It’s a good thing these latkes are always greeted by gasps of unadulterated glee—from both kids and grown-ups—because I’ve never found a way to make them that isn’t messy and a little laborious. This method, which uses onion powder instead of the standard shredded onion, comes close, but if you’re serving them at a party, definitely make them ahead of time, then reheat, covered with foil, at 300°F for 20 minutes.
I like setting out some sample combos—latke with smoked salmon and capers, latke with caviar and sour cream—to get people started.
Excerpted from How to Celebrate Everything by Jenny Rosenstrach. Published by Ballantine Books, a division of Penguin Random House. ©2016 Jenny Rosenstrach, photography by Chelsea Cavanaugh.
On-Demand: Listen to our conversation with Jenny Rosenstrach on The Faith Middleton Food Schmooze®.
- 3 large russet potatoes washed and peeled (about 6 cups)
- 1 teaspoon onion powder
- 1 egg lightly beaten
- 4 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons kosher salt
- vegetable oil a lot, or at least enough to maintain about ½ inch in the pan
- Assorted toppings: smoked salmon, sour cream, chopped fresh dill, capers, freshly grated horseradish, chunky applesauce, minced red onion, caviar
- Grate the potatoes in a food processor, using the shredding disk. Add to a colander and rinse with cold water. Press down to remove as much liquid as possible, then transfer the potatoes to a dish towel and wrap, squeezing so every last drop of moisture is extracted. Add to a large mixing bowl with the onion powder, egg, flour, baking powder, and salt. In a large skillet in about ¼ inch of vegetable oil over medium-high heat, fry ¼-cup dollops of the potato mixture, flattening with a spoon, for about 4 minutes a side. Remove to a paper-towel-lined platter, then place in a baking dish, covered with foil, to keep warm.
- Serve with various toppings.
