Potato Latkes

According to pastry chef/partner Caroline Schiff (of Gage and Tollner restaurant in Brooklyn), “it’s not Chanukah until the latkes hit the oil!” She graciously shared her tried and true recipe for this beloved classic with us – it’s based on her great Grandmother’s technique featuring crispy wisps of potatoes on the outside, yet still tender on the inside.

3 large russet potatoes, washed but unpeeled

1 medium yellow onion

1 large egg

1 tablespoon white vinegar

1/4 teaspoon kosher salt, plus more to finish

2 tablespoons all purpose flour, plus additional if needed

Neutral oil, such as canola, vegetable or avocado

Grate the potatoes and onion on a box grater and into a mixing bowl lined with a clean dish towel. Wring out the grated potatoes in the dish towel to remove as much water as possible. Keep wringing and squeezing the potatoes until the mixture feels dry and no more liquid can be squeezed out.

Transfer potatoes to a large mixing bowl. Add the egg, vinegar, salt and flour, and stir to combine well. The mixture should still be pretty dry and should not feel mushy.

Heat about 1/2-inch oil in an enameled cast iron Skillet or large Dutch Oven (9 inches round or larger) set over medium-high heat. When the oil begins to shimmer, carefully drop a lightly packed 1/4 cup scoop of the potato mixture into the oil, flattening it out with the back of a spatula. It should gently sizzle. If the mixture isn’t holding together with this first latke, add a little more flour to the remaining mixture. Continue adding scoops of the latke mixture to the hot oil a few at a time to prevent crowding, and fry until the edges begin to brown and crisp. Carefully flip the latkes and cook until the other side is deep golden brown, about 3-4 minutes on each side.

As the latkes finish frying, transfer to a cooling rack set over a sheet pan to drain, and sprinkle with a little kosher salt. Continue frying in batches until all of the latke mixture is fried.

Serve right away, or reheat in a single layer on a baking sheet at 325 degrees F for about 10 minutes. Serve plain or garnish with desired toppings, such as chopped chives, sour cream, apple sauce, pickled beets, etc.