The Best Potato Latkes

latkes-01-rpLatkes seem so simple, grate some potatoes mix in some egg, fry. And yet, often they turn out limp, undercooked, and down-right blah.

Here’s a method more than recipe that I found quite good. It came from the TV show America’s Test Kitchen. It’s a bit more effort, but the results are worth it.

So do give it a try.


  • 1-2 russet potatoes ( you do want starch), grated
  • 1/3 c of grated onion
  • 1 tsp salt
  • 2 eggs
  • 2 tsp parsley
  • 1/4 tsp pepper


  1. Place the first three items in a bowl and toss until mixed.
  2. Remove to a clean cotton towel and twist to squeeze out the liquid.
  3. DO NOT DISCARD–pour the starchy water into a measuring cup or other cup.
  4. Return the potato mixture to the bowl and cover with Saran wrap and microwave for 1-2 minutes.
  5. Cool by spreading on a baking sheet or simply gently tossing every few minutes until cool.
  6. Take the starchy water and carefully pour off all the water leaving only the white chalky starch at the bottom.
  7. Add your two eggs and whisk with the starch.
  8. Pour into your potatoes along with the parsley and pepper, and mix.
  9. Drop by 1/4 cupfuls into oil heated to 350° for 3 minutes or so and then turn for another three minutes until golden brown and crispy.
  10. Drain on paper toweling and then place on a cookie sheet in a warm oven to keep hot until ready to serve.


NOTES: Traditionally served with sour cream and applesauce. You could use chopped green onion, other herbs if you desire.

SOURCE: America’s Test Kitchen


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