Introduction
Latkes are golden, crispy potato pancakes, a cherished staple of Jewish cuisine, especially during Hanukkah, but delightful for any breakfast, brunch, or family gathering. Rooted in Eastern European tradition, these savory treats offer a comforting, homestyle crunch that pairs perfectly with applesauce or sour cream. Their simple ingredients and straightforward preparation make them accessible for cooks of all skill levels, while their versatility allows for creative twists. Latkes bring nostalgic warmth to the table, making every bite a celebration of tradition and flavor.
Ingredients
- 2 lbs russet potatoes (about 4 medium), peeled
- 1 medium yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying (about 1 cup)
- Optional: 2 tbsp chopped fresh chives, for garnish
- Optional: 1/2 tsp garlic powder, for added flavor
Step-by-Step Process
- Grate Potatoes and Onion: Using a box grater or food processor, grate potatoes and onion. Place in a clean kitchen towel and squeeze out excess liquid.
- Combine Ingredients: In a large bowl, mix grated potatoes and onion with eggs, flour, salt, pepper, and optional garlic powder until well combined.
- Heat Oil: In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until shimmering (about 350°F).
- Form Latkes: Scoop 1/4 cup of the potato mixture, shape into a flat patty, and place in the hot oil. Repeat, frying 4-5 latkes at a time without crowding.
- Fry Latkes: Cook for 3-4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Keep Warm: Place cooked latkes on a baking sheet in a 200°F oven to keep warm while frying the rest.
- Serve: Garnish with optional chives and serve hot with applesauce or sour cream.
Tips for a Better Latke
- Squeeze out as much liquid as possible for crispier latkes.
- Use russet potatoes for their high starch content.
- Keep the oil at a consistent temperature to avoid greasy pancakes.
- Grate potatoes just before mixing to prevent browning.
- Use a cast-iron skillet for even heat distribution.
- Drain latkes well on paper towels to remove excess oil.
- Serve immediately for the best texture and flavor.
- Test a small latke to adjust seasoning before frying the batch.
Variations and Customization
- Sweet Potato Latkes: Replace half the russets with sweet potatoes for a sweeter flavor.
- Zucchini Latkes: Add 1 cup grated zucchini (squeezed dry) for a lighter option.
- Cheesy Latkes: Mix in 1/2 cup shredded cheddar for a savory twist.
- Vegan Latkes: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and gluten-free flour.
- Gluten-Free Latkes: Substitute flour with potato starch or gluten-free flour blend.
- Herbed Latkes: Add 1 tbsp chopped fresh dill or parsley to the batter.
- Spicy Latkes: Mix in 1/4 tsp cayenne pepper for a subtle kick.
- Onion-Free Latkes: Omit onion and add 1/2 cup grated carrot for sweetness.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F oven for 5-7 minutes to restore crispness.
- Freeze cooked latkes in a single layer for up to 1 month; reheat without thawing.
- Serve with applesauce and sour cream for a classic pairing.
- Use leftovers as a base for eggs Benedict or sandwich fillers.
- Keep warm in the oven to maintain crispiness before serving.
- Avoid leaving at room temperature for more than 2 hours.
- Pair with hot tea or sparkling cider for a festive meal.
Nutritional Information
Based on 12 servings (1 latke):
- Calories: 150 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 210mg
- Total Carbohydrates: 17g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
- Vitamin A: 2% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value
Note: Nutritional values vary based on oil absorption and ingredient brands. Latkes are high in fat due to frying but provide carbohydrates and some fiber from potatoes. For dietary needs, try vegan or gluten-free variations. Their nutrient profile suits a balanced meal when paired with lighter sides.
Conclusion
This latke recipe delivers crispy, golden potato pancakes that embody the comforting essence of Jewish tradition, perfect for Hanukkah or any cozy gathering. Its simplicity and adaptability make it a go-to for home cooks, while the crunchy texture delights every palate. With easy preparation and customizable options, latkes bring homestyle joy to the table. This recipe is sure to become a family favorite, cherished for its nostalgic flavor and warmth.
Latkes Recipe: Crispy Potato Pancakes
Ingredients
- 2 lbs russet potatoes about 4 medium, peeled
- 1 medium yellow onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp sending salt
- ¼ tsp black pepper
- Vegetable oil for frying (about 1 cup)
- Optional: 2 tbsp chopped fresh chives for garnish
- Optional: 1/2 tsp garlic powder for added flavor
Instructions
- Grate potatoes and onion; squeeze out liquid.
- Mix with eggs, flour, salt, pepper, and optional garlic powder.
- Heat 1/4 inch oil in a skillet to 350°F.
- Form 1/4 cup patties; fry 3-4 minutes per side.
- Drain on paper towels; keep warm in oven.
- Garnish with chives; serve with applesauce or sour cream.
Notes
- Squeeze potatoes for crispiness.
- Use russets for best texture.
- Maintain oil temperature.
- Serve hot with toppings.
