Perfect Latkes, Two Surprising Ingredients
For truly crisp latkes, each with a tender, creamy center, we incorporated two unusual ingredients: sparkling apple cider for tang and sweetness, and the potato's own rendered starch. Sound complicated? It couldn't be easier (or tastier).
Apple cider latke recipe
- 4 large russet potatoes, peeled
- 1 small white onion, finely grated
- 2 large eggs, lightly beaten
- 1/4 cup sparkling apple cider
- 2 tablespoons all-purpose flour
- 1 tablespoon potato starch
- 1 tablespoon coarse salt
- Freshly ground black pepper
- Canola oil, for frying
- Apple sauce, smoked salmon, caviar and sour cream for garnish
- Preheat oven to 200 degrees F. Using the largest grating holes on a hand-held cheese grater, grate potatoes into a large bowl of ice water. Using a slotted spoon, transfer potatoes, reserving liquid, to a clean kitchen towel; gently squeeze potatoes until almost dry.
- Let reserved liquid stand 10 minutes, or until starch sinks to the bottom. Carefully pour liquid from the bowl, reserving potato starch; discard water. Transfer potatoes to the bowl with reserved potato starch. Add onions. Stir in eggs, cider, flour, salt and pepper.
- Place a cooling rack over a sheet pan; set aside. In a heavy nonstick skillet, heat 1/2-inch of oil over medium-high heat to 365 degrees F. Working in batches, spoon 1/4 cup of potato mixture into skillet (about four to five per skillet), without crowding pan. Cook two minutes each side, or until golden brown.
- Transfer latkes to cooling rack; sprinkle with salt to taste, and if desired, serve with apple sauce, smoked salmon, caviar or sour cream.
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