakes. It calls for shredding potatoes and onions, mixing them with eggs, scallions, matzo meal and seasonings, then frying tablespoon-sized portions in oil until golden brown. The latkes are served with applesauce, sour cream, smoked salmon and salmon roe. The entire process takes 50 minutes from start to finish and yields about 5 servings.

Uploaded by

Aaron Smith
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Best-Ever Potato Latkes

Active Time Total Time Yield

N/A 50 MIN Serves : 5

By NIKI RUSS FEDERMAN December 2014

Niki Russ Federman makes the tastiest, crispiest latkes with both scallions and
onion. Slideshow: More Latke Recipes

Ingredients How to Make It

2 1/2 pounds baking potatoes, Step 1 In a colander set over a large bowl, toss
peeled and coarsely shredded on a the potatoes with the onion and squeeze dry. Let the
box grater potatoes and onion drain for 2 to 3 minutes, then
pour off the liquid in the bowl, leaving the starchy
1 medium onion, coarsely shredded
paste at the bottom. Add the potatoes and onion,
on a box grater
along with the eggs, scallions, matzo meal, butter,
2 large eggs, beaten salt, pepper and baking powder; mix well.

1/2 cup finely chopped scallions


Step 2 In a large skillet, heat an 1/8-inch layer of
1/4 cup matzo meal oil until shimmering. Spoon 1/4-cup mounds of the
3 tablespoons unsalted butter, latke batter into the skillet about 2 inches apart and
melted and cooled slightly flatten slightly with a spatula. Fry the latkes over
moderately high heat, turning once, until golden and
2 teaspoons kosher salt
crisp, 5 to 7 minutes. Transfer the latkes to paper
1/2 teaspoon black pepper towels to drain, then transfer to a platter. Repeat to
make the remaining latkes, adding more oil to the
1/2 teaspoon baking powder
skillet as needed. Serve with applesauce, sour
Vegetable oil, for frying cream, smoked salmon and salmon roe.

Applesauce, sour cream, smoked


salmon and salmon roe, for serving
Make Ahead

https://www.foodandwine.com/recipes/best-ever-potato-latkes 12/28/19, 12:15 PM


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The latkes can be fried early in the day; recrisp on a
baking sheet in a 350° oven.


Suggested Pairing

Salty, crispy fried foods like latkes are made even


better when paired with sparkling wine–either
Champagne, like the NV Nicolas Feuillatte Brut
Réserve, or something more affordable, like the NV
Vilarnau Brut Cava from Spain.

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https://www.foodandwine.com/recipes/best-ever-potato-latkes 12/28/19, 12:15 PM


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