Try Our Take on Latkes for Passover

Potato latkes are super versatile and their topping choices are endless.

Applesauce and sour cream are classic accompaniments for potato latkes. America’s Test Kitchen/TNS

A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.

Thick and Creamy Potato Latkes

Makes approximately 14 3-inch pancakes

• 2 pounds Yukon Gold potatoes or russet potatoes, peeled
• 1 medium yellow onion peeled and cut into eighths
• 1 large egg
• 4 medium scallions white and green parts, minced
• 3 tablespoons minced fresh parsley leaves
• 2 tablespoons matzo meal (optional)
• 1 1/2 teaspoons table salt
• Ground black pepper
• 1 cup vegetable oil, for frying

1. Grate potatoes in a food processor fitted with a coarse shredding blade. Place half the potatoes in a fine mesh sieve set over a medium bowl and reserve.

2. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one-second pulses. Mix with reserved potato shreds in the sieve and press against sieve to drain as much liquid as possible into a bowl below. Let potato liquid stand until starch settles to bottom, about one minute. Pour off liquid, leaving starch in the bowl. Beat egg, then potato mixture and remaining ingredients (except oil), into starch.