5 from 22 votes
How to Make Latkes
How to Make Latkes is a recipe for traditional potato pancakes that combines shredded russet potatoes and grated onion with egg and matzo meal for binding. The mixture is seasoned with salt and freshly cracked black pepper, then fried in hot vegetable oil to achieve crispy, golden edges. The recipe includes a cardamom-spiced applesauce as a unique accompaniment along with fresh chives and sour cream for serving, adding brightness and creaminess to the fried pancakes.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
12
latkes
Calories:
71 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 Tbsp lemon juice
- 1 1/2 lb russet potatoes about 2-3 large, weight recommended
- 1/2 yellow onion
- 1 egg large, lightly beaten
- 3 Tbsp matzo meal you can also use breadcrumbs
- 1 tsp salt
- black pepper fresh cracked, to taste
- vegetable oil for frying
- chives fresh, snipped
- sour cream for serving
cardamom apple sauce
- 1 cup applesauce
- 1/2 tsp cardamom
Instructions
- Fill a large bowl with cold water and add the lemon juice.
- Peel and cut the potatoes in quarters. Shred them in a food processor fitted with the shredding blade. You can also do this with a box grater if you need to. Immediately put the grated potatoes into the cold water to stop them from browning.
- Grate the onions but don't put them in the water. Gather the potatoes and onions into a clean kitchen towel and wring out the excess moisture. Take the time to get out as much liquid as you can. Discard the liquid and put the potatoes and onions into a mixing bowl.
- Using your hands, gently toss the potatoes and onions with the egg, matzo meal, salt, and pepper. Make sure everything gets well mixed.
- Heat 1/4 inch of oil in a large cast iron skillet until hot. You'll know it's ready when a bit of potato sizzles on contact with the oil. Scoop out 1/4 cup of the potato mixture (I used an ice cream scoop) and gently pat down to a flat round shape. Don't worry if some of the potato shreds spray out from the sides, that's a good thing! Gently ease the latke into the hot oil and fry for about 4 minutes on each side, until golden and crispy. Add more oil as necessary, and remove any loose bits from the oil so they don't burn.You may need to do a test latke to make sure you've got the right temperature.
- Drain the latkes on paper towels, and keep warm in a low oven if necessary.
- Serve showered with snipped chives, along with cardamom applesauce and sour cream.
Cup of Yum
cardamom apple sauce
- Mix the applesauce with the caramom and adjust the amount of spice to your taste.
Notes
- Drain any excess moisture released during preparation to keep consistency firm for frying.
- Soak shredded potatoes in lemon water immediately after grating to prevent browning.
- Pat the potato mixture dry thoroughly with a clean towel to avoid soggy latkes.
- Use a heavy skillet such as cast iron for even frying and better heat retention.
Nutrition Information
Calories
71kcal
(4%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
14mg
(5%)
Sodium
202mg
(8%)
Potassium
268mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
26IU
(1%)
Vitamin C
4mg
(4%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 latkes
Amount Per Serving
Calories 71
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 202mg | 8% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.