Why You’ll Love This
Homemade Potato Latkes are crispy, golden potato pancakes that are a beloved comfort food in many kitchens. With a crunchy exterior and tender interior, these savory fritters are simple yet incredibly satisfying. Traditionally served during Hanukkah, latkes are delicious year-round and pair perfectly with applesauce or sour cream. This recipe uses basic ingredients and delivers perfectly crispy results every time.
Ingredients
● 2 pounds (about 900 g) russet potatoes, peeled
● 1 small onion
● 2 large eggs
● ¼ cup all-purpose flour (or matzo meal)
● 1 teaspoon salt
● ½ teaspoon black pepper
● ½ teaspoon baking powder (optional for extra lightness)
● Vegetable oil for frying (about ½–1 cup depending on pan size)
Optional for Serving
● Sour cream
● Applesauce
● Chopped chives or parsley
Preparation Instructions
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Prepare the Potatoes and Onion
Grate the peeled potatoes and onion using a box grater or food processor. -
Remove Excess Moisture
Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step helps make the latkes crispy. -
Mix the Batter
Transfer the drained potato mixture to a large bowl. Add eggs, flour (or matzo meal), salt, pepper, and baking powder. Mix until well combined. -
Heat the Oil
Pour about ¼ inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering. -
Form the Latkes
Scoop about 2 tablespoons of the potato mixture and flatten it slightly into a small pancake. -
Fry the Latkes
Place the latkes into the hot oil and cook for 3–4 minutes per side until golden brown and crispy. -
Drain Excess Oil
Transfer the cooked latkes to a plate lined with paper towels to absorb excess oil. -
Repeat
Continue frying the remaining batter, adding more oil if needed. -
Serve
Serve hot with sour cream, applesauce, or your favorite toppings.
Kitchen Tools You’ll Need
● Box grater or food processor
● Large mixing bowl
● Clean kitchen towel or cheesecloth
● Large skillet or frying pan
● Spatula
● Paper towels
● Measuring cups and spoons
Tips
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Remove Moisture Thoroughly: The drier the potatoes, the crispier the latkes will be.
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Use Starchy Potatoes: Russet potatoes work best because they crisp up well.
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Keep Them Warm: Place cooked latkes on a baking sheet in a 200°F (95°C) oven while finishing the rest.
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Add Flavor Variations: Mix in grated carrots, zucchini, or fresh herbs.
Serving Suggestions
Potato latkes are delicious served with:
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Sour cream or Greek yogurt
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Applesauce
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Smoked salmon
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Fresh herbs like chives or dill
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A light green salad
They also make a great brunch side with eggs or roasted vegetables.
Storage
Refrigerator:
Store leftover latkes in an airtight container for up to 3 days.
Freezer:
Freeze cooked latkes in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Reheating:
Reheat in the oven at 375°F (190°C) for about 8–10 minutes or in an air fryer for best crispiness.
FAQs
1. Why are my latkes falling apart?
They may need more binding. Try adding a little extra flour or another egg.
2. Can I bake latkes instead of frying them?
Yes. Place them on a greased baking sheet and bake at 425°F (220°C) for about 15–20 minutes, flipping halfway through.
3. What oil is best for frying latkes?
Neutral oils with a high smoke point like vegetable oil, canola oil, or sunflower oil work best.
Conclusion
Homemade Potato Latkes are crispy, comforting, and full of classic flavor. With just a few simple ingredients, you can create golden, delicious pancakes that are perfect for holidays, brunch, or everyday meals. Whether served with applesauce or sour cream, these latkes are always a crowd favorite.
Nutrition Information (Approximate per serving)
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Calories: 230
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Protein: 5 g
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Fat: 12 g
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Carbohydrates: 27 g
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Fiber: 3 g
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Sugar: 2 g
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Sodium: 350 mg
