Food Recipes Side Dishes Potato Dishes Best-Ever Potato Latkes 5.0 (13) 12 Reviews The recipe for these crisp, delicious latkes comes from Russ & Daughters, where they are flavored with shredded onion and finely chopped scallions. By Niki Russ Federman Niki Russ Federman Niki Russ Federman is the fourth-generation co-owner of Russ & Daughters, the iconic New York City deli revered for its premium smoked fish, bagels, and an assortment of traditional appetizing specialties and baked goods. Along with her cousin Josh Russ Tupper, Niki expanded her family’s 100-year culinary legacy into a thriving multi-faceted business to include two eateries, a bakery facility, and a production/retail space. Food & Wine's Editorial Guidelines Updated on February 11, 2025 Save Rate PRINT Share Active Time: 35 mins Total Time: 50 mins Yield: 5 servings Jump to recipe Niki Russ Federman of New York City deli Russ & Daughters makes her crisp, delicious latke recipe with both shredded onion and finely chopped scallions. The resulting potato latkes deliver a satisfying crunch and are a terrific vehicle for any number of accompaniments. We recommend the classic applesauce and sour cream, along with smoked salmon and salmon roe — or whatever creative latke toppings you desire. Frequently Asked Questions What potato is best for latkes? Different potato varieties are often suited to different uses — and when it comes to frying, "baking potatoes" like russet potatoes are a go-to. Russets have a lower water content than some other potatoes, which helps them get delightfully crispy in the hot oil. They're also starchy, which means they hold their shape nicely instead of going limp. The starch also helps the latkes hold together. In this recipe, you'll save the paste-like starch that collects at the bottom of the bowl when wringing out the shredded potatoes, then incorporate it back into the mixture before frying. How do you keep latke batter from turning brown? Some cut or shredded potatoes may begin to turn brown or even reddish due to oxidization. (Different potato varieties can react differently to oxygen.) Oxidized potatoes are perfectly safe to eat — but if you want to keep them looking as unblemished as possible, there are a few precautions you can take. Grating the potatoes as close as possible to frying time is a basic one; the longer they're exposed to air, the more they can oxidize. Squeezing out the liquid thoroughly also helps with discoloration, and many find that mixing the shredded potatoes with shredded onions keeps them looking fresh, too. If necessary, submerging the shredded potatoes in cold water will keep them from turning brown, but they may begin to take up excess liquid if left for too long. Notes from the Food & Wine Test Kitchen The toppings recommended here — applesauce, sour cream, smoked salmon, and salmon roe — are classic options that are sure to please. If you're feeling a bit more adventurous, don't hesitate to shake things up with a different set of accompaniments. Everything bagel latkes are a fun twist; sprinkle with a touch of everything bagel seasoning, then top with capers, sliced red onion, and whitefish salad or lox. For latkes with a bit more heft, try matching them with crème fraîche, a piece of smoked brisket, and a dill sprig. If it tastes great, there is no wrong way to serve a latke. Make ahead The latkes can be fried early in the day; recrisp on a baking sheet in a 350°F oven. Suggested pairing Salty, crispy fried foods like latkes are made even better when paired with sparkling wine — either Champagne, like the NV Nicolas Feuillatte Brut Réserve, or something more affordable, like the NV Vilarnau Brut Cava from Spain. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater 1 medium onion, coarsely shredded on a box grater 2 large eggs, beaten 1/2 cup finely chopped scallions 1/4 cup matzo meal 3 tablespoons unsalted butter, melted and cooled slightly 2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 teaspoon baking powder Vegetable oil, for frying Applesauce, for serving Sour cream, for serving Smoked salmon, for serving Salmon roe, for serving Directions Diana Chistruga Gather the ingredients. Diana Chistruga In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Diana Chistruga Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper, and baking powder; mix well. Diana Chistruga In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Diana Chistruga Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Diana Chistruga Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon, and salmon roe. Diana Chistruga Originally appeared: December 2014 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.