Latkes
Crispy, golden, and irresistibly delicious, latkes are a staple of Hanukkah celebrations and a comfort food that brings people together year-round. This classic recipe combines simple ingredients—grated potatoes, onions, and a touch of seasoning—for a traditional take that honors old-world flavors while delivering the perfect crunch. Whether you’re serving them with applesauce, sour cream, or your creative twist, (Lox and sour cream is a favorite in my house!) these latkes will surely be a hit at your table.
Ingredients
- 4 large Russet potatoes (about 2 pounds)
- 1 large yellow onion
- 2 large eggs
- ¼ cup all-purpose flour or matzo meal
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Avocado oil or vegetable oil for frying
Instructions
- Prepare the potatoes and onion: Wash the potatoes and peel the onion.
- Using a box grater or food processor with a shredding attachment, grate the potatoes and onion.
- Drain the mixture: Place the grated potatoes and onion into a clean cheesecloth.
- Twist the cloth tightly and squeeze out as much liquid as possible. This is key for crispy latkes.
- Mix the batter: Transfer the grated potatoes and onion to a large bowl.
- Add the eggs, flour (or matzo meal), salt, and pepper. Mix until well combined.
Fry the latkes:
- Heat about ¼ inch of oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer).
- Using your hands, gather about a spoonful of the potato mixture and flatten gently. Then, lay the discs gently in the hot oil.
- Fry for 2–3 minutes per side or until golden brown and crispy.
- Transfer to a paper towel-lined plate or wire rack to drain excess oil.
- Serve: Enjoy warm with applesauce, sour cream, or both!
Tips for the Best Latkes
- Consistency: Grate the potatoes coarsely for a crispy texture.
- Crispy edges: Fry in batches and avoid overcrowding the pan.
- Oil temperature: Ensure the oil is hot enough—cool oil makes soggy latkes.
