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.

  • 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.

Published on September 27, 2011
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Dylan Garret

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