Few foods evoke the warmth of tradition quite like potato latkes. Crispy on the outside, tender on the inside, these golden-fried pancakes have been a cherished staple of Jewish cuisine for generations. Especially enjoyed during Hanukkah, latkes hold significance in the holiday’s celebration of light, symbolizing the miracle of the oil that lasted eight nights. While their history is rich with meaning, their irresistible flavor makes them a treat to enjoy any time of year.
Here’s how to make classic potato latkes that are crunchy, full of flavor, and perfect for sharing.
Ingredients
To make 12–14 latkes, you’ll need the following ingredients:
- 2 pounds of russet potatoes (about 4 medium-sized)
- 1 medium onion
- 2 large eggs
- 1/3 cup all-purpose flour or matzo meal (for a kosher twist)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil (for frying, such as canola or sunflower oil)
Optional but highly recommended for serving:
- Applesauce
- Sour cream
- Fresh chives (for garnish)
Step-by-Step Instructions
1. Prepare the Potatoes and Onion
Start by peeling the potatoes and the onion. Using a hand grater or food processor with a shredding blade, grate both into fine shreds. For a smoother texture, some like to mix in a few pulses of grated potato using the processor's blade attachment.
2. Remove Excess Moisture
This step is key to ensuring your latkes turn out crisp. Place the grated potato and onion mixture in a clean kitchen towel or cheesecloth. Twist and squeeze out as much liquid as possible into a bowl. Discard the liquid, but save the starchy residue that collects at the bottom of the bowl—it’ll help bind the latkes.
3. Make the Latke Batter
In a large bowl, combine the potato-onion mixture with the reserved potato starch. Add the eggs, flour (or matzo meal), salt, and pepper. Stir until everything is evenly combined, but don’t overmix! You should aim for a batter that sticks together but isn’t too wet.
4. Heat the Oil
Add enough vegetable oil to a large, heavy-bottomed skillet so it’s about 1/8–1/4 inch deep. Heat the oil over medium-high heat until shimmering but not smoking. To test if the oil is ready, drop a small piece of batter into the pan—it should sizzle immediately.
5. Fry the Latkes
Working in batches, carefully drop about 2 tablespoons of batter into the hot oil for each latke, flattening gently with the back of a spoon to create a round, pancake-like shape. Fry for 3–4 minutes per side, or until golden brown and crispy. Be sure not to overcrowd the pan, as this will lower the oil temperature and result in soggy latkes.
6. Drain and Serve
Once cooked, transfer the latkes to a plate lined with paper towels to remove excess oil. Keep them warm in the oven at 200°F if making in large batches. Serve fresh and hot, paired with dollops of sour cream, a spoonful of applesauce, or both for the ultimate sweet and savory combination.
Tips for Perfect Latkes
- Choose the right potatoes: Starchy varieties like russets are best for achieving a crispy exterior.
- Don’t skip the squeeze: Removing the excess moisture is essential. Wet batter leads to greasy, limp latkes.
- Keep an eye on the oil temperature: Too hot, and the latkes burn before cooking through; too cold, and they’ll absorb oil instead of crisping. A cooking thermometer can help maintain a consistent temperature.
- Make ahead of time: While best fresh, latkes can also be reheated in the oven to restore their crispiness.
Variations and Serving Suggestions
While the classic version is beloved for a reason, there’s plenty of room to experiment with latkes. Here are a few ideas:
- Sweet Potato Latkes: Swap out half or all of the potatoes for grated sweet potatoes for a naturally sweeter twist.
- Herbed Latkes: Add chopped fresh dill, parsley, or chives to the batter for a bright, aromatic flavor.
- Cheese Latkes: Mix in shredded parmesan or sharp cheddar for a decadent variation.
- Modern Toppings: Experiment with smoked salmon, crème fraîche, or even guacamole for a fresh take on tradition.
Whether you’re lighting the menorah or simply craving a warm, nostalgic treat, these classic potato latkes are sure to bring joy to your table. The crunchy edges, the tender centers, and the delicious pairing of sour cream or applesauce will have everyone reaching for seconds. Happy cooking—and even happier eating!
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