Arthurs Nosh Bar Latkes
5
- Prep Time15 min
- Total Time45 min
- Makes15 Latkes
Build a perfect Hannukah brunch plate with smoked salmon, scrambled eggs, cucumber salad and these delicious latkes from Arthurs Nosh Bar in Montreal.
Ingredients
2.4 lb peeled russet potatoes (1.1 kg)
1 8-oz Spanish onion
2 eggs, yolks and whites separated, at room temperature
¼ cup + 2 tbsp matzo meal (preferably Streit’s)
3 ¾ tsp salt
Clarified butter, for frying
For serving
14% sour cream
apple sauce
Chives, finely sliced
Freshly grated horseradish
Instructions
Roughly grate potatoes into a bowl filled with cold water. Set aside while you grate the onion into a separate bowl.
Remove grated potato from water with your hands and transfer to the bowl with the grated onion. Reserve potato water.
Working in batches, use your hands, a cheesecloth or a kitchen towel to squeeze the potato and onion together, removing as much liquid as possible. Discard the liquid and transfer the strained potato and onion to a clean bowl as you go.
By now, the starch will have settled in the bottom of the bowl containing the potato water. Carefully pour out the water while leaving the starch in the bowl.
To the bowl with the wrung potato and onion, add the reserved starch, egg yolks, matzo meal and salt. Mix together until well combined.
In a separate bowl, using a handheld or stand mixer, whip the egg whites to semi-stiff peaks. Do not overwhip—once you hit soft peaks, whip for an extra 5 to 10 sec, then stop. Fold into the potato mixture.
Fill a large cast-iron or nonstick skillet about ¼ in. deep with clarified butter. Set over medium-high heat.
Once the fat is hot, use a 1/3 cup measuring cup or cookie scoop to scoop the batter in a mound-like shape into the pan. Repeat, working in batches to prevent crowding. Lower heat to medium. Using a spatula, lightly flatten each mound. Generously salt the side facing up. Fry until golden brown, about 3 to 5 min, then flip each latke and salt the other side. Each side of the latke should be a deep golden brown.
Place the latkes on a paper towel–lined plate to absorb excess fat, then transfer to a wire rack set over a sheet tray.
To serve the Arthurs way, top the latkes with a dollop each of sour cream and applesauce, a sprinkling of chives and some freshly grated horseradish.
Kitchen tip: If preparing a large number of latkes in advance, you can keep them warm on a wire rack in an oven at low heat for a maximum of 1 hour.
Put together a classic Hanukkah brunch plate with recipes from the owners of the always-bustling Arthurs Nosh Bar in Montreal.
Check out Amy Rosen’s delicious menu for an epic Hanukkah dinner.
Excerpted from Arthurs: Home of the Nosh by Raegan Steinberg, Alexander Cohen and Evelyne Eng. Copyright © 2025 Raegan Steinberg, Alexandre Cohen and Evelyne Eng. Photographs by Karolina Jez. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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