Making crispy potato latkes is a skill every Jewish cook wants to master. It’s not a great secret — it just requires a few easy steps to ensure crispy, golden latkes every time. And we’ve got a short video to show you exactly how:
We also love topping our latkes with an array of delicious choices, from sweet to savory, ordinary to extraordinary: homemade applesauce, cream cheese and smoked salmon, pulled brisket, Israeli salad or even pastrami and mustard.
So get frying and get creative with those toppings! For even more topping ideas, from chopped liver and onions (a perfect latke accompaniment, especially if you fry them in schmaltz) to a Tex-Make take with guacamole, sour cream and hot sauce to cut the richness of fried latkes, check out Shannon Sarna’s ultimate latke toppings round-up.
Want to fry up your latkes ahead of time? No problem. Latkes are actually one of the best Jewish foods to prepare ahead and freeze — plus, that way the frying smell will have left your house well before your guests arrive. Here are our 5 expert tips to freezing latkes.
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Looking for a vegan (or egg-free) latke recipe? Look no further than this recipe by Vicky Fox and Ruth Cohen.
Perfect Latkes for Hanukkah
You can’t go wrong!
- Total Time: 20 minutes
- Yield: 15 latkes
Ingredients
- 5 large potatoes, peeled
- 1 small onion
- 2 eggs lightly beaten
- ¼ cup bread crumbs, matzah meal or flour
- 1 ½ tsp coarse salt (1 tsp if using kosher salt)
- freshly ground black pepper
- neutral oil, for frying
Instructions
- Grate potatoes coarsely or finely, according to your preference. Finely grate the onion.
- Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.
- Place the strained potatoes and onion in a large bowl and add the eggs, breadcrumbs, salt and pepper.
- Heat the 1-inch oil in a large pan and drop 6-8 tablespoons of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
- Fry 3-4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
- Blot excess oil with paper towels and serve warm with desired topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Frying
- Cuisine: Hanukkah
Thankyou
Theses are childhood memories.
The Maccabeats song “ Latka recipe” is a good start and a great video.
Do you have a recommendation for those with egg allergies who LOVE LATKES!?
Thank you!
This vegan latke recipe uses vegan mayo as a binder, but you could also try an egg replacer or a flax egg.
Thank you!!! Brings back memories.
Thank you 🙏🏻
It would mean so much to me to have latke recipes specify the amount of potatoes by weight. I’m a seasoned cook and have not yet figured out what a “medium” or “large” potato is. So every year, when I make latkes, I have to play it by ear.
I never could understand why to drain the potatoes and onions. You lose all the potato starch flavor and the water cooks out when frying.
Up five pounds and it’s only day 4!
From my mom: squeeze out most of the liquid, but mix some back in with the potatoes & onions before adding eggs, etc. This helps to ensure a moister latke.
What recommendations do you have for making the latkes ahead of time and freezing them
Here is our handy guide to freezing latkes, Bobbi!
I agree with Bobbie regarding the retaining of some starch that is brought back into the mixture. It’s all about the potato!
What is best oil to use?
Any neutral oil will work well here.
No need to drain potato liquid. Just keep stirring it up into the potato/onion mixture and you will be fine.
I read a tip recently that suggested using a potato ricer to squeeze the water out of the grated potatoes, rather than using a kitchen towel. Would that work, or would the ricer start ‘ricing’ the potatoes and not really squeeze out the water?
Also, I’m surprised that matzah meal wasn’t used, as opposed to bread crumbs.
The recipe calls for “¼ cup bread crumbs, matzah meal or flour”. And regarding the ricer tip, we haven’t tried it but please let us know how it turns out if you do!
I am a first generation American Jewish woman. Matzoh Meal is used during Passover. Flour is used the rest of the year. Potato Latkes can be eaten year round, not just for Chanukah. I make them to be eaten with chicken or roast beef. Delicious! It does not have to be eaten by itself. Don’t forget the apple sauce to accompany it all. It’s delicious!! When you make it I hope you enjoy it.
What would be a good gluten free alternative to breadcrumbs ? Thanks
You can use gluten-free matzah meal, Sonia. Enjoy!
Very good! Here’s a secret tip for harried hosts: use shredded frozen hashbrown potatoes. No need for starch as they’ve got it covered. Defrost 2/3rds. Add squeezed grated onion, egg and salt & pepper. Bonus: the potatoes don’t darken in the bowl.
Not as good as yours, but great for a large amount.
Such a simple yet delicious recipe. I add 1 Tablespoon of pancake mix and lower salt to 1 Tablespoon. I fry in Bertolli light olive oil and the whole family thought this was the best recipe yet!
Add a tb. .of white vinegar to the potato mixture and the latkes will not darken.
USE EGG SUBSTITUE.
I’m not Jewish. But I’m willing to try these.