Step by step

Method

7 steps

1. 1

   Transfer wrung-out potato and onion shreds to a large bowl, and add potato starch, salt, and pepper and toss to coat strands. Add egg and mix until evenly coated.

2. 2

   Fry your latkes: Place your empty skillet over medium heat and heat for 2 minutes. (Yes, really!) Increase the heat to medium-high and pour 1/4-inch of oil into the pan. Let it heat a full minute before adding your first latke.

3. 3

   [This process of heating the pan still dry, then heating the oil ensures a virtually nonstick experience, even in a stainless steel or cast-iron skillet.]

4. 4

   You can form your latkes in one of two ways: In packed tablespoons or, as I prefer, to use a fork to twirl some strands around it, as if it were spaghetti . Transfer to the heated oil and carefully lower in the pan. Repeat with more pancakes, spacing them out. Flatten them slightly if you prefer a thinner latke. Cook the latkes until the undersides are browned, about 1 1/2 minutes; then carefully flip and cook until equally colored on the second side, about 1 minute.

5. 5

   Transfer latkes to paper towels to blot excess oil. Repeat with the remaining potato mixture.

6. 6

   To keep latkes warm: Heat oven to 175°F and keep a large baking sheet inside. Cover it with foil for easier cleanup. As you fry the latkes, drain them briefly on towels and transfer to this tray in the oven.

7. 7

   Do ahead: Latkes are a do-ahead-er’s dream. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them on a baking sheet — no need to defrost first — at 375°F until they’re crisp all over again. If you’re making them with the intention of freezing them for later, cook them for a minute less so the color is a touch lighter. This way when they re-toast in the oven, they won’t get too dark.