Golden Potato Latkes

Potato and Onion Latkes

Squeezing out excess moisture lets the potatoes brown instead of steam. Returning the settled potato starch to the mixture helps bind the shreds without making the centers heavy.

Ingredients

• 2 lb russet potatoes, peeled
• 1 medium yellow onion, peeled
• 2 large eggs, beaten
• 2 tablespoons cassava flour
• 1 1/2 teaspoons Diamond Crystal kosher salt, plus more for finishing
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup ghee, plus more as needed for shallow-frying

Instructions

1. Heat the oven to 225°F and set a wire rack over a rimmed baking sheet.
2. Coarsely grate the potatoes and onion. Transfer to a clean kitchen towel and squeeze very firmly over a bowl, working in batches, until little liquid comes out. Let the collected liquid stand for 5 minutes.
3. Carefully pour off the liquid, leaving the pale potato starch settled at the bottom of the bowl. Add the squeezed vegetables, eggs, cassava flour, salt, and pepper. Mix thoroughly.
4. Heat a 12-inch cast-iron skillet over medium-high heat. Add enough ghee to form a shallow layer about 1/8 inch deep. When a potato shred sizzles immediately, the fat is ready; it should not smoke.
5. Scoop scant 1/4-cup portions into the skillet and flatten to about 3 1/2 inches wide and 1/4 inch thick. Fry three or four at a time, leaving space between them.
6. Cook for 4–5 minutes on the first side, until the undersides are deeply golden and the edges look crisp. Turn carefully and cook for another 3–4 minutes, until golden on both sides and tender through the center. Adjust the heat if the edges darken before the centers cook.
7. Transfer to the rack, sprinkle lightly with salt, and keep warm in the oven while frying the remaining batches. Stir the batter before each batch, leave behind any pooled liquid, and replenish the ghee as needed. Makes approximately 12 latkes.

Notes

• Fry a small test latke first to check salt and binding. If it falls apart despite thorough squeezing, mix another teaspoon of cassava flour into the batter.
• Keep finished latkes in a single layer; stacking traps steam and softens the crust.

Overall Timing / Workflow

Preparing the holding rack before frying keeps the batch crisp and makes it possible to serve everyone together.

Instructions

1. 0:00 — Heat the oven, set up the rack, and peel and grate the vegetables.
2. 0:10 — Squeeze the vegetables and let the potato starch settle while gathering the remaining ingredients.
3. 0:15 — Mix the batter and heat the skillet.
4. 0:20 — Begin frying in batches, holding finished latkes uncovered on the rack.
5. 0:45–0:50 — Serve immediately after the final batch.

Plating

Minimal handling and an uncrowded platter preserve the crisp edges that make these latkes worth frying fresh.

Instructions

1. Arrange the hot latkes in a single layer or with only their edges overlapping on a warm platter.
2. Serve approximately three per person, with the most deeply browned side facing up.

Leftover Path

A hot oven restores the crust more effectively than a microwave, which steams the potatoes.

Instructions

1. Cool leftover latkes on a rack and refrigerate in a sealed container within 2 hours. Keep for up to 3 days.
2. Reheat in a single layer on a rack over a baking sheet at 400°F for 10–15 minutes, until hot through and crisp.
3. For longer storage, freeze cooled latkes in a single layer, then transfer to a freezer container for up to 2 months. Reheat from frozen at 400°F for 15–20 minutes.