Yield: Yields 8 latkes
Servings: 4 as a side dish
The potato mixture for these ultra-crispy latkes looks loose, but it stays together and forms a golden crust when it hits the hot oil. This recipe can easily be multiplied for a crowd.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Really great! Don't make them too big because the centre doesn't quite cook enough when the outside is well browned. Used an old t-towel in place of cheesecloth. Also added a heaping tablespoon of flour as there didn't seem to be much gluten from the 1 large potato we used. Added an extra quarter cup,of chopped onion just because... fab!
I love latkes and this is the best recipe yet. The trick with the starch makes it perfect.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?