Classic Potato Latkes
User Reviews
5
153 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
24 servings
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Calories
74 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Classic Potato Latkes
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Classic Potato Latkes are crispy, golden-fried potato pancakes made with shredded potatoes and onion, bound with matzo meal, eggs, and potato starch. The mixture is seasoned with salt and pepper, then fried in oil to a crunchy exterior and tender interior. These latkes are a traditional dish often served with sour cream and applesauce.
Description
The Classic Potato Latkes recipe calls for Yukon Gold potatoes shredded coarsely, combined with finely shredded onion and matzo meal or bread crumbs as binding agents. Beaten eggs and potato starch help hold the mixture together, seasoning it with salt and pepper for flavor.
The grated potatoes are squeezed to remove excess moisture before mixing, ensuring crispiness on frying. Frying is done in a high smoke point oil such as avocado or grapeseed oil to achieve golden, crispy edges while maintaining a soft center. Optional schmaltz can be added for flavor but omitted for dietary considerations.
These latkes are enjoyed as a savory side or main dish and pair well with traditional accompaniments like sour cream or applesauce. The recipe notes emphasize the use of potato starch to improve cohesiveness and lighten texture, and adjustments like adding eggs or more matzo meal can be made if the latkes do not hold together well.
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Ingredients
- 2 1/2 pounds potato I prefer Yukon Gold
- 1 large onion shredded
- 3/4 cup matzo meal or bread crumbs
- 2 large egg beaten
- 1 tablespoon potato starch or more if needed
- 1 1/4 teaspoons salt or more to taste
- 1/2 teaspoon black pepper
- avocado oil about 1 1/2 cups - choose an oil with a high smoke point, or peanut or grapeseed oil for frying
- 1/4 cup schmaltz (optional)
Instructions
- Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
- Place grated potato into a bowl and immediately cover with cold water.
- Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, potato starch, salt and pepper into the potato and onion shreds. Add the beaten eggs to the potato mixture, and stir again until well mixed. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
- Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
- Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
- Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
- To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).
Notes
- Use a hand grater or food processor with proper shredding discs for efficient preparation.
- Squeeze grated potatoes in cheesecloth or a tea towel to remove moisture for crisp latkes.
- Potato starch is key to latke structure and texture; add more if they don’t hold together well.
- For kosher preparation with dairy sour cream, omit optional schmaltz from frying oil.
- If necessary, adding extra egg or matzo meal can improve binding and consistency.
Nutrition Information
Show Details
Calories
74kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Cholesterol
17mg
(6%)
Sodium
132mg
(6%)
Potassium
221mg
(5%)
Fiber
1g
(4%)
Vitamin A
25IU
(1%)
Vitamin C
5.9mg
(7%)
Calcium
19mg
(2%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Cholesterol | 17mg | 6% |
| Sodium | 132mg | 6% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
153 reviews
Excellent
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