Crispy Classic Potato Latkes Recipe: Golden Comfort on a Plate

Golden, crispy potato latkes shine as a beloved hanukkah tradition that brings warmth to every table.

Shredded potatoes mixed with onions create a delectable canvas of flavor and texture.

These classic potato latkes crackle with irresistible golden edges that promise pure comfort.

Generations have perfected this simple yet magical dish, passing down techniques that make each bite memorable.

The kitchen fills with enticing aromas as these potato pancakes sizzle in hot oil.

Carefully crafted and seasoned just right, these latkes offer a delicious connection to culinary heritage.

You’ll want to savor every crispy, golden morsel straight from the pan.

Classic Potato Latkes Why They’re a Crispy Staple

• Enjoy golden-brown potato latkes with a perfectly crunchy exterior and tender inside that delivers incredible texture in every single bite.
• Whip up these traditional Jewish potato pancakes that bring everyone together, creating delightful memories around the dinner table with minimal kitchen effort.
• Serve these potato latkes as a fantastic appetizer, side dish, or main course that appeals to kids and adults alike, making them ideal for holiday gatherings or casual weekend meals.
• Experiment with different toppings like sour cream, applesauce, or fresh herbs to personalize these classic potato pancakes and match your taste preferences.

Latke Ingredient List for Potato Lovers

• Potatoes: Starchy root vegetables that create the base and texture of the latkes.
• Onion: Adds a sharp, aromatic flavor to enhance the potato mixture.

• Eggs, Matzo Meal, Potato Starch: Work together to help hold the latkes together and create a crispy exterior.

• Salt, Pepper: Provide essential seasoning to bring out the natural flavors of the potatoes.
• Vegetable Oil, Schmaltz: Create a hot cooking medium that helps achieve a golden, crispy finish for the latkes.

Tools for Potato Pancake Success

• Food Processor or Box Grater: Essential for shredding potatoes quickly and evenly.
• Clean Kitchen Towel: Perfect for squeezing out excess moisture from potato shreds.
• Large Mixing Bowl: Needed for combining ingredients and creating latke mixture.
• Heavy Skillet or Cast Iron Pan: Ideal for even heat distribution and frying latkes.
• Wire Cooling Rack with Paper Towels: Great for draining excess oil and keeping latkes crispy.
• Slotted Spatula: Helps flip and remove latkes from hot oil safely.
• Measuring Spoons: Useful for portioning latke mixture consistently.
• Thermometer (optional): Helps monitor oil temperature for perfect frying.

Latke Cooking Directions for Crunchy Results

Step 1: Arrange Workspace

Set up a wire cooling rack lined with paper towels near your cooking station to drain and cool the latkes after frying.

Step 2: Shred Potatoes

Use a food processor or box grater with large holes to shred potatoes.

Immediately submerge shredded potatoes in cold water to prevent browning.

Step 3: Prepare Onion

Grate onion using fine holes of a grater.

Drain potato shreds and squeeze out excess moisture using a clean kitchen towel or cheesecloth.

Step 4: Blend Flavors

• Matzo meal
• Eggs
• Potato starch
• Salt
• Black pepper

Mix thoroughly until all ingredients are evenly distributed.

Step 5: Heat Cooking Surface

Pour oil (and optional schmaltz) into a skillet, creating a layer about 1/8 inch deep.

Heat to 365°F, ensuring even temperature for perfect golden-brown latkes.

Step 6: Create And Fry Latkes

Scoop approximately 3 tablespoons of potato mixture and shape into flat, round disks.

Carefully place in hot oil and fry in small batches.

Cook each side for 2-3 minutes until edges turn crispy and golden brown.

Step 7: Drain And Serve

Transfer fried latkes to the prepared cooling rack, allowing excess oil to drip off.

Serve immediately while hot and crispy.

Potato Latke Tips for Frying

• Squeeze shredded potatoes in a clean kitchen towel to remove maximum moisture, ensuring crispy and golden latkes.
• Maintain consistent 365F oil heat to prevent soggy or burnt latkes, using a digital thermometer for precision.
• Fry latkes in small batches to keep oil temperature stable and achieve uniform crispiness on all sides.
• Form thin, compact patties that hold together without overmixing, which can make latkes dense and heavy.
• Enjoy latkes right after cooking for maximum crunchiness, keeping them warm on a wire rack in a low-temperature oven if needed.

Flavor Twists for Classic Potato Latkes

• Zucchini Latkes: Replace potatoes with grated zucchini, reducing moisture by salting and draining before mixing with remaining ingredients for a lighter, vegetable-based version.
• Gluten-Free Latkes: Swap matzo meal with almond flour or gluten-free breadcrumbs to accommodate celiac or gluten-sensitive diets while maintaining crispy texture.
• Sweet Potato Latkes: Use shredded sweet potatoes instead of regular potatoes for a slightly sweeter profile with added nutritional benefits and rich orange color.
• Herb-Infused Latkes: Incorporate fresh chopped herbs like chives, dill, or parsley into the mixture for an elevated flavor profile and aromatic enhancement.

Serving Up Latkes for Every Occasion

• Festive Feast Companion: Serve these golden latkes as a star side dish during Hanukkah celebrations with family and friends.
• Brunch Brilliance: Top warm latkes with a dollop of sour cream, chopped chives, or applesauce for a delightful weekend morning treat.
• Gourmet Garnish Platter: Create an elegant appetizer spread by arranging latkes with smoked salmon, capers, and a zesty herb cream, perfect for elegant gatherings.
• Comfort Food Upgrade: Pair these crispy potato pancakes with roasted chicken or brisket for a hearty, satisfying meal that brings warmth to the table.

Storing Potato Latkes

• Store leftover latkes in an airtight container, layered with parchment paper, for up to 3-4 days in the refrigerator. Seal tightly to prevent moisture and maintain crispiness.
• Wrap individual latkes in plastic wrap, then place in freezer-safe bag. Freeze flat for maximum 2 months. Label with date to track freshness.
• Restore crispiness by baking frozen or refrigerated latkes at 375°F for 10-15 minutes. Spread on baking sheet in single layer, avoiding overcrowding.
• Warm latkes at 350°F for 3-4 minutes, flipping halfway. This method quickly restores original crunchiness without additional oil.

FAQs

• What is matzo meal, and why is it used in latkes?

Matzo meal is a type of flour made from ground matzo crackers, providing structure and helping bind the ingredients together in latkes, creating a crispy exterior and tender interior.

• How do I prevent my latkes from becoming soggy?

Remove excess moisture from potatoes by squeezing them with a clean towel and ensuring oil is hot enough (365F) before frying to create a crisp, golden-brown exterior.

• Can I make latkes ahead of time?

Yes, you can prepare latkes in advance and reheat them in the oven at 350F for 5-10 minutes to maintain their crispiness without losing texture.

Classic Potato Latkes Recipe

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4.5 from 15 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Crispy golden potato latkes showcase the heart of Jewish culinary tradition, blending russet potatoes with onions and eggs. Served hot with applesauce or sour cream, these latkes invite you to savor a comforting slice of cultural heritage.

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Ingredients

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Main Ingredients:

• 2.5 pounds (1.13 kilograms) potatoes (preferably Yukon Gold)
• 1 large onion, shredded
• 1.5 cups (355 milliliters) high smoke point oil (avocado, peanut or grapeseed)

Binding and Seasoning Ingredients:

• 2 large eggs, beaten
• 3/4 cup (180 milliliters) matzo meal or bread crumbs
• 1 tablespoon potato starch
• 1.25 teaspoons salt
• 0.5 teaspoon pepper

Optional Ingredient:

• 0.25 cup (60 milliliters) schmaltz

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Instructions

1. Position a wire rack lined with paper towels near the cooking station to drain excess oil from latkes.
2. Use a food processor or box grater with large holes to shred potatoes, then submerge shreds in cold water to prevent browning.
3. Grate onion using fine holes, then drain potato shreds and thoroughly squeeze out moisture using a clean kitchen towel.
4. Mix potato and onion with matzo meal, eggs, potato starch, salt, and pepper until ingredients are evenly distributed and form a cohesive mixture.
5. Heat oil and optional schmaltz in a skillet to 365°F, ensuring the oil is approximately 1/8 inch deep for optimal frying.
6. Scoop roughly 3 tablespoons of potato mixture and form into compact, thin disks using your hands.
7. Carefully slide latkes into hot oil, avoiding overcrowding the pan, and fry for 2-3 minutes per side until edges turn golden brown and crispy.
8. Transfer fried latkes to prepared wire rack, allowing excess oil to drain and maintaining their crunchiness.
9. Repeat frying process with remaining potato mixture, adjusting heat as needed to prevent burning.

Notes

• Choose starchy potatoes like Russet for maximum crispiness and golden-brown exterior.
• Drain potato shreds thoroughly to prevent soggy latkes that won’t crisp up properly.
• Use a clean kitchen towel or cheesecloth to squeeze out every drop of excess liquid from potato mixture.
• Keep oil temperature consistent around 365F to ensure even browning and prevent greasy texture.
• Add a pinch of baking powder for extra lightness and crunch in the final latke.
• For gluten-free version, replace matzo meal with almond flour or gluten-free breadcrumbs.
• Make ahead and reheat in oven at 375F for 5-7 minutes to maintain crispiness.
• For healthier option, bake latkes on parchment paper at 425F instead of deep-frying.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Appetizer, Snacks
• Method: Frying
• Cuisine: Jewish

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 1 g
• Sodium: 220 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 80 mg