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Franklin Becker

Potato latkes
S39E8 Indian · 2025
Where to find them
● @chefbeckernyc

The Indian episode that produced potato latkes. The second one in this book, if you are counting. Beat Bobby Flay is a show that does not always observe the boundary between cuisines and the dishes that get assigned to them.

Franklin Becker runs Point Seven and Bento by Point Seven in New York — a chef with thirty years in the city's fine dining grid. Latkes are deceptively unforgiving: the potato has to be grated, drained, salted, drained again, and bound just enough that the latke holds in the fryer without going dense. The shred has to stay shaggy. The exterior has to crisp.

Becker's stayed shaggy and crisped. Bobby's, per the broadcast, did neither in the right proportions.

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Potato latkes

25 min Prep
30 min Cook
4 Serves
Ingredients
  • 2 lbs Yukon Gold potatoes, peeled and grated on box grater
  • 1 small yellow onion, finely grated
  • 3 tbsp all-purpose flour
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp ginger-garlic paste
  • 3 cups neutral oil for frying
  • 1/2 cup Greek yogurt mixed with 1 tbsp lime juice and pinch of salt, for serving
Instructions
  1. Place grated potatoes and onion in a clean kitchen towel. Squeeze firmly over sink to remove excess moisture—this is critical for crispy latkes. Transfer to a large bowl.
  2. Add flour, garam masala, cumin, cayenne, salt, black pepper, ginger-garlic paste, and cilantro to the potato mixture. Fold in beaten eggs until just combined; do not overmix.
  3. Heat oil to 350°F in a heavy-bottomed skillet over medium-high heat. Test temperature by dropping a small piece of potato mixture into oil—it should sizzle immediately and float within 2 seconds.
  4. Working in batches, drop heaping tablespoons of mixture into hot oil, gently flattening with the back of a spoon to create 2-inch patties. Fry 3-4 latkes at a time without crowding the pan.
  5. Fry for 3-4 minutes per side until deep golden brown and crispy at edges. Use a slotted spatula to flip carefully and maintain structure. Cook until edges curl slightly and interior is fork-tender.
  6. Transfer finished latkes to a paper towel-lined plate to drain excess oil. Hold warm in a 200°F oven while finishing remaining batches.
  7. Serve immediately with yogurt-lime sauce on the side for dipping. Serve hot to maintain crispness.
Inspired by Franklin Becker’s winning potato latkes. This is a plausible recreation, not the chef’s original recipe.
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