Jared Moeller is a graduate of the French Culinary Institute, and he cooks at Del Posto Ristorante in New York City. He’s also a brand new father. You can follow him on Instagram at @snackrafice.
“If I sit down at the Thanksgiving table with my family and friends, and there are no latkes, I’m probably just going to run to the grocery store, grab some potatoes and onions, come on back, and make ’em for everybody.” — Jared Moeller
What you’ll need:
· Grater for onions and potatoes
· Frying pan
· Towel for straining out water
· Paper towels
Peel the potatoes. To prevent potatoes from browning, put them in a bowl of water.
Peel and grate the onion (it should be a bit mushy like apple sauce).
Grate the potatoes (any way you want).
Mix the grated onions and grated potatoes together.
In half batches, squeeze the potato and onion mixture in a towel over a sink or bowl. This is the most important part — the more water you squeeze out, the better your latkes will stick together.
Once you are done with this, you will have a dry mixture that you can throw in the bowl.
Take three large eggs, 1.5 teaspoons of kosher salt, 1/2 cup of potato starch (or flour), 1/2 teaspoon of baking powder and mix together with spoon (you can even use your hands). Now you have your mixture.
Take out your frying pan and peanut oil. Heat up on medium-high heat. Watch the oil and don’t let it smoke up. Test the oil: put a little bit in, and if it sizzles you’re ready to rock.
Grab a spoon and take as much of the mixture as you want, throw it in the pan, flatten with spoon and let it cook.
You will notice that the latkes will turn brown around the edges after a few minutes. That means it’s time to flip.
Cook on the other side for about 2 minutes or more, depending on the size of your latkes.
When finished frying your latkes, lay them on paper towel to drain out.
Sprinkle with salt. Optional: add sour cream, chives, or apple sauce — go to town. Enjoy!