Equipment: Digital scale (preferred), Food Processor or Grater, Heavy-bottom skillet, Measuring cups and spoons, Medium bowl, Large tea towel, Heavy spoon, Tongs or fork, Spatula

Before You Dive In – Prep: please read!

• Bring eggs to room temperature (preferred)
• Clarify butter, if using
• Scrub or peel potatoes
• Lay out tea towel
• Layer paper towel over cooling racks or serving plate and place in the oven set to “warm”

Step 1: Grate the potatoes using a food processor with grating disc or handheld grater. If using a hand grater, grate directly onto the towel. If using a food processor, transfer grated potato onto tea towel.

Step 2: Twist the towel and wring grated potato over the kitchen sink. Wring as much of the liquid out as possible.

Step 3: In a large mixing bowl, add the grated potato and rest of the ingredients excluding the oil. Mix thoroughly with a heavy spoon. Set aside.

Step 4: Pour about 1/4 inch (.6 cm) of oil in a heavy bottom pan. Heat oil on medium-high for a few minutes, but not to smoking. Place a small drop of batter into oil to test. The drop will sizzle and turn golden brown within seconds when the oil is ready.

Step 5: Stir the batter. Use a fork or tongs to drop about 1 tablespoon of batter into the hot oil and gently press down. Place as many latkes as your pan will hold without crowding. Cook for about 5 minutes or until the underside is golden brown. Flip and cook the other side until done.

Step 6: Transfer to paper towels to drain and keep warm in the oven while you repeat until finished. Add more oil if needed between batches and allow oil time to reheat before starting a new batch. I also stir the batter between batches. Optional: sprinkle latkes with finishing salt while still warm if desired. Serve naked as they are or with your favorite topping.

Latkes are best eaten the same day while warm out of the pan or refrigerated and reheated within 2 days. They can also be frozen for up to a month. Reheat in a 350 F/177 C oven until desired crispness.

Enjoy!