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.
How To Make Classic Latkes: The Easiest, Simplest Method
We tried 5 classic latke recipes to find a fail-proof method for latkes at home.
Serving Size: Serves 12
Nutrition Facts: Saturated Fat 5.4 g, unSaturated Fat 0.0 g, Carbohydrate 14.2 g, Sugar 0.8 g, servingSize Serves 12, Protein 2.3 g, Fat 17.8 g, calories 224 cal, Sodium 175.3 mg, Fiber 1.1 g, Cholesterol 0 mg
Ingredients:
- 1 1/2 pounds baking potatoes (3 to 4 potatoes)
- 1/2 medium yellow onion, peeled and quartered
- 1 large egg
- 2 tablespoons matzo meal or unseasoned dry breadcrumbs
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup canola oil or chicken schmaltz, or a combination of both
- Applesauce and sour cream, for serving
Instruction:
- Heat the oven and fit one baking sheet with paper towels and another with a cooling rack. Arrange a rack in the middle of the oven and heat to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire cooling rack into another baking sheet. Set both aside.
- Prepare the potatoes. Scrub the potatoes well, but do not peel. Cut each potato in half crosswise.
- Grate potatoes and onion with a food processor. Grate the potatoes and onion using the shredding disk of a food processor.
- Make a cheesecloth tourniquet and squeeze liquid from potato and onion. Transfer the grated potato and onion onto a large triple layer of cheesecloth. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a large bowl, then twist and squeeze the potatoes and onion as hard as you can until no more liquid comes out of the potatoes and onion shreds.
- Pour off the liquid, but keep the potato starch. Give the liquid a few minutes to allow the potato starch to settle and then pour off and discard the liquid but leave the potato starch.
- Toss the latke ingredients together with your fingers. Add the potatoes, onion, eggs, matzo meal or breadcrumbs, salt, and pepper to the bowl of starch. Mix with your fingers, making sure that the potato starch breaks up and is evenly distributed with the rest of the ingredients. Set batter aside for 10 minutes.
- Heat the oil. Place the oil or schmaltz (or a combination of the two) in a large skillet so that when melted there is a depth of 1/4 inch (for a 10-inch skillet you’ll need 1 cup of melted oil/schmaltz). Heat over medium-high heat until a piece of the latke mixture sizzles immediately.
- Form latkes one at a time. Scoop 1/4 cup of the mixture onto a fish or flat spatula. Flatten with your fingers to a 4-inch patty.
- Fry the latkes until golden on both sides. Slide the latke into the hot oil, using a fork to nudge the latke into the pan. Repeat until the pan is full but the latkes aren’t crowded. Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.
- Drain the latkes. Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.
- Serve with applesauce and sour cream or keep warm in the oven. Serve immediately with applesauce and sour cream, or transfer the latkes to the wire cooling rack set in the baking sheet and keep warm in the oven for up to 30 minutes while you continue cooking the rest of the latkes.
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.
The Maccabeats – Latke Recipe – Hanukkah
FAQ
What is the difference between a potato pancake and a latke?
Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren’t hash browns.
Why do Jews eat applesauce with latkes?
Tradition says so. Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious.
What oil is best for latke frying?
Fry in an oil with a high smoke point
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.
Are latkes pan fried or deep fried?
Latkes are pan-fried potato pancakes made from grated potatoes and onion, an egg, and a binder, such as matzo meal or breadcrumbs.
Are latkes different from hash browns?
Latkes and hash browns are quite similar, but latkes are made from a few more ingredients. As pointed out by Chowhound user dixieday2, hash browns typically call for just two ingredients — potatoes and onions (and, presumably, salt) — while latkes are made from a batter.
