Extra-Crispy Lace-Edged Potato Latkes Step-by-step instructions

Before you start

Before beginning, ensure that you have your workspace organized and all ingredients measured. Peel and grate the potatoes and onions using the large holes of your box grater.

Have a clean linen towel ready for wringing out the moisture, as this is the most important step in the preparation. Set up your heavy-bottomed skillet on the stove and have a wire cooling rack positioned over a baking sheet to catch any excess oil after frying.

Instructions

Moisture Extraction

1. 1Prepare the Potatoes and Onions
   Using the large holes of a box grater, grate the peeled Russet potatoes and the yellow onion into a large bowl. Transfer the mixture to a clean linen towel and wring it out vigorously over the sink to remove as much moisture as possible. This moisture removal is critical for achieving a crispy texture.
   Look for The mixture should feel very dry and significantly reduced in volume after wringing.
   Tip Do not skip the wringing process, as excess water prevents the latkes from crisping properly.

The potato and onion mixture should be significantly reduced in volume and feel very dry to the touch. It is essential that you squeeze out every possible drop of liquid, as this is the foundation for a successful, crispy latke. If you detect any excess moisture remaining, continue wringing the towel until the mixture is as dry as possible before moving to the mixing phase.

Binding the Mixture

2. 2Mix the Latke Batter
   Place the squeezed potato and onion mixture back into a bowl. Add the beaten eggs, kosher salt, and the settled potato starch collected from the bottom of the bowl where the potatoes were initially grated. Stir the ingredients together until they are thoroughly combined and the starch is well distributed throughout the mixture to ensure proper binding.
   Look for The mixture should hold together when pressed, with the starch acting as the necessary binder.
   Tip Work quickly once the salt is added to prevent the potatoes from releasing more water.

The batter should be well-incorporated, with the eggs and starch fully coating the potato strands. The mixture should feel tacky and hold its shape when squeezed into a small patty. Ensure the salt is evenly distributed, as this helps season the potatoes and aids in drawing out any final bits of moisture before they hit the hot oil.

Precision Frying

3. 3Fry the Latkes
   Heat 6 mm of schmaltz or neutral oil in a heavy-bottomed skillet to 365°F (185°C). Carefully drop portions of the potato mixture into the hot oil, flattening them into thin, jagged pancakes. Fry for 4 minutes per side until the edges turn into a deep mahogany lace. Remove the latkes and drain on a wire rack, seasoning immediately with salt to taste. Serve hot with sour cream and chives.
   Look for The edges should look like delicate, dark mahogany lace and sound crispy when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Ensure the oil returns to 365°F (185°C) between batches to maintain the ideal frying temperature.

The latkes should sizzle vigorously the moment they touch the oil. They should emerge from the pan with a distinct mahogany color and a lacy, jagged appearance.

The final product must be crisp, golden, and hold its structure when lifted. Ensure they are placed on a wire rack immediately to allow air circulation, which prevents the bottoms from becoming soft while they drain.

Common mistakes

A common mistake is failing to remove enough moisture, which results in soggy, limp pancakes instead of crispy ones. Another error is overcrowding the pan, which causes the oil temperature to plummet and prevents the lace-like edges from forming properly.

Additionally, cooking at too low a temperature will lead to greasy latkes, while too high a temperature will burn the exterior before the interior is cooked through, so monitor the heat carefully.

How to tell it’s done

The latkes are done when the edges have turned a deep, mahogany brown and the entire pancake looks like intricate, delicate lace. The exterior should be completely rigid and produce a distinct, loud crunch when snapped or tapped.

Because the eggs are used as a binder, the interior should be cooked through and set, reaching an internal temperature of 160°F (71°C) during the frying process, ensuring safety and a pleasant texture.

• Egg dishes: 160°F (71°C) in the thickest part