Classic Potato Latkes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithlily.com/classic-potato-latkes-recipe/
