Giant Latke

Name: Giant Latke
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 2 medium russet potatoes (1 to 1 1/4 pounds); 1 small onion; Kosher salt and freshly ground pepper; 1 large egg, beaten; 1/3 cup matzo meal or all-purpose flour; 6 tablespoons vegetable oil or rendered chicken fat; Assorted toppings, such as sour cream, fresh dill, smoked salmon, salmon roe and sliced scallions, cucumbers and radishes

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Level: Easy

Total: 40 min
Active: 30 min

Yield: 6 to 8 servings

We took our favorite latke recipe and cooked it as one large pancake in a skillet. Cut the finished product into wedges and serve with a delicious assortment of fun toppings, like whitefish salad or applesauce.

Level: Easy

Total: 40 min
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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2 medium russet potatoes (1 to 1 1/4 pounds)

1 small onion

Kosher salt and freshly ground pepper

1 large egg, beaten

1/3 cup matzo meal or all-purpose flour

6 tablespoons vegetable oil or rendered chicken fat

Assorted toppings, such as sour cream, fresh dill, smoked salmon, salmon roe and sliced scallions, cucumbers and radishes

Directions

Peel the potatoes and grate them on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander and season with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the potatoes and onion to extract as much liquid as possible, letting it drain into the bowl. Transfer the potato mixture to a separate large bowl. Add the egg and matzo meal or flour and stir well.
Heat a medium cast-iron or other heavy-bottomed skillet over medium heat. Add the oil or chicken fat and heat until shimmering. Add the potato mixture and press down with a spoon or spatula to make an even layer. Cook until deep golden brown and crisp on the bottom, 8 to 10 minutes. (After a few minutes, check to make sure the latke is browning evenly and rotate the latke in the skillet as needed. If it’s sticking, loosen it with a small spatula.)
Carefully slide the latke onto a plate using a wide spatula. Flip the latke on the plate, then quickly slide it back into the skillet, cooked-side up. Continue cooking until well browned on the second side and cooked through, 8 to 10 more minutes. (Lower the heat as needed if the latke is browning too quickly.) Remove the latke to a paper towel–lined plate and sprinkle with salt.
Wipe out the skillet and return the latke to the skillet or transfer to a cutting board. Slice into wedges and serve with assorted toppings.