Posted November 3, 2023 by: Admin #Kitchen

These Classic Potato Latkes offer a delightful contrast of crisp edges and a tender center. When they come off the stove, a sprinkle of salt is the perfect finishing touch. Serve them with a dollop of sour cream and chives, and you have the ultimate comfort food. These latkes are an excellent choice for breakfast, offering a delightful alternative to your usual Breakfast Potatoes.

Latkes are essentially miniature potato Hash Browns, making them a fun and manageable serving size. They are bound together with a touch of egg and flour, which also makes flipping them easier. You have the flexibility to make them larger or smaller, depending on your preference.

We have a deep appreciation for potatoes, relishing them in various dishes like Au Gratin Potatoes, Creamy Mashed Potatoes, and the ever-beloved Roasted Potatoes. If you share our passion for potatoes, this latke recipe is a must-try!

What are Latkes?

Latke, pronounced as “lot-kee,” is a Yiddish term for “pancake.” Latkes are essentially small, shredded potato pancakes fried in oil to achieve a crispy, hash brown-like texture. They are often served with sour cream and chives. In terms of flavor, they are somewhat reminiscent of Ukrainian Deruny, with the key distinction being the use of a star grater, resulting in a more potato puree-like texture rather than grated potato.

Traditionally, Jewish people serve latkes and other oil-fried foods during Hanukkah to symbolize and celebrate the miraculous occurrence of the menorah oil lasting for 8 nights instead of just one. While latkes can be made from a variety of ingredients like zucchini, carrots, beets, or cheese, we prefer the classic potato version. These delectable treats are so tasty that you’ll want to enjoy them all year long.

Ingredients

This latke recipe is wonderfully simple to put together, and you likely have most of the ingredients right in your kitchen and pantry.

• Potatoes – You’ll need 1 lb. or 2 large peeled russet potatoes
• Onion – Halved and peeled
• Flour – It binds the batter, adding structure and stability to the pancakes for frying
• Baking powder – A leavening agent that gives your potato latkes a delightful fluffiness and texture
• Salt and pepper – For seasoning
• Egg – Helps bind the potatoes and onion together during frying
• Kosher salt – Sprinkle on top after frying
• Oil – Vegetable oil or extra light olive oil for frying

Pro Tip:

Once the potatoes are grated, they will quickly start to look discolored. This is normal and expected. This oxidation process will not affect the final outcome of the latkes.

How to Make Potato Latkes

• Grate – Grate the potatoes and half of an onion using the large holes on a box grater or in a food processor. Use a dishtowel or cheesecloth to squeeze out excess liquid.
• Prepare batter – In a large mixing bowl, whisk together flour, baking powder, salt, and pepper, and then whisk in the egg. Add in the squeezed dried grated potatoes and stir until the potatoes are evenly coated in the batter.
• Fry – Heat a large, heavy-bottomed skillet over medium-high heat and generously coat the bottom of the pan (about 1/4” of oil). Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time. Immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook for about 3 to 4 minutes more or until the second side is brown.
• Remove – Transfer the latkes in a single layer to a paper-towel-lined plate to absorb the excess oil on the latkes, and sprinkle with kosher salt.
• Continue – Repeat the frying process with the remaining batter, adding more oil to the skillet as needed. Serve warm latkes with sour cream garnished with chives or see additional ideas below.

Pro Tip:

Draining potatoes can stain your towel, so avoid using your prized kitchen towels for this task. You can also use a cheesecloth to squeeze out the excess liquid.

Pressing the latke down in the pan fans out the edges, creating those irresistibly crisp lacy edges. How much you should press the latke down depends on the thickness you prefer. They can be flat and crispy or thicker and softer. Flatter latkes cook through faster while thicker ones take longer.

Pro Tip:

Common Questions

What are the best potatoes for latkes?

Simple russet potatoes (also known as Idaho Potatoes) are the best potatoes for latkes. They have a high starch content, making them crisp up beautifully while maintaining a tender interior.

Can I substitute the flour?

Traditionally, matzo meal is used instead of flour. Substitute the flour with 2 Tbsp of matzo meal or unseasoned bread crumbs.

Are latkes the same as hash browns?

They are very similar; however, hash browns typically only require potatoes, onion, and salt. Latkes are made from a batter with flour, egg, etc., making them more pancake or fritter-like.

Which oil is best for frying latkes?

A high-heat oil like extra light olive oil, vegetable oil, grapeseed oil, and canola oil are all good options. Additionally, you could use schmaltz (rendered poultry fat) for additional flavor.

What to Serve With Latkes

My favorite topping for latkes is a dollop of sour cream and a sprinkle of chives. You could also serve latkes sweet with Applesauce.

Latkes are so tasty that I could seriously eat six or seven as an entire meal, but they are meant to be a side. They are great to serve for breakfast, lunch, or dinner. Here are a few of our favorite dishes to pair with latke:

How to Store and Reheat Latkes

Latkes are at their best when served warm and crisp, right out of the pan. To keep them warm as you continue frying, place your fried latkes on a baking sheet and put them in a 200°F oven. They’ll stay warm and crisp until you’re ready to serve.

• Prep Ahead: If you need to prepare these ahead of time, you can shred your potatoes in advance. Store them submerged in a bowl of water in the refrigerator to prevent browning. When you’re ready to prepare your latkes, drain the potatoes and squeeze them dry with a towel, as mentioned in the recipe.
• To Refrigerate: Transfer cooled latkes to an airtight container and refrigerate for 3-4 days.
• To Freeze: Arrange your fried and cooled latkes in a single layer on a baking sheet and freeze overnight. Take the frozen patties, place them into a freezer Ziploc bag, and freeze them for up to 2 weeks. Reheat in the oven or air fryer as described below.
• Reheating: You can quickly reheat leftover refrigerated latkes in a skillet, air fryer, or in the oven at 300°F until crisped and warmed through.

• Grate the potatoes and onions on the large holes of a box grater or on the grating disk of a food processor. Transfer the mixture to a cheesecloth or a clean, lint-free dishtowel and squeeze out as much of the liquid as possible. You’ll be surprised how much liquid comes out.
• In a large mixing bowl, whisk together flour, baking powder, salt, and pepper then whisk in the egg. Add in the squeezed dry potatoes and stir until the potatoes are evenly coated in the batter.
• Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil (enough to generously coat the bottom of the pan). Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time (or use a trigger-release ice cream scoop) and immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.
• Transfer latkes to a paper-towel-lined plate and immediately sprinkle lightly with kosher salt.
• Repeat with the remaining potato mixture adding more oil to the skillet as needed. Serve warm latke with sour cream garnished with chives.