Directions:
- Peel potatoes, rinse, and coarsely shred on a box grater, transferring to a bowl of water as you go. Shred onion into a fine-mesh colander, discarding any uneven chunks. Pour potato mixture on top and drain. Rinse and dry bowl.
- Squeeze handfuls of potatoes and onion to remove liquid, then pile on kitchen towels. Wrap and wring well. Whisk eggs, flour, bread crumbs, 1 tsp. salt, and the pepper in dry bowl. Add potato mixture and toss with hands until evenly coated.
- Preheat oven to 200°. Filling a 1/4-cup measure three-quarters full, scoop potato mixture onto baking sheets. Pour 3/4 in. oil into a large frying pan with sides at least 2 in. high. Insert a deep-fry thermometer and heat oil over medium-high heat to 350°.
- Put a portion of potatoes on a wide metal spatula, press into a 3-in. cake, and push into hot oil with another metal spatula. Shape 3 more latkes, sliding into oil; cook, turning once, until browned at edges but still soft in center, 2 minutes. Adjust heat to keep oil between 300° and 350°.
- Transfer latkes to paper towels, then to a wire rack over a rimmed baking pan. Sprinkle with salt and keep warm in oven. Repeat to make remaining latkes; use a second pan when the first is full. Serve with applesauce, crème fraîche, chives, and roe.
- Make ahead: Hold latkes at room temperature up to 3 hours. Rewarm on rimmed pans in a 300° oven 10 to 15 minutes.
- Note: Nutritional analysis is per serving.
- The Frying Guide
- USE THE RIGHT OIL: For shallow-frying latkes, Jenn Louis likes the flavor and good-for-you factor of olive oil. For deep-frying sufganiyot, she uses neutral-flavored rice bran oil or vegetable oil.
- USE ENOUGH OIL: To cook food evenly, you need about 3/4 in. oil for shallow-frying and 1 in. for deep-frying.
- WATCH THE TEMPERATURE: Between 300° and 350° for latkes and 275° and 350° for doughnuts gives you a crisp crust and tender interior. Too low, and food will suck up oil like a sponge. Too high, and it'll burn.
- GET A GOOD THERMOMETER: Taylor's classic candy/deep-fry analog thermometer ($11; ) has a sturdy clip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8505.7 Kcal (35612 kJ) | ||
| Calories from fat | 6293.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 699.25g | 1076% | |
|---|---|---|---|
| Cholesterol | 744mg | 248% | |
| Sodium | 3735.94mg | 156% | |
| Potassium | 8528.14mg | 181% | |
| Total Carbs | 508.13g | 169% | |
| Sugars | 20.44g | 82% | |
| Dietary Fiber | 42.34g | 169% | |
| Protein | 76.79g | 154% | |
| Vitamin C | 131.8mg | 220% | |
| Iron | 21.5mg | 119% | |
| Calcium | 572.5mg | 57% | |
| Amount Per 100 g | |||
| Calories | 266.02 Kcal (1114 kJ) | ||
| Calories from fat | 196.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.87g | 1076% | |
|---|---|---|---|
| Cholesterol | 23.27mg | 248% | |
| Sodium | 116.84mg | 156% | |
| Potassium | 266.72mg | 181% | |
| Total Carbs | 15.89g | 169% | |
| Sugars | 0.64g | 82% | |
| Dietary Fiber | 1.32g | 169% | |
| Protein | 2.4g | 154% | |
| Vitamin C | 4.1mg | 220% | |
| Iron | 0.7mg | 119% | |
| Calcium | 17.9mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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