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Potato Latkes


Chefs Bruce and Eric Bromberg of Blue Ribbon Sushi and Grill at The Cosmopolitan Las Vegas  share their traditional recipe for crispy potato latkes cooked in schmaltz.

Number of Servings
Approximately 30 latkes
4 Idaho potatoes, peeled
½ Spanish onion
2 egg yolks
2 tablespoons flour
1½ teaspoon salt
¾ teaspoon pepper
1 tablespoon kosher salt
¼ cup vegetable oil
1 tablespoon schmaltz
applesauce or sour cream
Coarsely grate potatoes and onions. Place in a colander and press out all liquid. Transfer to a large bowl.

Lightly beat egg yolks. Combine with flour, salt and pepper. Add to potatoes and onions and mix well. Form into 2-inch patties. Lightly press flat with a fork.

Heat vegetable oil and schmaltz in a heavy nonstick pan over medium heat. Cook each side of latke until golden brown (approximately 7 minutes). Place on a baking rack covered with paper towels. Transfer to serving platter and serve with a dollop of applesauce or sour cream.
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