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Leah Koenig’s Classic Potato Latkes

Filed Under:

Holiday, side dish

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There’s nothing like a classic potato latke and, we must admit, we’re partial to Leah’s version from her book The Jewish Cookbook. Simple and delicious, this recipe yields a thin but creamy inside and super crispy outside with lacy edges you can snap (the best part!).

If you’ve been looking for the perfect latke, we say this one’s it. If latkes are new to you, we say this is where you begin. Then, from here, the possibilities are endless.

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How to Make the perfect classic Potato Latkes with Leah Koenig | Didn't I Just Feed You

Potato Latkes


  • Author: Leah Koenig
  • Yield: 6 to 8 1x

Description

There’s nothing like a classic potato latke and we’re partial to Leah Koenig’s version from her book . Simple and delicious, this recipe yields a thin but creamy inside and super crispy outside with lacy edges you can snap (the best part!).


Ingredients

Scale

4lb (1.8 kg) russet potatoes, scrubbed, unpeeled, and patted dry

1 medium onion, peeled

2/3 cup (95 g) all-purpose flour

4 to 5 eggs, lightly beaten

1/2 cup (25 g) finely chopped fresh parsley, optional

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

Vegetable oil (like sunflower), for frying
Sour cream and applesauce, for serving


Instructions

  1. Line two large baking sheets with several layers of paper towels, set aside.
  2. Grate the potatoes and onion on the large holes of a box grater. (Or, cut them into quarters and shred using the shredding blade of a food processor.) Working in batches, wrap the shredded potato and onion in a tea towel or several layers of paper towels and squeeze out as much liquid as possible.
  3. Add the potatoes and onion to a large bowl along with the flour, 4 eggs, parsley, if using, salt, and pepper. Mix until the ingredients are fully incorporated. If the mixture looks dry, mix in the remaining egg.
  4. In a large frying pan, heat 1/4-inch (6mm) of oil over medium-high heat until shimmering but not smoking.
  5. Working in batches of 4 or 5, drop the batter by the 1/4 cup (55 g) into the pan and press gently with a spatula to flatten. Cook, flipping once, until browned on both sides and cooked through, 6 to 8 minutes. Continue frying until all of the potato mixture is used up, adding additional oil to the pan if necessary, and adjust the heat up or down if the latkes are browning too quickly or not quickly enough. 
  6. Transfer the cooked latkes to the paper towels to drain. Serve immediately topped with sour cream, applesauce, or both.

Recipe and image reprinted, with permission, from The Jewish Cookbook, by Leah Koenig (Phaidon, 2019)

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