The Best Latkes (Jewish Potato Pancakes)

Step 1

Place 2 layers of paper towels or cheese cloth in a mixing bowl. Using the widest opening slots on a cheese grater, grate the peeled potatoes onto the cloth resting in the bowl. Once grated, wrap the shredded potato up with the cloth and firmly squeeze the water out of the potatoes so it drains into the bowl. DO NOT DISCARD the drippings. Let rest and settle.

Step 2

Unwrap the squeezed, shredded potato into a second large mixing bowl and grate the onion over it.

Step 3

Go back to the first mixing bowl that the water from the squeezed potato is in. As you tilt the bowl, you'll notice a bottom layer of a thick paste. This is the starch from the potato and is a key ingredient to making your latkes bind! Pour the water off the top to discard and add the potato paste to the mixing bowl with the shredded potatoes and onion.

Step 4

With the exception of the vegetable oil, add the remaining ingredients to the potatoes, onion and potato paste and, with clean hands, mix by hand. This should only take about a minute or so and the mixture should just ever so slightly bind to each other, but not firmly.

Step 5

Add the vegetable oil to a large, deep frying pan. It should be just enough to cover the bottom and about 1/8 - 1/4-inch high. Heat on high or medium-high until it hits about 365° (this will take about 5 minutes). IMPORTANT: DO NOT FRY UNTIL THE OIL IS HEATED. It must be fully heated to properly fry. Once heated (you can use a thermometer to really tell), add in a small blob of the latke mixture. If it bubbles and sizzles, you're ready to go! Make sure the heat is on medium-high now.

Step 6

Using 1/4 cup measuring cup, scoop the latke mixture from the bowl and carefully place in the heated oil, with enough space between each. You should be able to get about 6 latkes in the pan if using a large one. Using the back of the measuring cup or a spoon, flatten the latke so it's about 1/4 - 1/2-inch thick.

Step 7

Let fry for 1 1/2 - 2 minutes on each side until golden brown and crispy. If you want a more well-done latke, flip again until the desired crispiness.

Step 8

Place the crispy latkes on a paper towel-lined plate to sop up any of that additional Maccabee juice (aka oil). Repeat the process with any remaining mixture. When done, you should have about 12 latkes.

Step 9

Serve with applesauce, sour cream or any sauce you desire! (See Jeff's Tips)