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Eduardo Garcia's Potato Latkes

Potato Latkes

byEduardo Garcia
Total 35 mins, includes cooling time
Active 35 mins
Makes 26 latkes
Ingredients
  • 3 large russet potatoes (about 2 1/2 pounds)
  • 3 small shallots, peeled
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped or puréed garlic scapes
  • 2 large eggs
  • 2 tablespoons potato flour
  • 1 1/2 teaspoons sea salt, plus more to finish
  • 1 teaspoon freshly ground black pepper
  • Corn oil, for frying
  • Crème fraîche and apple butter, to serve (optional)
    Directions
    1. Place a strainer over a large bowl. Grate the potatoes on the large holes of a box grater into the strainer. Grate the shallots in the same manner and toss well to coat. Firmly squeeze the moisture out of the potatoes and shallots through the strainer so that the liquid and starch collect in the bowl. Place the drained mixture in a large clean bowl and add the chives and garlic scapes.
    2. Allow the liquid from the potatoes and shallots to settle in the bowl. Carefully pour the liquid off from the starch in the bottom of the bowl. Add the starch to the potatoes. Add the eggs, potato flour, salt, and pepper. Stir to combine.
    3. Heat a medium skillet over medium heat. Add enough oil to the skillet to cover the bottom by 1/2 inch. Gather a 2-tablespoon size mound of the potato mixture in your hands and squeeze gently to remove any excess liquid. Carefully slide the pancake into the oil. Continue until you have enough latkes to fit comfortably in the pan without crowding. Cook until golden brown and crispy on the first side, 4 to 5 minutes. Flip the pancakes and continue to cook until browned on the other side, another 3 minutes. Transfer the latkes to a plate lined with a paper towel to drain. Sprinkle each with a pinch of salt. Continue with the remaining mixture. Serve with crème fraîche and apple butter if desired.