Classic Crispy Potato Latkes

Steps

Kid helper. A child can do steps 3, 4, 5 and 6: no knife, no heat. Steps marked “Grown-up” use a sharp tool or heat. Cooking with kids

1. Heat the oven to 200°F (95°C) and set a wire rack on a sheet pan inside to keep finished latkes warm.
   200°FGrown-up: heat
2. Grate (how to grate)

   Grate Rub food over sharp holes to shred it into fine or coarse bits. 1. Set a box grater on a plate or board, or hold a rasp grater over the bowl.2. Hold the food firmly and press it down the grater in long strokes.3. Turn the food as you go so you always grate a flat face.4. Stop when the piece gets small; save the last nub for snacking or the stockpot. Done when: You have even shreds. Cold cheese and cold butter grate cleanest; fresh ginger grates best peeled and frozen. Safety: Stop while there is still a good handle of food left, and use a cut glove if you grate a lot.How to grate cheese, ginger and vegetables: mistakes to avoid

   the potatoes and onion on the large holes of a box grater (or with the shredding disc of a food processor) into a large bowl.
   Grown-up: sharp tool
3. Scoop the

   shreds (how to shred)

   Shred Pull cooked meat (or cabbage and other vegetables) into thin strands. 1. Let cooked meat cool just until you can handle it, and take out any bones.2. Hold the piece in place with one fork.3. Drag a second fork through it, following the grain, so it pulls apart in strands.4. Toss the strands with a spoonful of the cooking juices so they stay moist. Done when: The meat pulls apart with almost no effort. If it fights you, it needs more cooking time. Safety: Meat straight from the pot holds steam inside; open it up and let it cool for a few minutes first.How to shred cooked meat with two forks: mistakes to avoid

   into a clean kitchen towel, gather it up and twist hard over a second bowl to squeeze out as much liquid as you can.
   Kid step
4. Let the squeezed-out liquid sit until a pale layer of starch settles at the bottom.
   ⏱ Settle starch: 3 minKid step
5. Carefully pour off the liquid, keeping the thick starch in the bowl.
   Kid step
6. Add the potato and onion shreds, eggs, flour, salt, pepper and baking powder to the starch and mix well with your hands or a fork.
   Kid step
7. Pour 1/4 inch of oil into a 12-inch skillet and heat over medium-high to 350°F (175°C). A shred of potato should sizzle right away. Never leave hot oil unattended.
   350°FGrown-up: heat
8. Scoop 1/4 cup of the mixture, drop it into the oil and flatten it with a spatula to about 3 inches wide. Make 4 or 5 at a time without crowding.
   Grown-up: heat
9. Fry (how to pan-fry)

   Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid

   until the bottoms are deep golden brown.
   350°F⏱ Fry side 1: 4 minGrown-up: heat
10. Flip carefully and fry until the second side is golden and crisp.
    350°F⏱ Fry side 2: 3 minGrown-up: heat
11. Drain on the rack in the warm oven and sprinkle with flaky salt. Stir the mixture between batches and add oil as needed, letting it reheat each time.
    Grown-up: heat
12. Serve hot with applesauce and sour cream.
    Grown-up: heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• Work quickly once the potatoes are grated; they turn gray as they sit. A little browning is harmless.
• Squeezing out the liquid is the difference between crisp and soggy latkes, so wring hard.

Storage

Refrigerate up to 2 days. Reheat on a rack in a 425°F oven for 6 to 8 minutes.

Make ahead

Fry ahead, cool on a rack and freeze in a single layer, then bag up to 1 month. Reheat from frozen at 425°F for 10 to 12 minutes.

Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half. It keeps 1 month frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: potatoes (August to November).