How to make the most delicious potato latkes
Potato latkes are traditionally served during Hanukkah, the Jewish festival of lights. These potato pancakes are fried in oil to symbolize the miracle of Hanukkah, in which the oil enough for one day lasted for eight. That is the reason it is customary to celebrate this holiday by lighting candles during eight nights.
Potato latkes are a tradition in Eastern European or Ashkenazi Jewish communities but anybody can enjoy this crispy treat. The latke is a traditional food eaten during Hanukkah and its history can be traced back to the 16th century.
Hanukkah commemorates the victory of the Hebrews over Greeks in 165 BC, which was fought during the time Palestine (now Israel) was ruled by Greece. When the Greek armies tried to destroy the Jews, they found that they could not because there were no more oil lamps to light. One day’s worth of oil miraculously lasted 8 days. This miracle is celebrated every year on Hanukkah (also known as The Festival of Lights).
This recipe is a very easy and traditional version that you can make in just minutes! You can serve latkes on their own or topped with apple sauce or sour cream.
Traditional Potato Latkes recipe
Ingredients
- 4 pounds russet potatoes, scrubbed and peeled
- 2 white onions, peeled
- 4 large eggs, lightly beaten
- ½ teaspoon baking powder
- ½ cup matzo meal
- 1 teaspoon black pepper
- 1 to 2 teaspoons salt
- 4 cups oil, for frying
Instructions
- Grate potatoes and onions together using a hand grater or food processor. (I used the grating attachment on my KitchenAid mixer.)
- Place the potatoes and onions in a large strainer, cheesecloth, or towel. Squeeze over a bowl, removing as much liquid as possible. Pour off liquid from the bowl allowing the potato starch to remain.
- Transfer potatoes and onions into a large mixing bowl. Add remaining ingredients (except the oil) as well as the potato starch from the bowl to the potatoes and onions. Mix together well.
- Line a baking sheet with paper towels. Preheat the oven to 200 degrees to keep prepared latkes warm.
- Pour oil into a heavy-bottomed skillet to a depth of about ½ inch. Heat over medium heat until a bamboo skewer inserted to touch the bottom creates bubbles.
- Using an ice cream scoop, spoon a portion of the potato mixture into the oil. (If the mixture is still wet with a lot of liquid, squeeze the liquid from the dough before cooking.) Flatten with the back of a spoon. Do not crowd the pan.
- When the latke is golden brown on one side (3 to 5 minutes), carefully flip and cook on the opposite side. Transfer latkes to paper toweling. If desired, sprinkle with additional salt. Keep warm until all latkes are cooked.
- Serve immediately with sour cream and/or applesauce.
Here’s a video if that helps:
Potato latkes
Ingredients
- • 4 pounds russet potatoes, scrubbed and peeled
- • 2 white onions, peeled
- • 4 large eggs, lightly beaten
- • ½ teaspoon baking powder
- • ½ cup matzo meal
- • 1 teaspoon black pepper
- • 1 to 2 teaspoons salt
- • 1 to 2 teaspoons salt
- • 4 cups oil, for frying
- • 4 cups oil, for frying
Instructions
- Grate potatoes and onions together using a hand grater or food processor. (I used the grating attachment on my KitchenAid mixer.)
- Place the potatoes and onions in a large strainer, cheesecloth, or towel. Squeeze over a bowl, removing as much liquid as possible. Pour off liquid from the bowl allowing the potato starch to remain.
- Transfer potatoes and onions into a large mixing bowl. Add remaining ingredients (except the oil) as well as the potato starch from the bowl to the potatoes and onions. Mix together well.
- Line a baking sheet with paper towels. Preheat the oven to 200 degrees to keep prepared latkes warm.
- Pour oil into a heavy bottomed skillet to a depth of about ½ inch. Heat over medium heat until a bamboo skewer inserted to touch the bottom creates bubbles.
- Using an ice cream scoop, spoon a portion of the potato mixture into the oil. (If the mixture is still wet with a lot of liquid, squeeze the liquid from the dough before cooking.) Flatten with the back of a spoon. Do not crowd the pan.
- When the latke is golden brown on one side (3 to 5 minutes), carefully flip and cook on the opposite side. Transfer latkes to paper toweling. If desired, sprinkle with additional salt. Keep warm until all latkes are cooked.
- Serve with sour cream and/or applesauce.
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