Crispy, golden, and deeply comforting, potato pancakes—also known as latkes—are a beloved dish with roots in Eastern European Jewish cuisine. Traditionally served during Hanukkah, these pancakes are a delicious way to celebrate with family and friends. Whether enjoyed with applesauce or sour cream, latkes bring warmth and nostalgia to any table. This recipe is simple, authentic, and guaranteed to produce perfectly crisp results every time.
Ingredients
- 4 large russet potatoes, peeled
- 1 medium onion
- 2 large eggs
- 1/4 cup all-purpose flour (or matzo meal for a traditional version)
- 1 ½ teaspoons salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
1. Grate the Potatoes and Onion
Using a box grater or food processor, grate the peeled potatoes and onion. Combine them in a large bowl.
2. Remove Excess Moisture
Place the grated mixture into a clean kitchen towel or cheesecloth. Twist and squeeze firmly to remove as much liquid as possible. This step is crucial for crispy latkes.
3. Mix the Batter
Transfer the dried mixture back to a clean bowl. Add the eggs, flour (or matzo meal), salt, and pepper. Stir well until everything is evenly combined.
4. Heat the Oil
Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high until the oil shimmers or reaches 350°F (175°C).
5. Form and Fry the Latkes
Scoop approximately 2 tablespoons of the potato mixture into your hand or a spoon and gently flatten into a patty. Carefully place it in the hot oil. Repeat with additional batter, being careful not to overcrowd the pan. Fry each latke for 3 to 4 minutes per side, or until golden brown and crisp.
6. Drain and Serve
Remove the latkes from the pan and place them on a plate lined with paper towels to absorb excess oil. Serve hot.
Serving Suggestions
Latkes are traditionally served with sour cream or applesauce. For a savory twist, try them with smoked salmon or a dollop of crème fraîche and chives.
Storage and Reheating
Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer bag. Reheat in a 400°F (200°C) oven to restore their crispiness.
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