Chef Einat Admony’s Latke Secrets
We pried potato pancake preferences from a few of our favorite chefs around the country — and compiled them into a tell-all to help you make the best latkes of your life.
Chef
Einat Admony
Restaurant
Balaboosta, Bar Bolonat, Taim, New York
Secret ingredient?
Sunchokes or raw beets.
Type of oil used for frying?
Canola oil.
What’s the one thing home cooks should not do?
Probably prepare them too far in advance. They need to be hot and crispy. And adding too much flour.
Preferred potato?
I use Idaho, but I like to play around with it and use sweet potato, carrot, beets and Jerusalem artichokes.
Applesauce, sour cream or other?
Preserved lemon yogurt or roasted apple chili sauce.
Best latkes you ever had?
It was a sweet potato latke that my mom made when I was a kid. It had tons of onions and it was really crispy but also sweet inside.
More Chefs Share Their Latke Secrets
Michael Kaminer is a contributing editor at the Forward. Contact him at [email protected]
A message from our Publisher & CEO Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO