Yiddish potato pancakes, known as latkes, are a beloved Ashkenazi Jewish dish made from grated potatoes, onion, eggs, and matzo meal, fried until golden and crisp. They are traditionally served during Hanukkah but are enjoyed year-round as a comforting side or main. This recipe delivers perfectly crispy edges with a tender, flavorful interior, using a simple technique that ensures they hold together beautifully.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled
- 1 medium yellow onion (about 6 oz / 170 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) matzo meal (or all-purpose flour)
- 1 1/2 tsp (9 g) kosher salt, plus more for seasoning
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (approx.)
Instructions
- Grate the potatoes and onion using the large holes of a box grater or a food processor with the shredding disc. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial for crisp latkes.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, matzo meal, salt, and pepper. Mix until well combined. The mixture should hold together when pressed; if it seems too wet, add an extra tablespoon of matzo meal.
- Heat the vegetable oil in a large, heavy skillet (cast iron works well) over medium-high heat until shimmering but not smoking, about 350°F (175°C). You want about 1/4 inch (6 mm) of oil in the pan.
- Drop heaping tablespoons of the potato mixture into the hot oil, flattening each slightly with the back of the spoon to form 2- to 3-inch (5-7.5 cm) pancakes. Do not overcrowd the pan; work in batches of 4-5 latkes, depending on pan size.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Use a spatula to flip carefully. Adjust heat as needed to prevent burning.
- Transfer cooked latkes to a wire rack set over a baking sheet to drain. Sprinkle immediately with a pinch of fine salt while hot. Repeat with the remaining mixture, adding more oil if needed.
- Serve hot, with applesauce and/or sour cream on the side.
Tips
- Squeeze, squeeze, squeeze: The more liquid you remove from the potatoes, the crispier the latkes. Don’t skip the towel step; it’s the difference between crispy and soggy.
- Use russet potatoes: They have high starch and low moisture, which yields the best texture. Waxy potatoes (like red or new) will make gummy latkes.
- Don’t overcrowd the pan: Frying too many at once lowers the oil temperature, resulting in greasy, pale latkes. Keep the oil at a steady temperature between batches.
- Keep warm in the oven: If making a large batch, preheat your oven to 200°F (95°C) and keep cooked latkes on a baking sheet in the oven while you finish frying.
Serving Suggestions
Latkes are classically served with applesauce and sour cream. The sweet-tart applesauce cuts through the richness, while sour cream adds a cool tang. They also pair well with smoked salmon and a dollop of crème fraîche, or as a side to brisket or roast chicken. For a modern twist, serve with a sprinkle of fresh dill or chives.
Variations
- Sweet Potato Latkes: Substitute half or all of the russet potatoes with peeled sweet potatoes. They will be slightly sweeter and a bit softer; squeeze well and add an extra tablespoon of matzo meal if needed.
- Zucchini Latkes: Replace the potatoes with grated zucchini (about 2 lbs / 900 g). Salt the zucchini and let it sit for 10 minutes, then squeeze thoroughly to remove excess water. Proceed as directed; these are lighter and more delicate.
- Herbed Latkes: Add 2 tablespoons of chopped fresh dill or parsley to the batter for a fresh, green note.
- Gluten-Free: Use potato starch or gluten-free all-purpose flour instead of matzo meal (which contains wheat).
Storage and Reheating
Refrigerate leftover latkes in an airtight container for up to 4 days. To freeze, place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag; they will keep for up to 3 months. Reheat frozen or refrigerated latkes in a 375°F (190°C) oven on a baking sheet for 5-10 minutes (or 15-20 minutes if frozen) until hot and crispy. Avoid the microwave, which makes them soggy.
Frequently Asked Questions
Can I use a food processor to grate the potatoes? Yes, a food processor with a shredding disc saves time and produces consistent shreds. Just be careful not to over-process, which can make the mixture mushy.
Why are my latkes falling apart? This usually happens when the mixture is too wet or there aren’t enough eggs/binders. Make sure to squeeze out all the liquid, and if the mixture doesn’t hold together when pressed, add another tablespoon of matzo meal or a beaten egg.
Can I bake latkes instead of frying? Yes, you can bake them at 425°F (220°C) on a well-oiled baking sheet for 15-20 minutes, flipping halfway. They will be less crispy and more cake-like, but still delicious and lower in fat.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and a strong flavor that can overpower the potatoes.
Can I make the batter ahead of time? It’s best to fry immediately after mixing, as the potatoes will oxidize and turn brown, and the mixture will release more liquid. If you must, cover and refrigerate for up to 2 hours, then stir well and squeeze out any excess liquid before frying.
Are latkes kosher for Passover? Traditional latkes use matzo meal, which is kosher for Passover. If you use flour instead, it is not. Always check your ingredients for Passover certification if that is a concern.
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