Perfect for the holiday season, these gluten-free, vegetarian latkes from chef Craig Stoll are a lighter take on the beloved classic.
Plan ahead by starting the recipe the night before, and be sure to drain the potatoes as soon as their water starts to boil for the crispiest results.
The Festival of Lights starts December 14th. Happy Hanukkah!
Delfina Chef Craig Stoll's Latkes
Serving: 14 to 18 (2 to 2.5-ounce) latkes
(Courtesy of Delfina)
Ingredients
4 Russet potatoes, skin on
½ large white onion
Kosher salt
1 large egg
½ cup potato starch
Duck fat or rice bran, for frying
Directions
1. Place unpeeled potatoes in a large stockpot and cover with cold water. Bring the water to a boil, then immediately drain the potatoes in a colander—DO NOT keep them in the water once it comes to a boil. Spread the potatoes on a sheet tray and refrigerate overnight.
2. The next day, peel and finely grate the onion on a box grater. Salt the onion lightly and let it drain in a strainer for 20 minutes. Then, using a rubber spatula, squeeze out as much moisture from the onion as possible. Press the onion between layers of paper towel to further dry.
3. Meanwhile, cut the potatoes into large chunks that can fit inside the chute of a food processor—the idea is to create strands of shredded potato that are as long as possible. Grate the potatoes in the food processor fitted with the grater attachment, emptying the food processor into a large stainless steel bowl each time it gets 2/3 full. Do not allow the food processor to become too packed; this causes it to mush together.
4. Crack the egg into a bowl and whisk briefly. Add the grated onion and stir to incorporate evenly and thoroughly.
5. In a large bowl, season the grated potatoes with kosher salt to taste and gently toss by hand to incorporate. Add the egg-onion mixture and gently toss by hand to incorporate without breaking up the shredded potato any more than necessary. Add the potato starch and mix in by hand.
6. Form the mixture into patties measuring approximately ⅜-inch thick and 3 inches in diameter, aiming for the same thickness from center to the edge and leaving the edges less compact than the middle so that they’re a little wispy when fried.
7. Heat 1 inch of oil in a wide, flat pan and fry latkes over medium heat to a light, golden brown—4 to 8 minutes depending on your pan and heat. Flip and fry the other side until equally golden. Season with salt as the latkes are removed from the pan. Drain on paper towels and serve.
Don’t want to make your own latkes this year? During the holidays, the Delfina team has them to-go. Get a dozen flash-frozen latkes for $38, with optional add-ons like organic apple-quince conserva, crème fraîche, or Gingrass smoked steelhead lox from renowned Bay Area chef David Gingrass. Available until sold out.
// Order at pizzariadelfina.com or on DoorDash or Good Eggs.
