Classic Homemade Latke Recipe

Ingredients

  • 2 pounds of Russet potatoes
  • 1 large onion
  • 2 large eggs
  • 1/2 cup of all-purpose flour
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 cup of vegetable oil for frying
  • Applesauce, for serving (optional)
  • Sour cream, for serving (optional)

Steps and instructions

  1. Peel the potatoes and the onion.
  2. Grate the potatoes and onion with the coarse side of a box grater or in a food processor.
  3. Transfer the grated potatoes and onion to a large, clean kitchen towel. Wrap them up in the towel and squeeze out as much liquid as possible. Discard the liquid.
  4. In a large bowl, beat the eggs. Add the grated potatoes and onion, flour, salt, and pepper. Mix until the flour is absorbed.
  5. In a large skillet over medium-high heat, heat the oil until hot. Use a heaping tablespoon to drop the potato mixture into the skillet, flattening the pancakes with the back of a spoon.
  6. Cook the latkes for 5 minutes, then flip and cook for another 5 minutes, or until crispy and golden brown. Do not flip the latkes more than once to prevent them from getting greasy.
  7. Transfer the latkes to a paper towel-lined plate to drain excess oil.
  8. Serve the latkes warm with applesauce or sour cream, if desired.

Tools for making

  • Box grater - Used to grate the potatoes and onion
  • Food processor - An alternative to the box grater for grating the potatoes and onion
  • Large kitchen towel - Used to squeeze out excess liquid from the grated potatoes and onion
  • Large bowl - Used for mixing the ingredients
  • Skillet - A large skillet for frying the latkes
  • Spoon - Used for flattening the pancakes in the skillet
  • Paper towels - To drain excess oil from the cooked latkes

Recipe variations

  • Sweet Potato Latkes: Substitute the Russet potatoes with sweet potatoes for a sweeter flavor.
  • Zucchini Latkes: Replace the potatoes with grated zucchini for a lighter and healthier option.
  • Carrot and Parsnip Latkes: Add grated carrots and parsnips to the potato mixture for a colorful twist.
  • Gluten-Free Latkes: Use gluten-free flour or almond flour instead of all-purpose flour for those with gluten sensitivities or preferences.
  • Herb-infused Latkes: Mix in chopped herbs such as dill, parsley, or chives to add a fresh herbal flavor.
  • Crispy Cheese Latkes: Add shredded cheese, such as cheddar or Parmesan, to the potato mixture for a cheesy and crispy variation.
  • Vegetable Latkes: Experiment with other grated vegetables like beets, butternut squash, or cauliflower to create unique and flavorful latkes.
  • Vegan Latkes: Replace the eggs with a flaxseed or chia seed egg substitute for a vegan-friendly version.
  • Spicy Latkes: Add some heat by incorporating spices like cayenne pepper, paprika, or chili powder into the potato mixture.
  • Smoked Salmon Latkes: Serve the latkes topped with smoked salmon and a dollop of sour cream or crème fraîche for an elegant twist.

Recipe overview

This is a traditional Latke recipe that will transport you to a cozy kitchen filled with the mouthwatering aroma of these crispy potato pancakes. Originating from Jewish cuisine, latkes are typically served during the Hanukkah season but are delightful year-round. In this recipe, we will be using simple, readily available ingredients like Russet potatoes and onions. The grating and squeezing process might require a bit of effort, but it's key to achieving the perfect crispy texture that defines a great latke. Once cooked, each latke transforms into a miniature masterpiece - a soft, warm center enclosed by a golden, crispy exterior. Served with a side of applesauce or sour cream, these latkes make for an irresistible appetizer or side dish. This recipe can easily be multiplied for larger gatherings. Whether you're a seasoned latke maker or trying them for the first time, you're sure to find this recipe a delicious addition to your cooking repertoire. Enjoy the process and the delightful result!

Common questions

  1. Can I use a different type of potato? Yes, you can use Yukon Gold or any other starchy potato variety for this recipe. However, Russet potatoes are traditionally used for latkes.
  2. Can I make the latkes ahead of time and reheat them? While latkes are best served fresh and crispy, you can make them ahead of time and reheat them in the oven at 350°F (175°C) for about 10 minutes. However, they may not be as crispy as when freshly cooked.
  3. Can I freeze the latkes? Yes, you can freeze the latkes. After cooking, let them cool completely, place them in an airtight container or freezer bag with layers of parchment paper in between, and freeze for up to 3 months. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.
  4. Can I use a different type of oil for frying? Yes, you can use canola oil, sunflower oil, or any other high-heat oil suitable for frying.
  5. Can I make the latkes gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour to make the latkes gluten-free.
  6. What can I serve with latkes? Latkes are traditionally served with applesauce and/or sour cream. You can also serve them with a dollop of Greek yogurt, smoked salmon, or even as a side dish with a main course.

Serving dishes and utensils

  • Grater - A box grater or a food processor with a grating attachment will be helpful for grating the potatoes and onion.
  • Large skillet - A large skillet with high sides will be used for frying the latkes.
  • Kitchen towel - A clean kitchen towel will be needed for squeezing out the liquid from the grated potatoes and onion.
  • Large bowl - A large bowl will be used for mixing the grated potatoes and onion with the other ingredients.
  • Spoon - A spoon will be used for flattening the latkes in the skillet.
  • Paper towels - Paper towels will be used for draining excess oil from the cooked latkes.

Origin stories

Latkes, the delightful potato pancakes, have their origins in the Jewish festival of Hanukkah. The tradition of frying foods during Hanukkah, particularly latkes, is in homage to the miracle of the oil. As the story goes, after the Jews reclaimed the Holy Temple in Jerusalem, they wanted to light the temple's menorah, but could only find a single cruse of olive oil, enough for just one day. Miraculously, the oil lasted for eight days. To honor this, foods fried in oil, such as latkes, have become staples of Hanukkah celebrations. Originally, latkes were not made with potatoes, which are a New World food, but with old world ingredients like cheese. It wasn't until the mid-19th century, particularly in Eastern Europe where potatoes were plentiful and cheap, that the potato latke we know and love today became popular.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.