Potato latkes
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer finished latkes to a paper towel-lined plate to drain excess oil. Hold warm in a 200°F oven while finishing remaining batches.
- 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.