Chef Einat Admony’s Latke Secrets
Graphic by Angelie Zaslavsky
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.
Image by Anya Ulinich
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]
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