Potato Latkes
These perfect Potato Latkes are golden and crispy on the outside while soft on the inside. They are made with basic ingredients and take no time to make. Serve them with applesauce or sour cream for the perfect finish.
There are those of us who hold out all year long to enjoy potato latkes for Hanukkah. Then there are those of us who can’t wait for a special occasion to enjoy them. We must have them often!
The history of the latke
There are a few stories about the origin of the Potato Latke. According to Rabbi Alon Levkovitz, the first latkes were referred to as pancakes and originated in the 14th century. They were made of deep fried Ricotta cheese and fried in animal fat. They later evolved into a grain made pancake, most commonly made with rye or buckwheat, and still fried in animal fat. They were first referred to as latkes in the English language in 1927. By that time the grain version had been swapped out for potatoes, and later the animal fat was swapped for olive oil. Today, many Jewish family celebrate Hanukkah by eating them.
How to make this recipe
Shred or grate the potatoes into a bowl. Transfer the potatoes to a large piece of cheese cloth. Squeeze the cheesecloth until all of the excess potato juice is squeezed out. Measure two cups of the potatoes back into the bowl, (discard the rest or use for something else).
Add the egg, flour, onion, pepper and salt, and mix well.
Heat about 1/4 inch of oil over medium heat in a large skillet. Drop a pinch of batter into the hot oil. It should sizzle if the oil is hot enough. Using a 1/2 cup cookie scoop or measuring cup, place 4 equal mounds of the mixture into the skillet. Use the back of the scoop or measuring cup to flatten the potato patties to about 1/3 inch in thickness. Fry on one side until they are golden brown and crispy around the edges, about 2 to 3 minutes. Add additional pepper and salt to taste. Flip over and fry the other side. Transfer to a paper towel lined plate to drain off excess grease.
Pro tips for this recipe
- The most important tip is to have all your ingredients, utensils and frying pan prepped and ready to go. Why? Because, the minute the potatoes are shredded they begin to oxidize and quickly start to turn brown. You want to be able to work quickly to mix all ingredients and begin frying the latkes.
- It’s extremely important to squeeze all of the potato liquid from the shredded potatoes. If you don’t the potato latkes will be dense and heavy.
- Olive oil is a popular oil for frying latkes. However, you can use any neutral oil, like canola.
- If you have a food processor, you can shred the potatoes and onion using the coarse shredding attachment. If you don’t have a food processor, simply grate the potatoes on a box grater. That’s actually what I did, because I was too lazy to retrieve my food processor from my pantry.
- Use Idaho or russet potatoes for this recipe. They have a high starch content which helps in binding the ingredients together.
- Make all of the latkes the same uniform size, and don’t over crowd the skillet.
How to serve Potato Latkes
I guess that depends on whether you are eating them for an appetizer, breakfast, or dinner side. The most popular way to serve potato latkes is with applesauce or sour cream. As you can see, my favorite is applesauce, (unsweetened) and I love them for breakfast. Some prefer them with smoked salmon. They are actually good with so many things.
Who says you need a fork or spoon when eating a potato latke! 🙂
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Description
These potato latkes are crispy on the outside and soft on the inside. They take no time to make and are super addicting.
Ingredients
- Olive, canola or vegetable oil
- 3 medium size russet potatoes, peeled
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1/4 cup finely chopped or grated onion
- 1/8 teaspoon pepper
- 3/4 teaspoon salt
- applesauce or sour cream
- Finely diced green onions, (green part only), optional
Get Recipe Ingredients
Instructions
- Shred or grate the potatoes into a bowl. Transfer the potatoes to a large piece of cheese cloth. Squeeze the cheesecloth until all of the excess potato juice is squeezed out. Measure two cups of the potatoes back into the bowl, (discarding the rest or use for something else). Add the egg, flour, onion, pepper and salt, and mix well.
- Heat about 1/4 inch of oil over medium heat in a large skillet. Test the oil to see if it’s hot enough by dropping a pinch of batter in the oil. If it sizzles, it’s hot enough. Using a 1/2 cup cookie scoop or measuring cup, place 4 equal mounds of the mixture into the skillet. Use the back of the scoop or measuring cup to flatten the potato patties to about 1/3 inch in thickness. Fry on one side until they are golden brown and crispy around the edges, about 2 to 3 minutes. Add additional pepper and salt to taste. Flip over and fry the other side. Transfer to a paper towel lined plate to drain off excess grease.
- Serve immediately with a side of applesauce or sour cream. Potato Latkes are best if served soon after making them.
Notes
- This recipe makes 4 large latkes, using 1/2 cup of batter per latke. Feel free to make smaller latkes if you want such as 1/4 cup, especially if you’re making these for a party.