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.
Ingredients
Scale
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
Instructions
- Position a wire rack lined with paper towels near the cooking station to drain excess oil from latkes.
- Use a food processor or box grater with large holes to shred potatoes, then submerge shreds in cold water to prevent browning.
- Grate onion using fine holes, then drain potato shreds and thoroughly squeeze out moisture using a clean kitchen towel.
- Mix potato and onion with matzo meal, eggs, potato starch, salt, and pepper until ingredients are evenly distributed and form a cohesive mixture.
- Heat oil and optional schmaltz in a skillet to 365°F, ensuring the oil is approximately 1/8 inch deep for optimal frying.
- Scoop roughly 3 tablespoons of potato mixture and form into compact, thin disks using your hands.
- 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.
- Transfer fried latkes to prepared wire rack, allowing excess oil to drain and maintaining their crunchiness.
- 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