Stage Deli Potato Latkes – Bon Appetit

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Servings: 22 Difficulty: Advanced
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Crispy golden potato pancakes with a tender interior, perfect for holiday gatherings or cozy weeknight dinners.
Stage Deli Potato Latkes - Bon Appetit recipe image
Stage Deli Potato Latkes - Bon Appetit recipe image
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Stage Deli Potato Latkes – Bon Appetit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 22 Calories: 77.0

Description

These Stage Deli-style potato latkes are a comforting classic that delivers on both flavor and texture. Made with starchy Russet potatoes, they fry up incredibly crisp on the outside while remaining fluffy and soft inside. The addition of grated onion and matzo meal ensures structural integrity and a savory depth that pairs beautifully with traditional toppings. Whether you are celebrating Hanukkah or simply craving a hearty, satisfying side dish, these latkes are a crowd-pleaser. They are easy to assemble and cook up quickly, making them an excellent choice for entertaining or a rustic family meal. Serve them warm with a dollop of sour cream and a spoonful of applesauce for the ultimate balance of savory and sweet.

Ingredients

Directions

  1. Peel and cube the Russet potatoes.
  2. Finely chop the potatoes in a food processor using on/off turns until coarsely shredded.
  3. Finely grate the onion.
  4. Transfer the potato mixture to a strainer set over a large bowl and drain well, pressing hard on the potatoes to remove excess liquid.
  5. Discard the potato juices.
  6. In a large mixing bowl, whisk the eggs to blend.
  7. Mix in the drained potatoes and grated onion.
  8. Add the matzo meal and stir to blend thoroughly.
  9. Season the potato mixture with salt and pepper to taste.
  10. Preheat the oven to 200&# 194;°F (93ðC) to keep cooked latkes warm.
  11. Pour vegetable oil into a heavy large skillet to a depth of 1/4 inch.
  12. Heat the oil over medium heat.
  13. Working in batches, drop the potato mixture into the skillet by 1/4 cupfuls.
  14. Using a metal spatula, flatten each portion into a 3-inch diameter pancake.
  15. Cook until brown and crisp, about 5 minutes per side.
  16. Transfer the cooked pancakes to paper towels to drain excess oil.
  17. Keep the cooked pancakes warm in the preheated oven while cooking the remaining batches.
  18. Serve the latkes warm with sour cream and applesauce.

Nutrition Facts

Servings 22

Amount Per Serving
Calories 77.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 17.0g6%
Dietary Fiber 2.2g9%
Sugars 0.8g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to restore crispiness.

Substitutions: For a gluten-free version, substitute matzo meal with almond flour or gluten-free panko. Ensure all ingredients are certified gluten-free if needed.

Safety: Be cautious when handling hot oil. Use a deep, heavy-bottomed skillet to prevent splattering.

Tip: Pressing the potatoes firmly to remove moisture is crucial for achieving a crispy texture rather than a soggy one.

Variation: Add a pinch of nutmeg or garlic powder to the mixture for an aromatic twist.

Keywords: potato latkes, crispy pancakes, russet potatoes, matzo meal, hanukkah recipe, savory side dish, fried potatoes, deli style, onion grated, sour cream topping, applesauce pairing, jewish cuisine, comfort food, vegetable pancakes, golden brown, easy frying, holiday dinner
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