white plate on wooden table with a fork and latkes topped with creme fraiche, chives, and caviar. in the back ground sits the jar of caviar with a pearl spoon in it beside a bowl of chopped chives

Chef Addam Buzzalini's Latkes Recipe

ESR Executive Chef Addam Buzzalini is back with his popular Latkes recipe. Sunday, December 18th, marks the beginning of Hanukkah celebrations, and it's our tradition to share this recipe. Latkes are a traditional Hanukkah food with roots tracing back to the 14th century.


  • 4 ea russet potatoes (2#)
  • 1# yellow onions peeled and quartered
  • 4 ea. eggs
  • 4 tsp. kosher salt
  • 2 tsp. baking powder
  • 1 cup AP flour
  • 1 tsp. fresh cracked pepper
  • Canola oil, schmaltz (rendered chicken fat) or grapeseed oil (Chef Addam prefers schmaltz) as needed for cooking
  • Chopped chives or scallions to garnish (if desired)
  • Sour cream or creme fraiche to garnish (if desired)


  1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.
  2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

    A note: Chef Addam topped his latkes with Tsar Nicoulai caviar, crème fraîche, and chives. For those who keep kosher, Chef recommends skipping the caviar or subbing it with a kosher option like salmon caviar.