This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
- Shred the potatoes and wring out excess moisture with a cheesecloth.
- Mix two cups of the potatoes with the flour, salt, egg, and diced onion.
- Fry spoonfuls of the potato mixture in hot oil, pressing down to form patties.
- Cook until golden brown on both sides. Drain on paper towels.
Classic Latkes
Looking for the perfect latke recipe for Hanukkah? Whether you serve them with sour cream or applesauce, these ultra-crispy potato pancakes will be a hit.
Prep: 15min
Total: 30min
Yield: 13
Nutrition Facts: calories 2455 Calories, Fat 181 g, Saturated Fat 18 g, Trans Fat 1 g, Cholesterol 380 mg, Sodium 2945 mg, Carbohydrate 169 g, Fiber 14 g, Sugar 18 g, Protein 34 g
Ingredients:
- 1 1/2 lb. Russet potatoes, peeled (about 2 medium)
- 8 oz. White onion, peeled (about 1 medium)
- 2 large eggs, beaten
- 3/4 c. matzo meal
- 1 tbsp. kosher salt, divided
- Canola oil, for frying
- 2 tbsp. freshly chopped chives
- Applesauce, for serving
- Sour cream, for serving
Instruction:
- Ideally using the grating attachment on a food processor, or using the medium holes on box grater, grate potatoes. In a separate bowl do the same with the onion, discarding any onion juice that is created. Transfer the grated vegetables to a large bowl.
- Working with a bit of the potatoes and onions at a time, add the vegetables to the center of a clean kitchen towel or cheese cloth, and squeeze out as much liquid as possible over a bowl. Repeat this until all of the shreds are dry.
- Take the bowl of potato and onion juice and carefully pour out the liquid. This should reveal some paste-like potato starch at the bottom of the bowl. Reserve the potato starch.
- In a large bowl, toss together the reserved potato starch, salt and the dried, shredded vegetables. Then gradually add the egg and matzo meal, alternating adding a bit of each at a time, until you are able to form the latkes into patties but the mixture isn’t too dry.
- In a large skillet over medium heat, heat about 1/4” oil until shimmering. To test if oil is hot enough, use a bit of latke batter and make sure it sizzles and begins to brown.
- Form as many latkes that will fit into your skillet without overcrowding and add to the oil. Fry until crispy and golden, about 2 to 3 minutes per side. Transfer to paper towels to drain, then sprinkle with a bit more salt. Repeat with the remaining latke batter.
- Serve with chives, applesauce, and sour cream.
Latkes | Basics with Babish
FAQ
What’s the difference between potato pancakes and latkes?
Is russet better than Yukon Gold for latkes?
What oil is best for latke frying?
Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.
What is the best binder for latkes?
