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Latkes are by far the best part of Hanukkah. Thanks to the miracle of frying—er, oil—potato pancakes get golden and crunchy on the outside while staying soft and fluffy in the middle. What I'm trying to say is, you definitely don't have to be Jewish to love latkes. Plus, they're so easy to make! Follow these five super-simple steps for the best version you've ever had.
Step 1: Choose the perfect potato. In my opinion, that'd be the mighty Russet. They're starchy and sturdy, which makes them ideal for latkes. Shred them on the coarse side of your box grater, then immediately transfer to a bowl of ice-cold water. This helps the shreds stay firm and also keeps them from turning brown.
Step 2: Drain! This is the most important step of all. Using a clean dishtowel or cheesecloth, squeeze the bejesus out of those shredded spuds. Low moisture is the key to the crispiest, crunchiest latkes, so don't skip this crucial step. Bonus: You get a killer arm workout!
Step 3: Mix. We keep it simple by binding our shredded potatoes with eggs, flour, and salt. IMHO, this really lets the potato's flavor shine. If you want to spice things up a bit, add a pinch of cayenne pepper, dried dill, or garlic powder.
Step 4: Fry! Don't be intimidated by frying. If you can fry an egg, you can fry a latke. We use canola oil, which is classic and flavorless. If you're doubling or tripling the recipe, we'd recommend changing the oil between every few batches to keep the flavors clean.
Step 5: Top 'em. To serve, we prefer the traditional garnishes: lots of chopped chives, applesauce, and sour cream. After one bite of these latkes, you'll realize there's a reason not to mess with the classics.
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