Zabar Family Latkes Content

Our CEO Marguerite Zabar Mariscal’s grandmother has been modifying this recipe over the years from a longtime Zabar’s employee. (It’s true—most latke recipes are pretty similar, but this is the one they landed on.)

When we made them, we subbed in Momofuku Savory Seasoned Salt in place of salt and pepper. Serve them with Zabar’s smoked salmon, crème fraîche, scallions, apple sauce, or cream cheese with some Chili Crunch spooned on top.

Grate potatoes and onions on a box grater or use a food processor with a fine size shredder.

Place mixture in a colander to drain water but keep the starch that collects in the bottom of the bowl. Spoon starch back into the potato mixture.

Add eggs, salt, and pepper and mix to combine. Then, stir in enough flour that the mixture is about the consistency of wet oatmeal.

Heat about ½ inch of oil on high heat in a large fry pan until it is approximately 360°F. Using a tablespoon (or a Zabar’s coffee scoop), spoon in potato mixture, then flatten slightly with a spatula. When they are golden brown, flip and fry the other side—trying to flip only once. Drain on a paper towel-lined plate.

They freeze well and can be reheated in the microwave, but they are best when eaten right after cooking. Spicy, and Tingly.