Developed by the Modernist Cuisine Cooking Lab, this exquisitely crispy, flavorful latke nixes the steps of grating and wringing-dry standard to most recipes. Instead, a creamy mashed potato filling is coated in instant mashed potato flakes and potato starch before being pan-fried to a flawless golden crust. The recipe can be made through step 2 up to a month in advance; defrost before continuing with step 3.
- 4 Yukon Gold potatoes (about 500g), peeled
- 8 tbsp. unsalted butter, cubed, at room temperature
- 3⁄8 cup sour cream (100g)
- 3⁄4 cup thinly-sliced chives (25g)
- Salt, to taste
- 1 egg
- 1 cup (150g) potato starch
- 1 cup (65g) instant mashed potato flakes
- Neutral oil, for frying
- Cut the potatoes into 1″ pieces. Transfer to a pot and cover with water. Bring water to a boil; reduce heat, and simmer until just tender, about 25 minutes. Drain the potatoes and pass them through a ricer. Stir butter, sour cream, and chives into the potatoes. Season to taste with salt and mix well. Spread the potato puree in a 1⁄2″ layer on a parchment-lined baking tray. Chill in the freezer for 20 minutes.
- Use a 2 1⁄2″-diameter ring cutter to cut out circles from the chilled potato puree. Whisk the egg together with 5 tbsp. water, and pour into a shallow dish. Dust the potato circles in potato starch to coat. Then, drip the potato circles in egg wash, and dredge them in the instant mashed potato flakes. Dip the potato circles once more in the egg wash and again in the instant mashed potato flakes.
- Heat frying oil to a depth of 1⁄2″ in a deep skillet to 375°F. Fry the latkes a few at a time, until they turn brown and crispy, about 2 minutes on each side. Drain the fried latkes on paper towels, and serve them hot.