How to Make Perfect Latkes

Since I discovered the secret to light and crispy potato fritters I make them all year long. They’re so much better than hash browns, and who wouldn’t love a little stack of super crunchy latkes with their dinner? One thing I love to do every year is come up with a creative new topping for my latkes. This year I made a cardamom applesauce that was uber simple but really lovely. Of course I always serve them with sour cream, that’s non-negotiable.

what are latkes and why are they eaten at Hanukkah?

Latkes are fried potato pancakes, or fritters, traditionally made from shredded potatoes and onions. Egg and a little matzo meal (or breadcrumbs) help hold the mixture together as they’re fried in cast iron skillets or on a stovetop griddle. While latkes are strongly associated with Eastern European Jewish cooking, the potato version became popular in the 19th century when potatoes were widely available and affordable.

Latkes are closely tied to the celebration of Hanukkah. Because they’re fried in oil, they commemorate the miracle of the oil in the Holy Temple, which was meant to last one day but burned for eight days.

the best potatoes to use for latkes

The best kind of potato to use for latkes are starchy potatoes, like russets, aka baking potatoes. The extra starch helps bind the potato pancakes together. Russets have a fluffy texture when cooked, which results in a lighter latke.

my potato grating technique

• I find the best way to grate potatoes is to use a food processor fitted with a shredding blade. It does the quickest, neatest job, and I think the size of the shreds is perfect.
• You can also use either a mandoline, or a box grater, but I think the mandoline makes the shreds too thick, and the box grater makes them too fine.
• You can peel your potatoes, or leave the peel on (well scrubbed) it’s up to you.

don’t let those grated potatoes go brown!

There’s nothing worse than grating your potatoes only to find them turning almost immediately a brownish gray. This happens because they oxidize when they come in contact with air. Luckily there’s an easy solution…

• Immediately after grating (and I mean immediately) cover the potatoes with cold water.  Let them sit in the water, completely submersed, until you’re ready to proceed with your recipe. You can even do this the night before, just keep them submersed in water, in the fridge.
• As an added precaution you can add a tablespoon of lemon juice or vinegar to the water.  The acid will keep the potatoes snowy white.

Tips for making crispy latkes

A great latke is deeply golden and crisp on the outside, with a tender, soft interior. These simple tips help you strike that perfect balance every time.

• Dry the vegetables thoroughly
  • Let shredded potatoes and onions drain in a colander, then gently squeeze them in a clean kitchen towel. The less moisture in the mixture, the crispier your latkes will be.
• Keep them flat
  • Latkes should be thin, not mounded. A flatter pancake means more surface area in contact with the oil, better browning, and potatoes that cook through completely.
• Start with hot oil
  • Make sure the oil is fully heated before frying. I like to drop in a small bit of potato — it should sizzle immediately. If it doesn’t, the oil isn’t ready.
• Reheat the right way
  • If you have leftovers, reheat latkes in the oven or a hot skillet to restore their crisp edges. The microwave will make them soft.

what other vegetables can be used to make latkes?

Lots of other veggies can be used to make latkes, dense root veggies are ideal. You can mix and match, or use them singly. Here are some ideas ~

• sweet potatoes
• carrots
• parsnips
• beets
• onion (sweet onions are especially good)
• green onions
• zucchini
• leeks
• fennel
• butternut squash

the best oil to use for potato pancakes

Use a neutral oil with a high smoke point so the latkes fry crisp and golden without absorbing off flavors. I usually reach for canola oil, which is mild, reliable, and widely available. Peanut oil is another good option, especially if you’re frying a large batch, thanks to its stability at higher temperatures.

Pour the oil to a depth of about ¼ inch, and add more as needed between batches. Skim out any stray potato bits as you go ~ they burn quickly and can make the oil bitter.

Traditionally, latkes were fried in schmaltz (rendered chicken fat), which gives them incomparable flavor and beautiful browning. With the renewed interest in traditional fats, schmaltz is easier to find than ever ~ check well-stocked supermarkets or online sources.

Oils to avoid

• Olive oil: too low of a smoke point and the flavor competes with the potatoes
• Butter: burns before the latkes are fully cooked
• Unrefined or strongly flavored oils: they overpower the delicate potato flavor

If you want the best of both worlds, try blending schmaltz with canola oil ~ you’ll get the classic flavor with a more forgiving frying temperature.

toppings for latkes

Latkes are great for breakfast, or as a side dish with smoked fish, salmon, chicken, steak, or brisket. However you choose to serve them, they always benefit from toppings. Applesauce and sour cream are traditional, but there are other creative options. I serve my zucchini latkes, in the photo below, with a maple cranberry sauce.

• sour cream with chives or dill
• apple sauce or apple butter
• horseradish sauce or creamed horseradish
• cranberry sauce
• crème fraîche
• yogurt
• cranberry relish with horseradish and sour cream

How to make latkes special-diet friendly

Most traditional latke recipes are already vegetarian and dairy-free (as long as you skip the sour cream), and they’re flexible enough to adapt to many different diets.

To make gluten-free latkes ~ substitute your favorite gluten-free flour or breadcrumbs for the wheat flour. Rice flour works well, and you can also try ground almonds or even a small amount of instant mashed potatoes for binding.

To make vegan latkes ~ replace the egg with a plant-based binder such as aquafaba (the liquid from canned chickpeas) or another egg substitute that helps hold the mixture together.

To make paleo latkes ~ swap the potato for paleo-friendly root vegetables like sweet potatoes, carrots, beets, or onion, and use a grain-free flour for binding.

To make low-carb or keto-friendly latkes ~ replace the potatoes with lower-carb vegetables such as zucchini, cauliflower, or onion, which still crisp nicely when fried.

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How to Make Latkes

5 from 12 votes

No more soggy latkes! My traditional potato latkes cook up crunchy on the outside and soft inside.

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Prep Time:20 minutes minutes

Cook Time:20 minutes minutes

Total Time:40 minutes minutes

Servings: 12 latkes

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Ingredients

 

US CustomaryMetric

• 1 Tbsp lemon juice
• 1 1/2 lb russet potatoes, this is about 2-3 large, but be sure to weigh them
• 1/2 yellow onion
• 1 large egg, lightly beaten
• 3 Tbsp Matzo meal (you can also use breadcrumbs)
• 1 tsp salt
• fresh cracked black pepper to taste
• vegetable oil for frying
• fresh chives, snipped
• sour cream for serving

cardamom apple sauce

• 1 cup applesauce
• 1/2 tsp cardamom

Instructions

• Fill a large bowl with cold water and add the lemon juice.
• Peel and cut the potatoes in quarters. Shred them in a food processor fitted with the shredding blade. You can also do this with a box grater if you need to. Immediately put the grated potatoes into the cold water to stop them from browning.
• Grate the onions but don't put them in the water. Gather the potatoes and onions into a clean kitchen towel and wring out the excess moisture. Take the time to get out as much liquid as you can. Discard the liquid and put the potatoes and onions into a mixing bowl.
• Using your hands, gently toss the potatoes and onions with the egg, matzo meal, salt, and pepper. Make sure everything gets well mixed.
• Heat 1/4 inch of oil in a large cast iron skillet until hot. You'll know it's ready when a bit of potato sizzles on contact with the oil. Scoop out 1/4 cup of the potato mixture (I used an ice cream scoop) and gently pat down to a flat round shape. Don't worry if some of the potato shreds spray out from the sides, that's a good thing! Gently ease the latke into the hot oil and fry for about 4 minutes on each side, until golden and crispy. Add more oil as necessary, and remove any loose bits from the oil so they don't burn.

  You may need to do a test latke to make sure you've got the right temperature.
• Drain the latkes on paper towels, and keep warm in a low oven if necessary.
• Serve showered with snipped chives, along with cardamom applesauce and sour cream.

cardamom apple sauce

• Mix the applesauce with the caramom and adjust the amount of spice to your taste.

Notes

As you scoop and cook your latkes you may get some excess moisture released at the bottom of the bowl, just drain that away.

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Course: Side Dish

Cuisine: American

Author: Sue Moran

Keyword: fried, fritters, hanukkah, Jewish, potatoes

Nutrition

Calories: 71 kcal · Carbohydrates: 15 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 202 mg · Potassium: 268 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 26 IU · Vitamin C: 4 mg · Calcium: 12 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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