Classic Potato Latkes Recipe

Introduction

Latkes are crispy, golden potato pancakes that make a perfect comfort food or holiday treat. This traditional recipe combines grated potatoes and onions with simple ingredients, fried to perfection for a crunchy exterior and tender inside.

Ingredients

• 3/4 yellow onion (about 6 oz.), peeled, cut into 3 wedges
• 1 lb. russet or Idaho potatoes, scrubbed, unpeeled, quartered
• 1 large egg
• 1/4 cup matzo meal
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• Neutral oil, for frying (1 1/2 to 2 cups)

Instructions

1. Step 1: Using a food processor fitted with the coarse grating disc, grate the onions first, then grate the potatoes on top of the onions. Transfer the grated mixture to the center of a clean kitchen towel. Gather the towel corners and tightly squeeze over a clean bowl to wring out as much liquid as possible.
2. Step 2: In a large bowl, whisk the egg. Add the grated potato and onion mixture, then sprinkle the matzo meal, salt, and pepper over it. Gently pour off any liquid from the potato bowl and add any starch that has settled at the bottom into the egg mixture. Fold everything together carefully until combined.
3. Step 3: Set a wire rack on a baking sheet near your stove. Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high heat until it reaches 350°F or a bit of batter sizzles immediately when dropped in.
4. Step 4: Using a 1/4-cup measuring cup, scoop the latke mixture and shape into patties about 3 1/2 inches wide. Working in batches of 3 or 4, carefully slide the latkes into the hot oil using a metal fish spatula.
5. Step 5: Fry the latkes without moving them for 3 to 4 minutes until the bottoms are golden brown. Flip carefully and fry the other side for 2 to 3 minutes more until golden and crisp. Transfer finished latkes to the wire rack and immediately season with salt. Repeat with the remaining batter.

Tips & Variations

• For extra crispiness, let the grated potatoes soak in cold water for 10 minutes before draining and squeezing out the liquid.
• If matzo meal is unavailable, use plain breadcrumbs or finely crushed crackers as a substitute.
• Add a pinch of garlic powder or a bit of chopped fresh herbs like chives or parsley for added flavor.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness or in a toaster oven. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make latkes without a food processor?

Yes, you can grate the onions and potatoes by hand using a box grater. It may take a bit longer but yields great results.

What oil is best for frying latkes?

Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil to ensure the latkes fry evenly without burning.

Classic Potato Latkes Recipe

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★★★★★

4.9 from 140 reviews

Crispy, golden-brown latkes are a classic Jewish comfort food traditionally enjoyed during Hanukkah. Made from grated potatoes and onions bound together with egg and matzo meal, these fried potato pancakes are perfectly seasoned and fried to a delightful crisp. Serve with sour cream or applesauce for a comforting and delicious treat.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 latkes 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

Vegetables

• 3/4 yellow onion (about 6 oz.), peeled, cut into 3 wedges
• 1 lb. russet or Idaho potatoes, scrubbed, unpeeled, quartered

Wet Ingredients

• 1 large egg

Dry Ingredients and Seasonings

• 1/4 cup matzo meal
• 1 tsp. kosher salt, plus more for finishing
• 1/2 tsp. freshly ground black pepper

Cooking Oil

• Neutral oil, for frying (1 1/2 to 2 cups, enough for 1/4 inch depth in skillet)

Instructions

1. Grate Vegetables: Using a food processor fitted with the coarse grating disc, grate the onion first, then grate the potatoes on top of the onion. Transfer the grated vegetables to the center of a clean kitchen towel, gather the corners, and tightly squeeze over a clean bowl to extract as much liquid as possible.
2. Mix Ingredients: In a large bowl, whisk the egg. Add the grated potato and onion mixture. Sprinkle in the matzo meal, kosher salt, and freshly ground black pepper. Gently pour off any liquid in the bowl with the potatoes. Carefully pour any starch settled at the bottom of the bowl into the egg mixture. Fold all ingredients together with a rubber spatula until just combined.
3. Heat Oil: Set a wire rack on a baking sheet near your stove for draining the latkes. Pour neutral oil into a large, preferably cast-iron, skillet to a depth of about 1/4 inch. Heat the oil over medium-high heat until it reaches 350°F (use a deep-fry or instant-read thermometer). You can test by dropping a bit of batter into the oil, which should immediately sizzle.
4. Form and Fry Latkes: Using a 1/4 cup measuring cup, scoop the latke batter and shape each scoop into patties roughly 3 1/2 inches wide. Carefully slide 3 or 4 latkes at a time into the hot oil using a metal fish spatula.
5. Cook Until Golden: Fry the latkes undisturbed for 3 to 4 minutes on one side until golden brown. Carefully flip the latkes and fry for another 2 to 3 minutes on the other side until equally golden and crisp.
6. Drain and Season: Transfer the cooked latkes to the wire rack set over the baking sheet to drain excess oil. Immediately season with salt while still hot. Repeat frying with the remaining batter until all latkes are cooked. Serve warm with your choice of toppings.

Notes

• For crispier latkes, thoroughly wring out as much liquid as possible from the grated potatoes and onions.
• You can substitute matzo meal with breadcrumbs if matzo meal is unavailable.
• Make sure the oil temperature is maintained at about 350°F to ensure even frying and an ideal crispy texture.
• Serve latkes fresh and hot with sour cream or applesauce for a traditional touch.
• Use a cast-iron skillet if possible, as it maintains steady heat essential for frying latkes properly.

Keywords: latkes, potato pancakes, fried potato, Jewish recipes, Hanukkah, crispy latkes, traditional latkes