Potato Latkes Recipe

This potato latkes recipe makes thin, crispy potatoes pancakes from grated potatoes. They are very popular during Hanukkah but are also eaten on many other occasions. Here's my secret to making the most delicious and super crispy latkes.

Table of Content

• What are latkes?
• Why make these latkes?
• Ingredients and substitutes
• How to make crispy potato latkes recipe
• The secret to crispy potato latkes
• More patties or fritters
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Nothing says Hanukkah better than potato latkes for dinner and jam doughnuts or sufganiyot for dessert. This simple, easy and effortless recipe makes the best potato pancakes; crispy on the outside, soft and tender on the inside.

What are latkes?

To make a long story short. The word 'Latkes' does have a special significance. In the Ashkenazi Jewish culture latkes are made at the time of the Hanukkah holiday since 1800. Potato latkes are made as a celebration of the miracle of the oil that lasted for eight days instead of one day. When the Syrian Greek king Antiochus captured the holy temple in Israel, the Jerusalem guerrilla warriors, called 'Maccabees', vowed never to submit.

When the war was over, they lit the temple lamp (menorah) with the little oil that they found. The oil that would have otherwise lasted only one day lasted them eight days. To celebrate that miracle the Jewish people eat food fried in oil like the famous Jam Doughnuts called Sufganiyot in Hebrew and these potato Latkes.

Why make these latkes?

• If you want to try absolutely delicious and wonderfully crispy latkes, then this is the recipe. Get perfect crispy, flaky latkes every time by following this simple recipe.
• The recipe is super simple and easy with lots of fresh flavors.
• And all the ingredients are simple pantry staples or easy to find like potatoes, eggs, onions, garlic, oil, etc.
• This is comfort food at its best. And you can't just eat one. So, double the recipe and you still won't have any leftovers.

Ingredients and substitutes

• Potatoes - Honestly, the starchier the potatoes, the crispier the latkes. I love using the russet potatoes over any other kind. The Idaho work just as well, but I find that the russet tends to give a better crisp coating on the outside. Again, you can use the other types just as well.
• Onions - These are traditionally grated raw in the potatoes. Then, the excess water is drained from both the onions and potatoes. I personally prefer a bite, so I like to chop them finely.
• Garlic - I prefer to use garlic powder so we don't bite into any garlic pieces.
• Flour - Traditionally, matzo meal is used but you can also use all-purpose flour. If you prefer to keep this gluten-free, you can also use rice flour, cornstarch, or tapioca flour.
• Herbs - Chopped parsley works great and so does chopped chives.
• Oil - Traditionally these are fried on medium-high heat. So, it is best to use oil that has a high smoking point such as canola, sunflower, grape-seed, coconut as compared to olive oil. You can also use chicken fat called schmaltz.

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How to make crispy potato latkes recipe

• Grate potatoes 
  • In a large bowl, grate the potatoes using the large side of the grater.
  • Transfer the grated potatoes to a double-layer cheesecloth to squeeze as much moisture from the potatoes as possible.
    Pro tip - You can use the grating attachment on the food processor to grate the potatoes. And you can also use a potato ricer to squeeze out excess moisture as shown in the video.

• Latkes mixture - To a large bowl add the grated and squeezed potatoes, salt, pepper, finely chopped onions, garlic powder, chopped parsley, and flour. Combine well. Then, add the egg and combine well again.

• Frying the latkes -
  • Heat a 10 or 12-inch large cast-iron skillet with 4 to 6 tablespoon of oil (about ⅛ inch depth) on medium-high heat.
  • Drop large spoonfuls of potato mixture into the oil and flatten it with a spatula. Cook on medium to high until golden brown on both sides.
  • Flip at about 3 to 4 minutes on the first side and another 3 minutes on the second side.
    Pro tip - Adjust the heat as necessary from medium to high because the grated potato is raw. So, do not cook on high heat all the time. Otherwise, they will burn easily.

• Drain - When done, transfer to a plate lined with paper towels to drain excess oil.
• Yogurt dip - In a small bowl, combine the yogurt or sour cream with salt, pepper, mustard, and honey. Serve alongside the crispy latkes.

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The secret to crispy potato latkes

1. Have all ingredients ready before you grate the potatoes so they don't brown (oxidize) too much.
2. Squeeze out as much of the potato liquid as possible using either a cheesecloth or potato ricer (see video).
3. Combine all the ingredients with the potato only when you are ready to fry. That way, you will have less moisture to soften the latkes.
4. Do not use too many eggs as it makes them softer like pancakes. Keep the mixture fairly dry as shown in the video.
5. Once you combine all the ingredients, do not wait, fry them immediately.
6. Use the largest skillet you have so you can fry as many as possible in one or two batches.
7. A cast-iron skillet is great because it maintains heat evenly and gives wonderfully crispy latkes.
8. Keep the heat on medium-high adjusting between medium and high as needed to make sure the potato is cooked without becoming too brown.

More patties or fritters

• Spinach Potato Patties
• Carrot Zucchini Patties
• Tuna Potato Patties
• Kidney Beans Swiss Chard Patties
• Vegan Kidney Burgers
• Leek Potato Patties
• Tuna Patties
• Minced chicken Patties

Frequently asked questions

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Printable Recipe