Potato Latkes
Crispy, golden-brown potato pancakes made from shredded potatoes and onion, fried to perfection. A beloved classic for Hanukkah or any time of year, best served warm with applesauce and sour cream.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Grate Potatoes and Onion
- b.Using the large holes of a box grater or a food processor with the shredding disk, grate the potatoes and onion.
- 2
Step 2
- a.Squeeze Mixture and Reserve Starch
- b.Transfer the grated mixture to a large bowl lined with a clean kitchen towel or several layers of cheesecloth.
- c.Gather the ends of the towel and twist tightly over the bowl, squeezing out as much liquid as possible. This step is crucial for crispy latkes.
- d.Let the collected liquid sit undisturbed for 5 minutes. Carefully pour off the water, leaving the thick, white potato starch at the bottom of the bowl. This starch is a natural binder.
- 3
Step 3
- a.Form the Latke Batter
- b.Return the squeezed, dry potato-onion mixture to the bowl with the reserved potato starch.
- c.Add the beaten egg, matzo meal, kosher salt, and black pepper.
- d.Mix with your hands or a spoon until just combined. Do not overmix.
- 4
Step 4
- a.Fry the Latkes
- b.Pour oil into a large, heavy-bottomed skillet to a depth of about 1/4-inch. Heat over medium-high heat until the oil shimmers (about 350-375°F or 175-190°C).
- c.Carefully drop heaping tablespoons of the batter into the hot oil. Use the back of the spoon to flatten each one into a 3-inch pancake.
- d.Do not overcrowd the pan; fry in batches of 4-5 latkes at a time.
- e.Fry for 3-5 minutes per side, until the edges are deep brown and the latke is golden and crispy. Adjust heat as needed to prevent burning.
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spatula, transfer the cooked latkes to a wire rack set over a baking sheet to drain excess oil. This keeps them crispy.
- c.Immediately sprinkle with a little more kosher salt.
- d.Serve hot with applesauce and sour cream on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest latkes, squeezing out all the moisture from the grated potatoes is non-negotiable.
- 2The reserved potato starch is a key ingredient that acts as a natural binder, helping your latkes hold together perfectly.
- 3Work quickly after grating the potatoes to prevent them from oxidizing and turning brown.
- 4Use a high smoke-point oil like canola, vegetable, or grapeseed oil for frying to prevent burning.
- 5To keep latkes crispy while you finish frying the batches, place them on a wire rack set over a baking sheet in a warm oven (200°F / 95°C).
- 6Use a cookie scoop or a measuring spoon for uniformly sized latkes, which helps them cook evenly.
- 7Make sure your oil is hot enough before adding the batter. A small piece of batter should sizzle immediately when dropped in.
Adapt it for your goals.
Sweet Potato Latkes
Replace Russet potatoes with an equal amount of sweet potatoes for a sweeter, more colorful version. Add a pinch of cinnamon or nutmeg to the batter.
Zucchini LatkesZucchini Latkes
For a lighter version, substitute half of the potatoes with grated and thoroughly squeezed zucchini.
Herb Infused LatkesHerb-Infused Latkes
Add 2 tablespoons of finely chopped fresh herbs like dill, chives, or parsley to the batter for an extra layer of flavor.
Spicy LatkesSpicy Latkes
Incorporate 1/4 teaspoon of cayenne pepper or a finely minced jalapeño into the batter for a spicy kick.
Why this is on our healthy list.
Energy Source
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making latkes a satisfying and energizing dish.
Rich in Vitamin C
Potatoes are a surprisingly good source of Vitamin C, an antioxidant that supports the immune system and skin health.
Good Source of Potassium
Potatoes provide a significant amount of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Contains Antioxidants
Onions are a source of antioxidants, particularly quercetin, which helps combat inflammation and protect cells from damage.
Frequently asked questions
A serving of four potato latkes contains approximately 250-300 calories, depending on the size and amount of oil absorbed during frying. This estimate does not include toppings like applesauce or sour cream.