Closed New World Home Cooking in 2018. Currently does pop-up dinners, cooking classes, and consulting throughout Hudson Valley, NY. Hosts classes at Capital Cooks NY in Colonie, NY.
2 lbs russet potatoes, peeled and grated on the large holes of a box grater
1 small yellow onion, grated on the microplane
2 tbsp fresh ginger, peeled and minced fine
1 tbsp fresh turmeric, grated, or 1 tsp ground turmeric
2 green Thai chilies, minced with seeds
1/4 cup fresh cilantro, finely chopped
2 large eggs, beaten
1/2 cup panko breadcrumbs
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garam masala
1 cup ghee or vegetable oil, for frying
Lime wedges for serving
Instructions
Place grated potatoes in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture—this is critical for crispy latkes. Transfer to a large bowl.
Add grated onion, minced ginger, turmeric, green chilies, cilantro, salt, pepper, and garam masala to the potatoes and fold gently to combine. Let sit 2 minutes to allow flavors to marry.
Add beaten eggs and panko breadcrumbs to the potato mixture and stir until just incorporated. The mixture should hold together but not be wet.
Heat ghee in a large cast-iron or heavy-bottomed skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). The ghee should shimmer and move easily.
Working quickly, form golf-ball-sized portions of the potato mixture and gently flatten to 1/4-inch thickness between your palms. Carefully place into hot ghee, working in batches of 4-5 latkes to avoid crowding.
Fry for 3-4 minutes per side until deep golden brown and the edges are crispy and lightly charred. Do not move latkes for the first 3 minutes to ensure even browning.
Transfer cooked latkes to a paper-towel-lined plate. Maintain ghee temperature between batches by adjusting heat as needed.
Serve latkes immediately while still warm and crispy, with lime wedges for squeezing. The turmeric and ginger create an earthy, warm foundation while the fresh chilies and cilantro provide brightness.
Inspired by Ric Orlando’s winning potato latkes. This is a plausible recreation, not the chef’s original recipe.