By Arielle Weg
When I was no older than four years old I made my first potato latkes. My Dad set up a camcorder, helped my older brother and me, dressed in aprons, up onto step stools, and taught us to grate onions and potatoes. I’m not entirely sure if this is an early cooking memory I have or just a home video I’ve seen a dozen times, but what I do know is this: Making latkes has always been my favorite part of the holiday season. I love the first bite of a perfectly cooked latke with a soft and creamy interior and a perfectly crispy crust. I love grabbing the little potato and onion pieces that float away and crisp up in the pan as a chef snack. I love how my clothes, hair, and the house smell like fried potatoes all afternoon while I cook. But mostly, I love throwing a big Hanukkah dinner for my friends to light candles and enjoy latkes with me every year.
I’ve tried a lot of latke recipes over the years and have previously picked bits and pieces from cookbooks and websites to figure out the perfect ingredient mixtures and methods. Some recipes insist on hand-grating while others claim a food processor works just as well. Sometimes a recipe calls for boxed latke mix, flour, baking powder, or breadcrumbs. Others sneak in ingredients like zucchini, sweet potatoes, or carrots. Everyone has an opinion on the best recipe. And while there’s a time and place for those ingredient additions, I’ve found a simple potato and onion mixture gets the job done perfectly, every time, with one special magic trick.
Let’s rewind for a moment. Back in 2020 when I, like many people, was stuck inside, I decided to cook through one of my many cookbooks called Sababa as a personal challenge throughout the year. When the holidays rolled around, I pulled out the latke recipe that was different than any I had seen before. The trick was using the natural potato starch to make the crispiest, crunchiest, most perfect latkes ever–and I’ll never go back to any other recipe.
Here’s how I do it. Once the potatoes and onions are grated, I let them hang out in a big bowl of water for a few minutes while I clean up and get any toppings ready. Then, I’ll pull out handfuls of the grated ingredients, shake the excess water, and give them a big squeeze to release the liquid and drop them into a kitchen towel. When all the potatoes and onions are in the towel, I’ll give the towel another really good squeeze to get the ingredients as dry as possible. Next, I carefully drain the water from the bowl, leaving the very thick potato starch that settled at the bottom. That potato starch, mixed with the dried potatoes and onions, eggs for binding, and a little salt and pepper is all you need to make the best potato latkes. Just fry them up and serve with your favorite toppings. I’m usually a sour cream and chives girl, but I’m definitely excited to try out our smoked salmon dip this year. I hope you give this trick a try and have a happy holiday season!
Bonus tip: Serve leftover latkes the next morning with some wilted greens and a fried egg on top for the perfect holiday breakfast.
Get the recipe: Latkes with Smoked Salmon Dip
Arielle Weg is the digital editor of SavoryOnline and has been writing about food, nutrition, and health for over 7 years. She collects cookbooks and loves nothing more than cooking elaborate meals for her friends or exploring the local restaurant scene.
