Description
Crispy Potato Latkes are a classic American Jewish appetizer made with grated russet potatoes and sweet onions, bound together with eggs and matzo meal. These golden brown, thin pancakes are fried to perfection, delivering a crunchy exterior and tender inside. Perfectly seasoned with salt, pepper, and a hint of baking powder, they make a festive treat for Hanukkah or any special occasion. Serve warm with homemade applesauce or sour cream for an elevated appetizer experience.
Ingredients
Scale
Main Ingredients
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 large eggs, slightly beaten
- ½ – ¾ cup matzo meal (can substitute potato starch or flour)
- ½ tablespoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- 1-2 large bottles canola oil (for frying)
Instructions
- Prepare Potatoes: Peel and grate the russet potatoes. Immediately place them into a large mixing bowl filled with warm water and let sit for 10 minutes. Drain and replace the water with fresh warm water. Repeat this soaking and draining process a total of three times until the water is clear of bubbles.
- Remove Excess Moisture: Using a large cheesecloth, kitchen towel, or old pillowcase, squeeze out all excess moisture from the grated potatoes. Transfer the dried potatoes into a large mixing bowl.
- Prepare Onion and Mix: Grate the sweet onions and wring out any excess water. Add the onions to the potatoes, followed by most of the beaten eggs (start with 3 eggs, reserving the rest), matzo meal, kosher salt, baking powder, and black pepper. Mix thoroughly. If the mixture feels too dry, gradually add the remaining beaten eggs until you reach the right consistency.
- Heat Oil for Frying: Pour enough canola oil into a large skillet or cast-iron pan to reach a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 400°F (204°C) - a thermometer is recommended for accuracy.
- Fry Latkes: Using a spoon, drop 1-2 tablespoons of the latke batter into the hot oil, making sure not to overcrowd the pan. Use the back of the spoon to flatten each latke into a thin pancake. Fry each side for about 2-3 minutes until golden brown on the first side, then carefully flip and cook for an additional 1-2 minutes on the other side.
- Drain and Season: Transfer the cooked latkes onto a wire rack lined with paper towels to drain excess oil. Immediately sprinkle the latkes with kosher salt to enhance flavor.
- Repeat and Serve: Continue frying the remaining batter until all latkes are cooked. Serve the latkes immediately while hot, accompanied by homemade applesauce or sour cream. Alternatively, keep warm on baking sheets in an oven preheated to 250°F (121°C) until ready to serve.
Notes
- Make-ahead: Potato latkes can be made ahead and stored in the refrigerator for up to 3 days.
- Reheating: To reheat refrigerated latkes, place them on a baking sheet and warm in an oven at 350°F (177°C) for 10-15 minutes until heated through and crispy.
- Freezing: Latkes freeze well for up to 3 months. Cool completely, freeze on a parchment-lined baking sheet for 2-3 hours, then transfer to a freezer-safe container or bag.
- To reheat frozen latkes, thaw overnight in the refrigerator and bake at 350°F (177°C) for 10-15 minutes until warmed.
- Matzo meal can be substituted with potato starch or flour for binding if unavailable.
- Use a thermometer to maintain consistent oil temperature for optimal frying results.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
