Some foods are so delicious they should be enjoyed year-round. This past Hanukkah a good friend told me about her method for making latkes. It’s actually a Martha Stewart recipe but in my heart it will always be Olga’s. The secret to a crisp on the outside, soft-pillowy on the inside latke is adding the potato’s natural starch back to them. Olga likes to hand-grate her potatoes, and while I agree for small batches, I can’t imagine not using the food processor if company is coming.
So how exactly do you add the starch back you’re wondering, right? Easy. Let the grated potatoes sit in icy cold water for a few minutes to crisp them up. Scoop the potatoes and pat dry in a cloth towel. Let the water sit for 10 minutes, and when you look back, you’ll see the starch has settled to the bottom of the bowl. Carefully pour off the water, and you’re left with the starchy goodness that will yield the crispiest latke ever. I’ve been hooked on this recipe so much, I decided to serve them with burgers for dinner last week. My daughter was a bit skeptical, but once I swapped in ketchup for the traditional apple sauce, she was sold too.
Adapted from Martha Stewart
Makes about 18
2 large russet potatoes, peeled
1 small white onion, finely grated
1 large egg, lightly beaten
3 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying