THE INN BERLIN POTATO LATKES

A Hanukkah tradition from The Inn Berlin

Yield: Approximately 10–12 small latkes

Prep Time: 15 minutes

Cook Time: 15–20 minutes

INGREDIENTS

• 2 large russet potatoes, peeled

• 1 medium yellow onion, peeled

• 1 large egg

• 2 Tbsp gluten-free matzo meal, plus more as needed

• ½ tsp kosher salt, or to taste, plus more for finishing

• ¼ tsp freshly ground black pepper, or to taste

• Neutral oil, such as canola or vegetable oil, for frying

• Applesauce and sour cream, for serving

INSTRUCTIONS

1. Grate the potatoes and onion. Using a box grater or food processor fitted with a shredding attachment, grate the potatoes and onion into a large bowl.

2. Squeeze out the moisture. Transfer the shredded potatoes and onion to a clean kitchen towel and squeeze out every last drop of liquid you can. This is the secret to perfectly crispy latkes, so don't skip this step!

3. Mix the batter. Return the shredded mixture to the bowl. Add the egg, gluten-free matzo meal, salt and pepper. Mix until everything is well combined. If the mixture feels too wet or isn't holding together, add a little more matzo meal. Making latkes is all about feel!

4. Heat the oil. Pour approximately ¼ inch of oil into a large frying pan over medium-high heat. Allow the oil to get hot before adding the latkes (the mixture should sizzle when it hits the pan).

5. Fry until golden. Using two forks—one in each hand (that's just the way it's done!), scoop small portions of the potato mixture into the hot oil. Give each latke a gentle press to shape it, but don't flatten it too much. Once the latkes are in the pan, resist the urge to touch them until it's time to flip them! Fry for approximately 3-4 minutes per side, or until deeply golden brown and crispy.

6. Drain, season, and keep warm. Transfer the finished latkes to a wire rack to allow excess oil to drain. While they're still hot, sprinkle lightly with additional salt. If preparing them in batches, keep the cooked latkes warm in a 200°F oven for up to 30 minutes before serving.

7. Serve and enjoy! Serve hot with applesauce, sour cream, or both.

MAYA’S TIPS

The key to a great latke is removing as much moisture as possible from the potatoes and onion before mixing the batter. Don't worry too much about exact measurements—the mixture should hold together when scooped and shouldn't feel heavy or overly wet. A little extra matzo meal can help bring everything together.

And when it comes to toppings, there's always the great debate: team applesauce or team sour cream? At The Inn Berlin, we're team both! CS