Description
Crispy Potato Latkes are a classic American-Jewish appetizer perfect for celebrations like Hanukkah. These delicious, golden-brown potato pancakes are made with russet potatoes, sweet onions, eggs, and matzo meal, fried to crispy perfection. Served warm with applesauce or sour cream, they offer a comforting and traditional treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Potatoes and Onions
- 5 lbs russet potatoes
- 2 large sweet onions
Binding Ingredients
- 4 large eggs, slightly beaten
- ½ – ¾ cup matzo meal (can substitute potato starch or flour)
- ½ Tbsp salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
For Frying
- 1-2 large bottles of canola oil
Instructions
- Prep the Potatoes: Peel and grate the potatoes, then immediately place them in a mixing bowl filled with warm water. Let them sit for 10 minutes, then drain and refill with warm water. Repeat this process a total of three times until there are very few bubbles on the surface, which indicates starch removal.
- Drain Excess Moisture: Using a large cheesecloth, kitchen towel, or old pillowcase, squeeze out all the excess water from the grated potatoes in batches. Place the drained potatoes into a large mixing bowl.
- Prepare Onions and Combine: Grate the onions and ring out any excess water. Add the onions to the potatoes along with most of the beaten eggs (start with about ¾ of them), matzo meal, salt, baking powder, and black pepper. Mix well. If the mixture feels too dry, add more egg gradually until the right consistency is reached.
- Heat the Oil: In a large skillet or cast-iron pan, heat enough canola oil to fill about half an inch. Heat the oil to 400°F (204°C) to ensure a crispy exterior.
- Fry the Latkes: Drop 1-2 tablespoons of the latke batter into the hot oil, making sure not to crowd the pan. Use the back of a spoon to pat each latke thin. Fry for 2-3 minutes per side until golden brown, then carefully flip and fry the other side for 1-2 minutes.
- Drain and Season: Remove the cooked latkes and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of kosher salt for flavor.
- Serve or Keep Warm: Serve the latkes hot with homemade applesauce or sour cream. To keep warm, place them on baking sheets in an oven preheated to 250°F (121°C) until ready to serve.
Notes
- Make-ahead: Latkes can be prepared ahead and refrigerated for a few days before frying.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. They can last up to a week when properly stored.
- Reheating: Reheat in a 350°F (177°C) oven on a baking sheet for 10-15 minutes or until warmed through.
- Freezing: Freeze latkes for up to 3 months. Freeze individually on a parchment-lined baking sheet, then transfer to airtight freezer bags.
- Reheat Frozen: Thaw overnight in the refrigerator and bake at 350°F (177°C) for 10-15 minutes before serving.
- For a gluten-free version, use potato starch instead of matzo meal.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 105 mg
