(Basic Latke Recipe)

By Chef Laura Frankel,  Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and  Jewish Slow Cooker Recipes

I like really crispy latkes that are only slightly creamy inside. I don’t use yolks in my batter as egg yolks make doughs and batters tender. Egg whites hold the ingredients together but don’t make it soft or cakey.

Ingredients:

2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won’t oxidize and turn rust colored)
Neutrally flavored oil for frying (I prefer canola)
1 large Spanish onion, peeled and grated
3 egg whites, beaten with a whisk until frothy
3-6 tablespoons flour
2 teaspoon kosher salt
1 teaspoon fresh cracked pepper

Directions:

Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry.

Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined.

Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Remove to a platter lined with paper towels.

To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot.

Notes:

Variations:

Pumpkin Spice Latke –  To the basic recipe, add;
3 teaspoons cinnamon
1/2  teaspoon nutmeg
Pinch of ground cloves
1 cup pumpkin puree
1/4 additional flour to basic latke recipe.

Kale, Roasted Garlic Latke with Caramelized Onion and Apple-Caramelized Onion Compote – To the basic recipe, add::
1 cup chopped kale
1 cup caramelized onions
3 tablespoons roasted garlic
1/4 cup additional flour

To the compote (Apple-Cranberry Ginger Sauce), add: 1 cup caramelized red onions

Potato, Beet, Celery Root and Parsley Latke- (Borscht Belt Latke) – To the basic recipe, add:

1 cup shredded red beets
1/2 cup shredded celery root
1 cup chopped flat leaf parsley
1/4 cup additional flour

Inside Out Potato and Mushroom Knish Latke  – To the basic recipe add:
2 cups sautéed mushrooms, chopped
1/4  cup chopped flat leaf parsley
2 cloves garlic, minced finely

Extreme Onion Latke – To the basic recipe, add:
1 cup julienned leeks, sautéed
1/2 cup caramelized onions
1/2 cup chopped scallions
1/4 cup shallots
Chives
1/2 cup additional flour

Dragon Breath Latke – To the basic recipe, add:
1/2 cup caramelized red onions
4 cloves garlic, sautéed
2 tablespoons roasted garlic
1/4 cup crushed wasabi peas
1 tablespoon chopped jalapeno

To the compote (Apple-Cranberry Ginger Sauce), add: 1 cup mango chunks and cook over medium-low heat until the mango has softened (about 15 minutes)