📝 About This Recipe
A cornerstone of Ashkenazi Jewish tradition, these latkes are the gold standard of savory vegetable fritters. Featuring a lacy, shatteringly crisp exterior and a tender, onion-scented center, they perfectly balance the earthy richness of potatoes with a hint of sharp heat. Whether celebrated during Hanukkah or enjoyed as a comforting weekend brunch, these pancakes are a masterclass in the transformative power of a hot, shallow fry.
🥗 Ingredients
The Batter
- 2.5 pounds Russet Potatoes (scrubbed and peeled)
- 1 large Yellow Onion (peeled)
- 2 Large Eggs (lightly beaten)
- 1/4 to 1/3 cup All-Purpose Flour or Matzo Meal (use matzo meal for a more traditional texture)
- 2 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Baking Powder (for extra fluffiness)
- 2 tablespoons Potato Starch (reserved from the potato liquid)
Frying & Garnish
- 1/2 to 1 cup Schmaltz or Neutral Oil (such as grapeseed, canola, or peanut oil)
- 1 small bunch Chives (finely minced for garnish)
- 1 cup Sour Cream (for serving)
- 1 cup Applesauce (preferably homemade and chunky)
👨🍳 Instructions
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1
Prepare a large bowl of cold water. Grate the potatoes using the large holes of a box grater or the grating disk of a food processor. Transfer the shreds immediately to the water to prevent browning.
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2
Grate the onion using the same method. Place the grated onion and the drained potatoes into the center of a clean, lint-free kitchen towel or several layers of cheesecloth.
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3
This is the most crucial step: Gather the corners of the towel and squeeze the potato-onion mixture over a medium bowl with all your strength. You want to extract as much liquid as possible until the mixture feels dry to the touch.
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4
Let the extracted liquid sit in the bowl for 5 minutes. Carefully pour off the watery top layer, leaving behind the thick, white paste at the bottom—this is pure potato starch. Do not discard this!
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5
Add the dried potato and onion mixture back into the bowl with the reserved starch. Use your fingers to break up any clumps and mix them together.
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6
Add the beaten eggs, flour (or matzo meal), kosher salt, black pepper, and baking powder to the bowl. Mix thoroughly until the potatoes are evenly coated.
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7
In a heavy-bottomed cast iron skillet or large frying pan, pour in oil to a depth of about 1/4 inch. Heat over medium-high until a small piece of potato sizzles instantly upon contact (about 350°F/175°C).
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8
Working in batches to avoid crowding, scoop about 3 tablespoons of the mixture into the hot oil. Flatten slightly with the back of a spatula to form 3-inch rounds.
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9
Fry for 3-5 minutes per side. Resist the urge to flip too early; wait until the edges are deeply golden brown and the center feels set.
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10
Flip carefully and fry the second side for another 3 minutes until uniform in color and crispness.
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11
Transfer the finished latkes to a wire rack set over a baking sheet rather than paper towels. This allows air to circulate and keeps the bottoms from getting soggy.
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12
Immediately sprinkle with a tiny pinch of extra kosher salt while the oil is still shimmering on the surface.
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13
Keep the finished latkes in a 250°F (120°C) oven to stay warm while you finish the remaining batches.
💡 Chef's Tips
Always use Russet potatoes; their high starch content is essential for the structural integrity of the latke. If the batter becomes watery toward the end of the batch, drain the excess liquid before frying the last few latkes. Avoid using a non-stick pan; cast iron or stainless steel provides the best heat retention for a consistent sear. Never cover the latkes once they are fried, as the steam will turn that beautiful crunch into a soft mush. For a gluten-free version, substitute the flour with potato starch or a 1:1 gluten-free flour blend.
🍽️ Serving Suggestions
Classic: Serve warm with a dollop of cold sour cream and a side of chilled, tart applesauce. Modern Savory: Top with a slice of smoked salmon, a tiny dollop of crème fraîche, and a sprig of fresh dill. Breakfast Style: Pair with poached eggs and crispy beef bacon for a decadent morning meal. Sweet & Salty: Drizzle with a touch of honey or maple syrup to contrast the salty, oniony base. Drink Pairing: Enjoy with a crisp, dry Riesling or a cold, pilsner-style lager to cut through the richness.