Potato Latkes



  • 4 large russet potatoes, peeled

  • 1 small white onion, finely grated

  • 2 large eggs, lightly beaten

  • ¼ cup beer

  • 3 tablespoons all-purpose flour

  • 1 tablespoon coarse salt

  • Freshly ground black pepper

  • Vegetable oil, for frying

  • Pink Applesauce for Potato Latkes, for serving

  • Sour cream, for serving

  • Osetra caviar, for serving


  1. Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.

  2. Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.

  3. Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.

  4. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.

  5. Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

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