Niki Russ Federman of Russ & Daughters in Manhattan NYC, makes the tastiest, crispiest latkes with both green onions and onion. The shredded potatoes and onion are first drained and then mixed with reserved starchy paste, green onions, matzo meal, eggs and more to form the batter. That batter is then fried in batches until golden latkes form.
Traditionally served at Hanukkah, latkes are a treat any time. Serve with sour cream and applesauce or smoked salmon and salmon roe. It’s important to shred the potatoes and onion in a food processor with the shredding disc; you may have to do this in batches if your food processor is not full-size. As the potato liquid stands, the potato starch and water separate, with the starch falling to the bottom of the bowl; the starch goes into the batter to provide extra structure. Add extra oil between batches, if needed, and let it heat before adding batter. This recipe halves quite easily.
3 large (2½ lb/1.25 kg) baking potatoes (russet or Yukon Gold), peeled
1 onion
2 large eggs, lightly beaten
½ cup finely chopped green onions
¼ cup matzo meal
3 tbsp butter, melted and cooled slightly
2 tsp kosher salt
½ tsp black pepper
½ tsp baking powder
Vegetable oil
Set colander over large bowl. Shred potatoes and onion in food processor fitted with shredding disc; place in colander. Toss to combine. Using hands, squeeze mixture dry. Let mixture drain in colander into bowl for 2 to 3 minutes. Set colander aside. Carefully pour off liquid in bowl, keeping starchy paste at bottom of bowl.
To starchy paste, add potato mixture, eggs, green onions, matzo meal, butter, salt, pepper and baking powder; mix well.
In large frying pan, heat ⅛ inch layer of oil over medium-high heat until shimmering. In batches, spoon ¼ cup amounts of batter into pan about 2 inches apart; flatten slightly with spatula. Fry until golden and crisp, turning once, 5 to 7 minutes. Transfer to paper towel-lined baking sheet to drain.
Serve hot with sour cream and applesauce.
Makes about 22 latkes.
TIP: The latkes can be fried early in the day. Reheat them on a baking sheet in a 350F oven, about 10 minutes.
