Description
Crispy Potato Latkes are a beloved traditional American Jewish appetizer, perfect for Hanukkah or any festive occasion. Made with grated russet potatoes, sweet onions, and a simple batter of eggs and matzo meal, these golden-fried pancakes are crispy on the outside and tender inside. They are served hot, often accompanied by homemade applesauce or sour cream, delivering a delightful balance of savory and sweet in every bite.
Ingredients
Scale
Potato Mixture
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 large eggs, slightly beaten
- ½ – ¾ cup matzo meal (can substitute potato starch or flour)
- ½ tablespoon salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
For Frying
- 1-2 large bottles canola oil
Instructions
- Prepare Potatoes: Peel and grate the russet potatoes, then immediately place them in a large mixing bowl filled with warm water. Let the potatoes soak for 10 minutes, then drain and refill the bowl with warm water. Repeat this soaking and draining process a total of three times until very few bubbles appear on the water’s surface.
- Drain Excess Moisture: Use a large cheesecloth, kitchen towel, or old pillowcase to squeeze out all excess water from the grated potatoes in batches. Transfer the drained potatoes to a clean large mixing bowl.
- Prepare Onion and Combine: Grate the sweet onions and squeeze out any excess liquid. Add the grated onion to the bowl with the potatoes. Stir in most of the eggs (start with ¾, reserving the rest), matzo meal, salt, baking powder, and black pepper. Mix thoroughly and if the mixture seems too dry, add the remaining eggs a little at a time until it holds together.
- Heat Oil: Pour canola oil into a large skillet or cast-iron pan until it is about ½ inch deep. Heat the oil over medium-high heat until it reaches 400°F (204°C), suitable for frying latkes.
- Fry Latkes: Drop 1-2 tablespoons of the latke batter into the hot oil, taking care not to crowd the pan. Use the back of a spoon to lightly pat each latke to flatten it thinly. Fry for 2-3 minutes on one side until golden brown, then carefully flip and cook the other side for an additional 1-2 minutes until crisp and golden.
- Drain and Season: Remove the latkes from the oil using a spider or skimmer and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt while still hot.
- Repeat Frying Process: Continue frying the remaining latke batter in batches, maintaining the oil temperature for consistent frying. Keep cooked latkes warm in an oven heated to 250°F (121°C) on baking sheets if needed.
- Serve: Serve the crispy latkes immediately with homemade applesauce or sour cream for the perfect finishing touch.
Notes
- Make-ahead: Latkes can be prepared in advance and refrigerated for up to 3 days in airtight containers.
- Reheating: Warm leftover latkes on a baking sheet at 350°F (177°C) for 10-15 minutes until heated through to restore crispiness.
- Freezing: Freeze cooked latkes on a parchment-lined baking sheet for 2-3 hours. Transfer to freezer-safe bags and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Substitutions: Matzo meal can be replaced with potato starch or flour if needed.
- Cooking oil: Use canola oil for frying as it has a high smoke point and neutral flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
