Potato Latkes Recipe

This potato latke recipe makes thin, crispy potato 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, super-crispy latkes.

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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 and soft and tender on the inside.

What are latkes?

To make a long story short. The word ‘Latkes’ does have a special significance. In Ashkenazi Jewish culture, latkes have been made during the Hanukkah holiday since the 1800s. 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 the 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 jelly donuts (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, such as potatoes, eggs, onions, garlic, and oil.
• This is comfort food at its best. And you can’t just eat one. So, double the recipe, and you’ll still have no leftovers.

Ingredients and substitutes

• Potatoes – Honestly, the starchier the potatoes, the crispier the latkes. I love using the russet potatoes over any other kind. Idaho potatoes work just as well, but I find that russet potatoes tend to give a better crisp coating on the outside. Again, you can use the other types just as well.
• Onions – Traditionally, these are grated raw with 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 do chopped chives.
• Oil – Traditionally, these are fried on medium-high heat. So, it’s best to use oil with a high smoking point, such as canola, sunflower, grape seed, and coconut oil, compared to olive oil. You can also use chicken fat, also known as schmaltz.

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Step-by-step: Potato latkes recipe (grated potato patties)

• Grate potatoes 
  • In a large bowl, grate the potatoes using the large side of the grater.
  • Transfer the grated potatoes to a double layer of cheesecloth to squeeze out as much moisture 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 cast-iron skillet with 4 to 6 tablespoons of oil (about 1/8 inch deep) over medium-high heat.
  • Drop large spoonfuls of potato mixture into the oil and flatten them 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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Frequently asked questions

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