Potato Latkes ‘25
There’s something magical about the moment potatoes, onions, and a hot pan come together — the scent, the sizzle, the promise of crisp edges and tender centers. These potato latkes are the kind of food that brings people into the kitchen before you’re even ready to serve, drawn in by nostalgia and the smell and sound of comfort cooking. This recipe delivers simple ingredients transformed into pure joy. Grab your applesauce, sour cream, or your favorite topping — it’s latke time.
Tools
Knife
Cutting board
Cuisinart or shredder
Measuring spoon
Slotted spoon
Pans or griddles
Large cooking sheet with rack
Ingredients
Makes 30-35 latkes
Oil
10 lbs. Russet potatoes
Onion 4-8 (depends on size)
Garlic ½ -1 head
Eggs 8-12
Latke mix or potato starch (2 boxes/2-4 cups)
4 tablespoons Twice Stolen Spice™️
Directions
Prep Time: 60 minutes Cook Time: 60 minutes
Prep
Prepare your setup. Line a baking pan with paper towels to receive piping-hot latkes for draining.
Grate the potatoes and onions. Use the large julienne or shredding blade on your food processor to grate the potatoes and onions in seconds.
Squeeze the potatoes and onion. The potato and onion mixture needs to be dry to get crispy latkes. A tea towel absorbs the liquid and starch, while cheesecloth lets it pass right through.
Mince the garlic.
Mix all ingredients except oil. Use your hands
Place about 1/4” oil in a large pan or griddle and heat it over medium-high heat.
Cook
Form the latkes with a slotted spoon and hands, and squeeze out any excess liquid.
Carefully place the formed latke in hot oil.
Fry the latkes. Fry until each side is golden brown.
Drain and serve. Remove hot, crisp latkes from the oil and drain on paper towels. Serve or keep warm in the oven.
Notes:
To reheat, add to a dry pan oven or air fryer. No need to add more oil. It absorbs enough during cooking to reheat!
