Dish📝 About This Recipe
A cornerstone of Ashkenazi Jewish tradition, these potato latkes are the epitome of comfort food, offering a soul-satisfying contrast between a lacy, shatteringly crisp exterior and a tender, savory center. By using starchy Russet potatoes and a precise squeezing technique, we ensure a pancake that is never soggy and always full of deep, earthy flavor. Whether celebrated during Hanukkah or served as a decadent weekend brunch side, these latkes represent the perfect harmony of simple ingredients and masterful technique.
🥗 Ingredients
The Latke Base
- 2.5 pounds Russet Potatoes (scrubbed clean; about 4-5 medium-large potatoes)
- 1 large Yellow Onion (peeled)
- 2 pieces Large Eggs (lightly beaten)
- 1/4 cup All-Purpose Flour (can substitute with matzo meal for traditional texture)
- 1/2 teaspoon Baking Powder (helps create a lighter, fluffier interior)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 1 cup Schmaltz or Neutral Oil (Grapeseed, canola, or vegetable oil work best for high heat)
Traditional Accompaniments
- 1/2 cup Sour Cream (full fat for best flavor)
- 1/2 cup Applesauce (chunky or smooth)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare a large bowl filled with cold water. Grate the potatoes using the coarse side of a box grater or the grating attachment of a food processor.
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2
Grate the onion using the same coarse grater. Mix the grated onion and potatoes together in the bowl of water to prevent browning while you work.
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3
Drain the potato and onion mixture into a large clean kitchen towel or several layers of cheesecloth. This is the most critical step.
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4
Twist the towel tightly and squeeze with all your might over the sink. Continue squeezing until no more liquid can be extracted; the mixture should feel very dry to the touch.
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5
In a clean large bowl, whisk together the beaten eggs, flour (or matzo meal), baking powder, salt, and pepper until a smooth paste forms.
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6
Add the dried potato and onion mixture to the egg mixture. Use your hands or a fork to toss thoroughly, ensuring every strand of potato is evenly coated.
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7
Place a large heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add enough oil to reach a depth of about 1/4 inch.
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8
Test the oil by dropping a small piece of potato into it; if it sizzles vigorously immediately, the oil is ready.
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9
Scoop about 3 tablespoons of the mixture for each latke. Place them carefully into the hot oil, pressing down slightly with a spatula to flatten into 3-inch rounds.
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10
Fry in batches of 4 or 5 to avoid crowding the pan, which would drop the oil temperature and lead to greasiness.
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11
Cook for 4-5 minutes on the first side until the edges are dark golden brown and crispy.
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12
Carefully flip the latkes and cook for another 3-4 minutes until the second side is equally golden and the potatoes are cooked through.
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13
Transfer the finished latkes to a wire rack set over a baking sheet. This allows air to circulate and keeps them crispier than draining on paper towels.
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14
Immediately sprinkle with a tiny pinch of extra salt while they are still hot from the oil.
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15
Serve immediately while hot and crackling, garnished with fresh chives.
💡 Chef's Tips
Always use Russet (Idaho) potatoes as their high starch content acts as a natural binder and yields the crispest edges. If the batter sits and releases more liquid, give it a quick stir before frying the next batch, or drain excess liquid from the bottom of the bowl. Do not skimp on the oil; latkes are essentially shallow-fried, and they need that depth to cook the lacy edges evenly. Keep finished latkes in a 250°F oven on a wire rack if you aren't serving them immediately; never stack them, or they will steam and lose their crunch. For an extra-traditional flavor, use a mixture of half neutral oil and half rendered chicken fat (schmaltz).
🍽️ Serving Suggestions
Serve with cold, tart applesauce and a dollop of thick sour cream or crème fraîche. Pair with smoked salmon, capers, and thin slices of red onion for a sophisticated brunch platter. Accompany a hearty main course of Braised Beef Brisket or Roasted Chicken. Enjoy with a glass of crisp, dry Riesling or a cold lager to cut through the richness of the fried potatoes. Top with a poached egg for a decadent 'Latke Benedict' breakfast.