You can keep cooked latkes warm in a 250 degrees oven until ready to serve.
- 2 1/2 pounds russet potatoes, peeled
- 1 medium yellow onion
- Coarse salt
- 3 large eggs
- 1/2 cup potato starch
- 1/2 teaspoon baking powder
- 1 cup vegetable oil
Drizzle latkes with honey and sprinkle with pomegranate seeds.
Creme Fraiche with Pear and Cinnamon
Top latkes with creme fraiche, very thinly sliced pear, and cinnamon.
Beet and Salmon with Horseradish
Mix 2 parts Greek yogurt with 1 part prepared horseradish; season with salt and pepper. Top latkes with yogurt mixture, sliced roasted beets, smoked salmon, and fresh chives.
On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings.