Potato latkes are golden, crispy pancakes that are a beloved staple in Jewish cuisine. Their crunchy exterior and tender interior make them irresistible. Perfect for Hanukkah or any time you crave comfort food, they’re surprisingly simple to make.
These savory treats combine grated potatoes, onions, and a few basic ingredients. With the right technique, you can achieve that perfect crispiness every time. No culinary expertise is needed—just a bit of patience and care.
This article will guide you through how to make a potato latke with clear, straightforward steps. From choosing the best potatoes to frying them to perfection, you’ll learn all the essentials. Let’s dive into creating this delicious dish.
What Are Potato Latkes?
Potato latkes are traditional Jewish pancakes made from grated potatoes and onions. Bound with eggs and flour, they’re fried until crispy and golden. They’re often served with applesauce or sour cream for dipping.
Rooted in Eastern European Jewish traditions, latkes are a Hanukkah favorite. The oil used in frying symbolizes the miracle of the holiday’s oil lasting eight days. They’re also a comforting side dish year-round.
The key to great latkes is removing excess moisture from the potatoes. This ensures a crispy texture rather than a soggy one. Let’s look at what you’ll need to get started.
Ingredients for Perfect Potato Latkes
To make a potato latke, you need simple, everyday ingredients. Potatoes are the star, with onions adding flavor. Eggs and flour act as binders, while oil ensures crispiness.
Here’s a quick list of essentials:
- Potatoes: Russet or Yukon Gold for their starchy texture.
- Onion: Yellow or white for a savory kick.
- Eggs: To bind the mixture together.
- Flour or Matzo Meal: For structure and texture.
- Salt and Pepper: For seasoning.
Use fresh, firm potatoes for the best results. A pinch of baking powder can add extra lightness, but it’s optional. Now, let’s talk about the tools you’ll need.
Tools You’ll Need
Making potato latkes requires basic kitchen tools. A box grater or food processor with a grating attachment is essential for shredding potatoes and onions. A clean kitchen towel helps remove moisture.
You’ll need a large skillet for frying, preferably cast iron for even heat. A mixing bowl, measuring spoons, and a spatula are also necessary. A slotted spoon helps remove latkes from hot oil.
Keep a plate lined with paper towels ready to drain excess oil. With these tools, you’re set to make crispy latkes. Let’s move on to the main process.
How to Make a Potato Latke
Creating a potato latke is straightforward with the right steps. Follow these six easy steps to achieve crispy, golden pancakes. Below is the process to make it happen.
Step 1: Prepare the Potatoes and Onion
Peel 4 medium Russet potatoes and 1 medium onion. Grate both using a box grater or food processor’s coarse grating blade. Place the grated mixture in a clean kitchen towel.
Wrap tightly and squeeze out as much liquid as possible over a bowl. This step is crucial for crispy latkes. Set the drained mixture aside.
Step 2: Mix the Ingredients
In a large bowl, combine the grated potatoes and onion with 2 beaten eggs. Add 3 tablespoons of all-purpose flour or matzo meal. Season with 1 teaspoon of salt and a pinch of black pepper.
Mix until everything is evenly combined. The mixture should hold together when pressed. If it’s too wet, add a bit more flour.
Step 3: Heat the Oil
Pour ¼ inch of vegetable oil or schmaltz into a large skillet. Heat over medium-high until shimmering, about 350°F if using a thermometer. The oil should be hot but not smoking.
Test the oil by dropping in a small piece of potato mixture. It should sizzle immediately. Proper oil temperature ensures crispy, non-greasy latkes.
Step 4: Form the Latkes
Scoop about 2 tablespoons of the potato mixture for each latke. Shape into a flat, round patty with your hands or a spoon. Press gently to compact without making them too dense.
Place the patties on a plate as you form them. Work quickly to keep the mixture from getting watery. You’re now ready to fry.
Step 5: Fry the Latkes
Carefully place 3-4 latkes in the hot oil, avoiding overcrowding. Fry for 3-4 minutes per side until golden brown and crispy. Use a spatula to flip them gently.
Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining mixture, adding more oil if needed. Keep the oil hot for each batch.
Step 6: Serve Immediately
Serve the latkes hot for the best texture and flavor. Pair with applesauce, sour cream, or both for dipping. Garnish with chopped chives or parsley for a fresh touch.
For extra flair, offer smoked salmon or a sprinkle of sea salt. Enjoy your potato latkes while they’re warm and crispy. They’re best fresh from the pan.
Tips for Crispy Potato Latkes
Achieving the perfect potato latke takes a few tricks. Squeeze out as much liquid as possible from the potatoes and onions. This prevents soggy pancakes and ensures crispiness.
Fry in small batches to maintain consistent oil temperature. Use starchy potatoes like Russets for better texture. Don’t skip seasoning—salt enhances the natural flavors.
If the mixture starts to release liquid while waiting, drain it again before frying. A hot skillet and enough oil are key. These tips will elevate your latkes.
Variations to Try
Potato latkes are versatile and open to creative twists. Add grated zucchini or carrots for a colorful, nutritious spin. Mix in fresh herbs like dill or parsley for extra flavor.
Here’s a table of popular variations:
| Variation | Key Ingredient | Flavor Profile |
|---|---|---|
| Zucchini Latkes | Grated zucchini | Light, slightly sweet |
| Sweet Potato Latkes | Sweet potatoes | Sweet, earthy |
| Cheesy Latkes | Grated cheddar | Rich, savory |
These variations add variety while keeping the classic latke vibe. Experiment based on your taste or occasion. They’re all delicious and easy to make.
Serving Suggestions
Serve potato latkes hot with traditional toppings like applesauce or sour cream. They pair well with hearty dishes like brisket or roasted chicken. A fresh green salad balances their richness.
For a festive touch, offer them as appetizers at gatherings. Arrange on a platter with small bowls of dips. They’re great for breakfast with a fried egg on top.
Garnish with a sprinkle of flaky sea salt or fresh herbs. Presentation makes them even more appealing. Latkes are versatile for any meal or event.
Common Mistakes to Avoid
Even simple potato latkes can go wrong. Not squeezing out enough liquid leads to soggy pancakes. Always drain the potatoes and onions thoroughly.
Overcrowding the skillet lowers the oil temperature, resulting in greasy latkes. Fry in small batches. Using low-starch potatoes can make them fall apart.
Don’t rush the frying process—low heat won’t crisp them properly. Taste the first latke to adjust seasoning. Attention to these details ensures success.
Storing and Reheating Latkes
Potato latkes are best fresh, but leftovers can be stored. Cool completely, then place in an airtight container in the fridge for up to 3 days. Layer with parchment to prevent sticking.
To reheat, place on a baking sheet in a 375°F oven for 5-7 minutes. This restores crispiness better than a microwave. Avoid freezing, as it can make them soggy.
For prep ahead, grate and drain potatoes early, but fry just before serving. Freshly fried latkes have the best texture. Store the raw mixture in cold water to prevent browning.
Summary
Making a potato latke is a rewarding and straightforward process. With grated potatoes, onions, eggs, and flour, you can create crispy, golden pancakes. The six steps—preparing ingredients, mixing, heating oil, forming patties, frying, and serving—ensure perfect results.
Customize with zucchini, sweet potatoes, or cheese for variety. Avoid mistakes like insufficient draining or overcrowding the pan. These latkes are perfect for holidays, dinners, or snacks.
With these tips, you’ll master how to make a potato latke that’s crispy and delicious. Serve with classic toppings and enjoy the comforting flavors. They’re sure to be a hit every time.
FAQ
Can I use a food processor to grate potatoes for latkes?
Yes, a food processor with a coarse grating blade works well. It saves time and ensures uniform shreds. Just be sure to squeeze out excess liquid afterward.
What’s the best potato for potato latkes?
Russet or Yukon Gold potatoes are ideal due to their high starch content. They create a crispy exterior and tender interior. Avoid waxy potatoes like red varieties.
How do I keep latkes crispy after frying?
Drain on paper towels and serve immediately. If holding, keep them in a single layer in a 200°F oven. Avoid stacking to prevent sogginess.
Can I make potato latkes ahead of time?
Yes, prepare the mixture and refrigerate for up to a few hours. Drain any liquid before frying. Fry fresh for the best texture and flavor.
What oil is best for frying latkes?
Vegetable oil or schmaltz (chicken fat) are traditional for their high smoke point. Canola oil also works well. Use enough for a ¼-inch depth in the pan.