Potato latkes are a beloved staple of Jewish cuisine, especially cherished during Hanukkah celebrations. These crispy, golden-brown pancakes are made from grated potatoes and onions, bound together with eggs and flour, and fried until irresistibly crunchy on the outside and tender on the inside. Their rustic charm and savory flavor make them a comfort food favorite across cultures. Traditionally served with sour cream or applesauce, latkes offer a delightful contrast of textures and flavors—crispy, creamy, and subtly sweet. Whether enjoyed as a festive treat or a cozy side dish, potato latkes are a timeless classic that brings warmth to any table.
🧂 INGREDIENTS:
- 4 large potatoes, peeled and grated
- 1 large onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- Sour cream or applesauce (for serving)
🍳 INSTRUCTIONS:
- Prep the Potatoes: Peel and grate the potatoes using a box grater or food processor. Immediately place the grated potatoes in a bowl of cold water to prevent oxidation and browning.
- Grate the Onion: Grate the onion and transfer it to a large mixing bowl. The onion adds depth and a subtle sweetness to balance the starchiness of the potatoes.
- Drain and Dry: Drain the grated potatoes and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is crucial—excess moisture will prevent the latkes from crisping properly.
- Mix the Batter: Add the drained potatoes to the bowl with the grated onion. Stir in the beaten eggs, flour, salt, and pepper. Mix thoroughly until the ingredients are well combined and the mixture holds together.
- Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high. To test readiness, drop a small amount of the mixture into the oil—it should sizzle immediately.
- Form the Latkes: Scoop about 2–3 tablespoons of the mixture and shape into a patty roughly 3 inches wide and 1/2 inch thick. Carefully place into the hot oil.
- Fry to Perfection: Fry each latke for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
- Drain and Repeat: Transfer cooked latkes to a plate lined with paper towels to drain excess oil. Continue frying the remaining mixture, adding more oil as needed.
- Serve Warm: Serve latkes hot with a dollop of sour cream or a spoonful of applesauce. The creamy tang of sour cream complements the savory latkes, while applesauce adds a sweet counterpoint.
🌿 SERVING & STORAGE TIPS:
- Serving Ideas: Garnish with chopped chives or dill for a fresh touch. For a wellness twist, serve with probiotic-rich yogurt or a ginger-infused applesauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to restore crispiness.
- Variations: Add grated zucchini or carrots for extra nutrition. For a gluten-free version, substitute chickpea flour or potato starch.