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.
Pastry chef formerly of Maialino, Savoy and Union Square Cafe, whose holiday treats are sold at Padoca Bakery, New York
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.
Yukon Gold, but I do love sweet potato latkes.
Applesauce, sour cream or other?
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 firstname.lastname@example.org