Seri’s Latkes

Serves 16

• 4 large russet potatoes (9 to 11 ounces each)
• 1 small white onion
• 2 eggs, lightly beaten
• 3 tablespoons all-purpose flour
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Corn oil for frying
• Desired toppings

PREPARATION: Preheat oven to 200 degrees. Place a wire rack in a shallow baking pan. Peel potatoes. Use the coarse blade of a box grater to shred potatoes into a large bowl of ice water. Grate onion on the fine blade of a box grater (approximately 1/2 cup of grated onion). Drain potatoes, and transfer them to a bowl lined with a clean flour sack towel or a fine-mesh 100% cotton cheesecloth. Gently wrap and squeeze the towel, removing as much liquid as possible. In a large bowl, combine potatoes, onion, eggs, flour, salt and black pepper, then stir. Heat 1/4 inch of oil over medium-high heat in a heavy nonstick skillet until the oil shimmers. For each latke, scoop a small handful of potato mixture, about 1/4 cup, and squeeze gently over the bowl. Flatten mixture and add to skillet. Repeat, adding a few at a time so as not to overcrowd the pan. Fry each side for 2 to 3 minutes until golden brown. Transfer to wire rack in shallow baking pan to drain and keep warm in the oven while preparing the remaining latkes. Serve warm with toppers. 

Seri’s Latke Topping Combos 

Honey-Nut: sliced apples or pears, honey, chopped pistachios

Salmon-Dill: smoked salmon or lox, creme fraiche, fresh dill

Apple-Pom: applesauce, pomegranate arils, cinnamon

Sour Cream and Onion: sour cream or labneh or Greek yogurt, plus fresh chives or scallions

Of course, you can always simply serve your latkes with the traditional toppings of applesauce or sour cream on the side.

Read about Seri Kertzner’s journey from New York City to Ponte Vedra Beach