Potato Latkes Recipe

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.

1. Shred the potatoes and wring out excess moisture with a cheesecloth.
2. Mix two cups of the potatoes with the flour, salt, egg, and diced onion.
3. Fry spoonfuls of the potato mixture in hot oil, pressing down to form patties.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve with chives, applesauce, and sour cream.

Classic Potato Latkes (Crazy Easy)

These classic, super crispy potato latkes have a texture and taste worth writing home about. Serve them as an entree or a side dish!

Prep: 10min

Total: 20min

Yield: 20

Serving Size: 1 serving

Nutrition Facts: calories 75 kcal, Carbohydrate 5 g, Protein 1 g, Fat 6 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 8 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 1 lb yukon gold potatoes (shredded)
• 1 small onion (shredded)
• 1 large egg
• 2 tbsp flour
• 1 tsp kosher salt (adjust to taste)
• 1/2 cup oil (avocado or light olive oil)

Instruction:

1. Peel the potatoes and onion. Shred the potato and onion using a food processor or hand grater.
2. Add the shredded potatoes to a cheesecloth or towel and squeeze out as much liquid as possible.
3. Add the shredded potato and onion into a bowl, followed by whisked egg, flour, and salt. Toss until evenly combined.
4. Preheat a pan over medium-heat with oil. Place a spoonful of the latke batter into the pan and press it with the back of the spoon to flatten it.
5. Turn the latke over as soon as its golden. Fry on the other side. Repeat until you run out of batter. Serve immediately and enjoy while they are still crispy!

Potato Latkes

Prep: 0 10min0

Total: 0 20min0

Yield: 2 servings

Serving Size: 1 of 2 servings

Nutrition Facts: servingSize 1 of 2 servings, calories 543, Fat 22g, Saturated Fat 13g, Carbohydrate 76g, Fiber 5g, Sugar 2g, Protein 13g, Cholesterol 153mg, Sodium 996mg

Ingredients:

• 2 large baking potatoes
• 1 extra-large egg, whisked
• 3 tablespoons all-purpose flour
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons clarified butter

Instruction:

1. Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
2. Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

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?

What do Jews eat with latkes?