Crispy Potato Latkes

From the episode Salmon and Latkes

Why This Recipe Works

We wanted latkes that were light and not greasy, with buttery soft interiors surrounded by a shatteringly crisp outer shell. To achieve all of these goals, we needed to remove as much water as possible from the potato shreds by wringing the...

Why This Recipe Works

We wanted latkes that were light and not greasy, with buttery soft interiors surrounded by a shatteringly crisp outer shell. To achieve all of these goals, we needed to remove as much water as possible from the potato shreds by wringing them out in a kitchen towel and to minimize the release of what remained by microwaving the shreds briefly to cause the starches in the potatoes to form a gel. With the water taken care of, the latkes crisped up quickly and absorbed minimal oil.

Crispy Potato Latkes