Homemade Latkes

Everybody wants french fries, potato chips, and tater tots but is forgetting one of the biggest contenders, latkes. Yes, it's simple but more importantly, latkes are the easiest potato recipe aside from mashed potatoes out there. Let me show you guys how versatile these really are with 3 diverse versions.


SUPPLIES USED:

Vitamix Blender

Box Grater


Serves: 2-4


INGREDIENTS:

Apple Sauce:

  • 4 large apples

  • 1 cup water

  • 1/3 cup granulated sugar

  • 1/2 tsp garam masala


Traditional Latke Base:

  • 3 lbs russet potatoes

  • 1 sweet onion

  • 2 large eggs

  • 1/3 cup fine panko bread crumbs or regular bread crumbs (i usually use panko but in this video, I used regular bread crumbs)

  • 1 Tbsp kosher salt

  • 3 Tbsp shmaltz or duck fat

  • 2 Tbsp neutral-tasting oil


Smoked Salmon Topping:

  • 1 package smoked salmon

  • 1 container creme fraiche

  • 1/2 bunch chives, sliced thin

  • fresh cracked black pepper

  • flakey salt


Spicy Mayo:

  • 1/2 cup mayonnaise

  • 1.5 tsp gochujang

  • 1 heaping tablespoon spicy chili crisp solids

  • 2.5 Tbsp sriracha

  • salt to taste if needed


Kimchi Version:

  • 1 recipe of Traditional Latke Base

  • 3/4 cup drained kimchi, rough chopped

  • small pinch of salt


INSTRUCTIONS:

Apple Sauce Method:

  1. Peel each apple and slice cutting as close to the core as possible.

  2. Cut apples into ½ inch slices and place into a saucepot with sugar, garam masala, toss to coat then add water.

  3. Place over medium-high heat and bring to a boil. Reduce heat to medium, cover, and cook for 15-20 minutes.

  4. Pour into a blender and blend on high speed until smooth. Add to bowl and cool completely before serving.


Spicy Mayo Method:

  1. In a medium bowl, add all ingredients (except sriracha) together and mix until combined.

  2. Add sriracha to taste and mix until thoroughly combined.


Traditional Latke Method:

  1. Peel potatoes, grate and toss into a bowl along with a peeled and grated onion.

  2. Add kosher salt and toast to coat.

  3. Squeeze potatoes to remove liquid and add to a towel. Fold the towel over potatoes tightly and squeeze the remaining liquid into the sink.

  4. Add potatoes to a large bowl with eggs, toss together until combined, and add panko breadcrumbs tossing until combined.

  5. To shape, grab ⅓ cup of potato mixture gently forming and pressing into a puck, ¾ inch thick and 4 ½ inches wide. Repeat with remaining potatoes.

  6. In a deep heavy bottom pan, add chicken fat and oil.

  7. Once the oil is shimmering and ripping hot, add latkes one at a time (don’t let latkes touch).

  8. Fry 2-4 minutes. Flip and repeat.

  9. Place on a wire rack to drain. Season with salt immediately.

  10. Add latke to a plate topped with sour cream and applesauce, or layered with creme fraiche and gravlax topped with sliced chives, fresh cracked black pepper, and flaky salt.


Kimchi Latke Method:

  1. Peel potatoes, grate and toss into a bowl along with a peeled and grated onion.

  2. Add kosher salt and toast to coat.

  3. Squeeze potatoes to remove liquid and add to a towel. Fold the towel over potatoes tightly and squeeze the remaining liquid into the sink.

  4. Add potatoes to a large bowl with eggs and kimchi, toss together until combined, and add panko breadcrumbs tossing until combined.

  5. To shape, grab ⅓ cup of potato mixture gently forming and pressing into a puck, ¾ inch thick and 4 ½ inches wide. Repeat with remaining potatoes.

  6. In a deep heavy bottom pan, add chicken fat and oil.

  7. Once oil is shimmering and ripping hot, add latkes one at a time (don’t let latkes touch).

  8. Fry 2-4 minutes. Flip and repeat.

  9. Place on a wire rack to drain. Season with salt immediately.

  10. Add latke to a plate topped with spicy mayo, sesame seeds, thinly sliced green onions, and a sprinkle of bonito flakes.