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 CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO