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This humble potato latke recipe transforms simple ingredients into a crispy, golden treasure that's been perfected through generations of Jewish family cooking. The contrast between the crunchy exterior and soft, flavorful interior makes these potato pancakes irresistible for holidays or any cozy gathering around the table.
I first made these latkes for a Hanukkah celebration with friends who had never experienced homemade versions before. Their eyes lit up with that first crispy bite and now this recipe has become our annual tradition regardless of heritage or religion.
Ingredients
- Russet potatoes: Selected specifically for their high starch content which creates the perfect crispy exterior
- Onion: Adds subtle sweetness and depth that balances the potato flavor beautifully
- Egg: Works as the crucial binder that holds everything together during frying
- Matzo meal: Traditional ingredient that provides authentic flavor but all-purpose flour works wonderfully too
- Kosher salt: Enhances all the flavors without overpowering the delicate potato taste
- Avocado oil: Has a high smoke point making it ideal for achieving that perfect golden crust
Step-by-Step Instructions
- Prepare the potatoes and onion:
- Clean the potatoes thoroughly under cool water. Using either a box grater with the medium holes or a food processor with the shredding attachment, grate all potatoes with a steady hand. Follow by grating the onion using the same method. The medium grate size is crucial here – too fine and you'll end up with mush, too coarse and the latkes won't bind properly.
- Remove excess moisture:
- Place the shredded potatoes in a clean cheesecloth and gather the corners. Twist and squeeze with significant pressure until no more liquid comes out. This step is absolutely critical for achieving crispy latkes instead of soggy ones. The drier your potato mixture, the crispier your final result will be.
- Combine ingredients:
- Transfer the well-drained potato and onion mixture to a large mixing bowl. Add the matzo meal or flour, egg, and kosher salt. Mix everything together thoroughly using clean hands or a spatula, ensuring the egg and dry ingredients are evenly distributed throughout. Let the mixture rest for about 2 minutes to allow the binding agents to activate.
- Heat the oil:
- Pour avocado oil into a heavy skillet to a depth of about ¼ inch for proper shallow frying. Heat over medium-high until the oil reaches approximately 370–375 degrees F. If you don't have a thermometer, drop a small piece of the potato mixture into the oil – it should immediately sizzle with tiny bubbles forming around it but not smoke or burn.
- Form and fry the latkes:
- Scoop approximately ¼ cup of the potato mixture and gently form into a patty about 3 inches in diameter and ½ inch thick using your palms. Carefully slide the latke into the hot oil rather than dropping it to prevent dangerous splashing. Add additional latkes, leaving at least 1 inch between them to allow proper browning and easy flipping.
- Achieve perfect doneness:
- Cook each latke for 4 to 5 minutes on the first side until the edges become visibly golden brown and crisp. Flip gently using a slotted spatula and cook for another 4 minutes until the second side matches the first in color and crispness. The interior should be fully cooked but still tender when tested with a fork.
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My grandmother always insisted that patience during the squeezing stage was the secret to her legendary latkes. She would spend nearly ten minutes wringing every last drop of moisture from the potatoes while sharing stories of holidays past. That extra effort truly makes all the difference between good and exceptional results.
Troubleshooting Your Latkes
If your latkes are falling apart during cooking, the mixture might be too wet. Add a bit more matzo meal or flour one tablespoon at a time until the mixture holds together when formed into a patty. Remember to really squeeze out all that potato moisture, which contains starch that can make your latkes gummy rather than crispy.
Make Ahead Options
Prepare the potato mixture up to 2 hours ahead, but no longer as potatoes will oxidize and turn an unappetizing brown color. If you need to work further ahead, consider parboiling the whole potatoes for 5 minutes then chilling completely before grating – this significantly reduces browning. Fully cooked latkes can be kept warm in a 200°F oven for up to 30 minutes or reheated from frozen in a 375°F oven until crisp again, about 10–15 minutes.
Historical Significance
Potato latkes gained prominence in Eastern European Jewish cuisine during the mid-1800s when potatoes became a staple crop. Originally, these pancakes were made with cheese, but potatoes provided an affordable alternative during harsh winters. Traditional Hanukkah celebrations feature latkes because they are fried in oil, symbolizing the miracle of the temple lamp that burned for eight days on just one day's worth of oil.
Serving Suggestions
Create a latke bar with various toppings including traditional applesauce and sour cream alongside more modern options like smoked salmon, capers, and dill. Serve smaller latkes as elegant appetizers topped with a dollop of crème fraîche and caviar. Pair with a fresh green salad dressed simply with lemon and olive oil to balance the richness.
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Frequently Asked Questions
- → How do you achieve crispy latkes?
To ensure crispy latkes, remove excess water from the grated potatoes and fry them in hot oil at the right temperature (370-375°F).
- → What oil is best for frying latkes?
Avocado oil is ideal due to its high smoke point, but you can also use canola or vegetable oil.
- → Can I make latkes ahead of time?
Yes, you can prepare latkes ahead and reheat them in the oven for about 10-15 minutes at 375°F to regain crispiness.
- → What can I serve with latkes?
Latkes pair well with applesauce, sour cream, or even smoked salmon for a savory twist.
- → Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes can be used for a sweeter variation of latkes while following the same preparation steps.