Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe

Top Pastry Chef Rachel Binder’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.

Image by Anya Ulinich

Chef
Rachel Binder

Restaurant
Pastry chef formerly of Maialino, Savoy and Union Square Cafe, whose holiday treats are sold at Padoca Bakery, New York

Secret ingredient?
The secret is grating the potatoes by hand.

Type of oil used for frying?
Vegetable oil. The trick is to put a piece of carrot in the oil to prevent splattering.

What’s the one thing home cooks should not do?
I think the most common mistake is adding too many ingredients. Keep it simple.

Preferred potato?
Yukon Gold, but I do love sweet potato latkes.

Applesauce, sour cream or other?
Both!

Main components of your recipe?
Potatoes, eggs, salt and pepper.

Best latkes you ever had?
My cousin Sue made the best potato latkes I’ve ever had.

More Chefs’ Latke Secrets

Michael Kaminer is a contributing editor at the Forward. Contact him at kaminer@forward.com

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, and credit to Foward. Have questions? Please email us at help@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.