Classic Latkes

By Rian HandlerUpdated: Dec 12, 2022

3.5

6 Ratings

preview for How To Make The Crispiest Latkes Ever

If you've been searching for ultra-crispy, golden brown latkes to serve at your Hanukkah celebration this year, then stop right here: this will be the only recipe you need. Celebrating the Festival of Lights calls for eating plenty of deep fried foods such as loukoumades and sufganiyot, but if you ask us, no celebration is truly complete with these perfect latkes. We kept things classic and simple in this recipe, making them a perfect base for any of your must-have latke additions.

Latkes vs. hash browns

While they may seem similar, latkes and hash browns are far from the same thing. Latkes incorporate eggs and a binder with the shredded potatoes, and oftentimes will include other ingredients like onion and plenty of seasonings. Hash browns are usually only made up of shredded potatoes, before being pan-fried in much less oil that latkes require.

Variations & substitutions

These simple latkes make a great base for whatever seasonings and additions you desire! Add grated onion if you think no latke is complete without it, or any of your favorite must-have seasonings: garlic, paprika or rosemary would be a great place to start.

What to serve with latkes

Personally, we don't think any latke is complete without sides of sour cream and homemade applesauce. But, if you want to take things up a notch, load your latkes up with whipped cream cheese, capers and red onion, or top with ricotta and hot honey for a sweet-salty version. To get even more creative, check out our top latke recipes that take these potato cakes to the next level.

Made them? Let us know how it went in the comment section below!

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Yields:: 13
Prep Time:: 15 mins
Cook Time:: 15 mins
Total Time:: 30 mins

Ingredients

1 1/2 lb.
Russet potatoes, peeled (about 2 medium)
8 oz.
White onion, peeled (about 1 medium)
2
large eggs, beaten
3/4 c.
matzo meal
1 tbsp.
kosher salt, divided
Canola oil, for frying
2 tbsp.
freshly chopped chives
Applesauce, for serving
Sour cream, for serving

Nutrition Information

Calories2455 Fat181 gSaturated fat18 gTrans fat1 gCholesterol380 mgSodium2945 mgCarbohydrates169 gFiber14 gSugar18 gProtein34 gVitamin D2 mcgCalcium227 mgIron10 mgPotassium3414 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Ideally using the grating attachment on a food processor, or using the medium holes on box grater, grate potatoes. In a separate bowl do the same with the onion, discarding any onion juice that is created. Transfer the grated vegetables to a large bowl.
2. Step 2Working with a bit of the potatoes and onions at a time, add the vegetables to the center of a clean kitchen towel or cheese cloth, and squeeze out as much liquid as possible over a bowl. Repeat this until all of the shreds are dry.
3. Step 3Take the bowl of potato and onion juice and carefully pour out the liquid. This should reveal some paste-like potato starch at the bottom of the bowl. Reserve the potato starch.
4. Step 4In a large bowl, toss together the reserved potato starch, salt and the dried, shredded vegetables. Then gradually add the egg and matzo meal, alternating adding a bit of each at a time, until you are able to form the latkes into patties but the mixture isn't too dry.
5. Step 5In a large skillet over medium heat, heat about 1/4” oil until shimmering. To test if oil is hot enough, use a bit of latke batter and make sure it sizzles and begins to brown.
6. Step 6Form as many latkes that will fit into your skillet without overcrowding and add to the oil. Fry until crispy and golden, about 2 to 3 minutes per side. Transfer to paper towels to drain, then sprinkle with a bit more salt. Repeat with the remaining latke batter.
7. Step 7Serve with chives, applesauce, and sour cream.

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