Serious Eats: Recipes

Old Fashioned Latkes

[Photographs: Max Falkowitz and Sam Soboliewski]

Great latkes take some time and preparation, but with the right technique and tools are easy to master. If you need to store them for later service, let them drain, then stash them in a 200°F oven with the door slightly ajar for no more than two hours.

These ingredient amounts aren't law; depending on the moisture content of your potatoes, you may need more or less binder, or a different balance of eggs and matzo meal. What's important is that the latke patties don't fall apart in your hands, or they certainly will in the pan. But don't use any more binder than you need, or the latkes' interiors will be gummy.

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