Crispy Potato Latkes with a Topping Bar
These Crispy Potato Latkes with a Topping Bar are truly the perfect way to usher in Hanukkah! Or if you're potato obsessed like me, make them anytime during the year!
Servings: 8 people
Ingredients
- 1 yellow onion
- 3 ½ lbs Yukon Gold potatoes, peeled
- 1/4 cup chives, chopped
- 2 tablespoons all purpose flour
- 2 eggs, beaten
- Kosher salt and freshly cracked black pepper
- Vegetable oil
- Butter
Assorted Toppings
- Smoked Salmon + Creme Fraiche + Caviar
- Cream Cheese + This Is Everything Seasoning
- Sliced Cucumber + Fresh Dill + Labneh
- Sour Cream + Crispy Bacon or Turkey Bacon + Chives
- Sautéed apples with dried cranberries
Instructions
- Using a box grater or food processor fitted with grating disc, grate the onion and place in mesh strainer to remove moisture. Grate the potatoes and add to the strainer. Push out any excess moisture and set aside.
- In large mixing bowl, lightly beat eggs, then whisk in flour. Add the potatoes and onions to egg/flour mixture. Season with salt and freshly cracked black pepper. Gently mix until just combined.
- Heat a heavy-bottomed, 12-inch cast iron skillet over medium high heat. Add 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 1/4-cup portions of potato mixture into pan and flatten with spatula to form 3-inch potato pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp on the other side, an additional 4 to 5 minutes. Transfer to a paper towel lined plate to drain and excess oil and season immediately with salt and pepper. Keep warm on baking sheets in oven while cooking the remaining pancakes. Using paper towels, carefully wipe out pan and add 1 tablespoon oil and 1 tablespoon butter and repeat the process until all your potato mixture is fried. Serve with assorted toppings