Potato pancakes, known as latkes, are a beloved Hanukkah tradition. These crispy, golden pancakes are made from grated potatoes and onions, bound with egg and matzo meal, then fried until perfectly crunchy. The contrast between the crisp exterior and tender interior makes them an irresistible treat, traditionally enjoyed during the Festival of Lights.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled
- 1 medium onion, peeled
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) matzo meal (or all-purpose flour)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying (about 1 cup / 240 ml)
- Applesauce and sour cream, for serving (optional)
Instructions
- Grate the potatoes and onion using the large holes of a box grater or a food processor with the grating disc. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This is crucial for crispiness.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, matzo meal, salt, and pepper. Mix well until thoroughly combined.
- Pour about 1/4 inch (0.6 cm) of vegetable oil into a large skillet (preferably cast-iron or non-stick) and heat over medium-high heat until shimmering but not smoking (about 350°F / 175°C).
- Drop heaping tablespoons of the potato mixture into the hot oil, flattening each slightly with the back of a spoon to form 3-inch (7.5 cm) pancakes. Do not overcrowd the pan; cook in batches.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Adjust the heat if they brown too quickly or too slowly.
- Transfer the cooked latkes to a wire rack set over a baking sheet to drain. Keep them warm in a 200°F (95°C) oven while cooking the remaining batches.
- Serve immediately with applesauce and/or sour cream.
Tips
- Squeeze well: The key to crispy latkes is removing as much moisture as possible from the grated potatoes. A potato ricer or a sturdy kitchen towel works best.
- Don’t skip the onion: Onion adds moisture and flavor, but it also helps prevent the potatoes from browning too quickly due to its natural sugars. Grate it finely.
- Use the right oil: A neutral oil with a high smoke point, like vegetable, canola, or grapeseed, is ideal. Olive oil can burn and impart a bitter taste.
- Keep them warm: Latkes are best fresh, but if making ahead, keep them on a wire rack in a low oven to maintain crispiness. Avoid stacking them, as they will steam and become soggy.
Serving Suggestions
Serve latkes hot with classic accompaniments like applesauce and sour cream. For a savory twist, top with smoked salmon and a dollop of crème fraîche. They also pair well with a main dish like brisket or roasted chicken. For a festive touch, sprinkle with a little flaky sea salt right before serving.
Variations
- Sweet Potato Latkes: Substitute half or all of the russet potatoes with sweet potatoes for a slightly sweeter, more colorful pancake. Note that sweet potatoes have more moisture, so squeeze extra well.
- Zucchini Latkes: Grate zucchini and salt it, letting it sit for 10 minutes, then squeeze out excess liquid. Combine with potato for a lighter version.
- Herbed Latkes: Add 2 tablespoons of chopped fresh dill, chives, or parsley to the batter for extra flavor.
- Gluten-Free: Use potato starch or gluten-free all-purpose flour instead of matzo meal. The texture will be slightly different but still delicious.
Storage and Reheating
Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. You can also reheat in a skillet with a little oil over medium heat. Avoid microwaving, as it will make them soggy. For longer storage, freeze latkes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen directly in the oven.
Frequently Asked Questions
Why are my latkes falling apart? This usually means the mixture is too wet or there aren’t enough eggs. Make sure to squeeze out as much liquid as possible, and if the mixture seems loose, add a little more matzo meal or flour.
Can I make the batter ahead of time? It’s best to make the batter right before frying, as the potatoes will oxidize and turn brown, and they will release more liquid. If you must prep ahead, squeeze the potatoes, mix with the other ingredients, and cover tightly. Use within 1 hour.
Why are my latkes greasy? The oil may not be hot enough. If the oil is too cool, the latkes absorb it instead of frying. Ensure the oil is at 350°F (175°C) before adding the batter, and don’t overcrowd the pan.
Can I bake latkes instead of frying? Yes, you can, but they will not be as crispy. Brush a baking sheet with oil, shape the latkes, brush the tops with oil, and bake at 425°F (220°C) for about 20 minutes, flipping halfway. They will be more like potato patties than traditional fried latkes.
What is the best potato for latkes? Russet potatoes are ideal because they are high in starch and low in moisture, which yields a crispier latke. Yukon Golds work too, but they have more moisture and may need extra squeezing.
Can I use a food processor to grate? Absolutely, a food processor with a grating disc saves time and effort. Just be careful not to over-process, which can make the potatoes mushy.
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