m. c. de marco: The New Kitchen Cookbook


Tori Avery has lots of latke advice. This one is based on her panko version, but cut down a bit.

Makes: 14–16 latkes.



  1. Peel and grate potatoes into ice water. Let sit 20 minutes.
  2. Grate onion.
  3. Remove potatoes to a colander.
  4. Squeeze potatoes and onion in a towel or cheesecloth to remove as much liquid as possible.
  5. Pour off ice water, reserving the starch.
  6. Combine all ingredients (including reserved or extra starch).
  7. Squeeze latkes some more into latke-shape, 3 T. at a time.
  8. Deep-fry 2–3 minutes per side at 365°.
  9. Drain on a rack.

Serve hot with sour cream or applesauce.