📝 About This Recipe
A centerpiece of the Festival of Lights, these latkes represent the perfect harmony of a lacy, shatteringly crisp exterior and a tender, savory center. This recipe utilizes the traditional method of hand-grating and starch recovery to ensure every pancake holds its shape without becoming heavy or doughy. Infused with the warmth of schmaltz and seasoned to perfection, these are more than just potato pancakes—they are a celebration of heritage and culinary craft.
🥗 Ingredients
The Latke Base
- 2.5 pounds Russet Potatoes (scrubbed and peeled)
- 1 large Yellow Onion (peeled)
- 2 pieces Large Eggs (lightly beaten)
- 1/4 cup All-Purpose Flour or Matzo Meal (use matzo meal for a more traditional texture)
- 1/2 teaspoon Baking Powder (for a lighter, fluffier interior)
- 2 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 1 cup Vegetable Oil (neutral oil like canola or grapeseed)
- 2 tablespoons Schmaltz (Rendered Chicken Fat) (optional, for authentic flavor depth)
Toppings & Garnishes
- 1 cup Applesauce (chilled, preferably homemade)
- 1 cup Sour Cream (full fat)
- 2 tablespoons Fresh Chives (finely minced)
- 4 ounces Smoked Salmon (optional luxury topping)
👨🍳 Instructions
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1
Prepare a large bowl filled with cold water. Grate the peeled potatoes using the large holes of a box grater or the grating disk of a food processor. Immediately submerge the grated potatoes in the water to prevent browning.
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2
Grate the onion using the same grater. Unlike the potatoes, do not soak the onions; keep them in a separate small bowl.
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3
Drain the potatoes and place them, along with the grated onions, in the center of a clean, lint-free kitchen towel or several layers of cheesecloth.
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4
This is the most critical step: Gather the corners of the towel and twist forcefully to squeeze out as much liquid as possible into a bowl. Continue squeezing until the mixture feels dry to the touch.
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5
Let the squeezed-out liquid sit in the bowl for 5 minutes. Carefully pour off the watery liquid, leaving the thick, white potato starch at the bottom of the bowl. Save this starch!
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6
Transfer the dried potato and onion mixture into the bowl with the reserved starch. Add the beaten eggs, flour (or matzo meal), baking powder, salt, and pepper.
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7
Mix thoroughly with your hands or a large spoon until the ingredients are evenly distributed and the mixture holds together when squeezed.
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8
In a large, heavy-bottomed cast iron or stainless steel skillet, heat about 1/4 inch of oil (plus the schmaltz if using) over medium-high heat until a small piece of the mixture sizzles instantly upon contact.
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9
Carefully drop 2-3 tablespoons of the mixture into the hot oil for each latke. Flatten slightly with the back of a spatula to about 1/2 inch thickness. Do not crowd the pan.
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10
Fry for 4-5 minutes per side. The edges should become deeply golden and lacy before you flip them.
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11
Flip carefully and fry the other side for another 3-4 minutes until the latke is crisp and the center is cooked through.
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12
Transfer the finished latkes to a wire rack set over a baking sheet (this keeps them crispier than paper towels). Immediately sprinkle with a tiny pinch of extra kosher salt.
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13
Repeat with the remaining batter, adding more oil to the pan as needed and allowing it to return to temperature between batches.
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14
Keep the finished latkes warm in a 250°F (120°C) oven until ready to serve.
💡 Chef's Tips
Always use Russet (Starchy) potatoes; waxy potatoes like Red Bliss won't yield the same crunch. Don't skip the starch recovery at the bottom of the liquid bowl—it's the secret to a latke that is crispy on the outside and silky on the inside. Keep your oil temperature consistent; if the oil is too cool, the latkes will be greasy; if too hot, they will burn before the center cooks. If the batter becomes watery toward the end of the batch, give it a quick stir to re-incorporate the liquids rather than draining them. For the ultimate texture, hand-grating provides 'shaggier' edges than a food processor, which leads to more crunch.
🍽️ Serving Suggestions
Classic: Serve warm with a dollop of cold sour cream and a side of chunky applesauce. Deluxe: Top with a ribbon of smoked salmon, a dollop of crème fraîche, and a sprinkle of fresh dill. Savory: Serve alongside a slow-cooked beef brisket to soak up the rich gravy. Modern: Top with a poached egg and hollandaise sauce for a festive Hanukkah brunch. Beverage Pairing: Pair with a crisp, dry Riesling or a cold glass of seltzer with lemon.