Traditional Homemade Latkes Recipe

Ingredients

  • 2 pounds russet potatoes
  • 1 large white onion
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup canola oil for frying

Steps and instructions

  1. Peel the potatoes and onion. Grate them using a box grater or a food processor fitted with a grating disk.
  2. Place the grated potato and onion in a clean dish towel and squeeze out as much liquid as possible.
  3. Transfer the potato and onion to a large bowl. Add the eggs, flour, salt, and pepper. Stir until well combined.
  4. Heat the oil in a large frying pan over medium-high heat.
  5. For each latke, scoop about 2 tablespoons of the potato mixture into the pan. Flatten with a spatula.
  6. Fry until golden brown on the bottom, about 3 to 4 minutes. Flip and fry until the other side is golden brown, another 3 to 4 minutes.
  7. Transfer the latkes to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture.
  8. Serve the latkes warm with applesauce or sour cream, if desired.

Tools for making

Recipe variations

  • Sweet Potato Latkes: Substitute sweet potatoes for russet potatoes.
  • Zucchini Latkes: Replace some or all of the potatoes with grated zucchini.
  • Carrot and Parsnip Latkes: Add grated carrots and parsnips to the potato mixture.
  • Gluten-Free Latkes: Use gluten-free flour or almond flour instead of all-purpose flour.
  • Herb-infused Latkes: Mix in chopped herbs like dill, parsley, or chives to the potato mixture.
  • Spicy Latkes: Add cayenne pepper or chili powder to the potato mixture for a kick of heat.
  • Vegan Latkes: Replace the eggs with a flaxseed or chia seed egg substitute.
  • Smoked Salmon Latkes: Serve the latkes with smoked salmon and a dollop of cream cheese or crème fraîche.

Recipe overview

Latkes, also known as potato pancakes, are a traditional Jewish dish often served during Hanukkah. These crispy, golden brown treats are made from a simple mixture of grated potatoes and onions, eggs, flour, salt, and pepper. They're fried to perfection and can be served with applesauce or sour cream for a deliciously satisfying crunch. In this recipe, we'll guide you step-by-step on how to prepare these delectable pancakes. Expect a hands-on cooking experience that's full of flavor, perfectly suited for both festive gatherings or a cozy night in. This recipe yields about 12-15 latkes, enough to serve 4-6 people. Enjoy!

Common questions

  1. Can I use a different type of potato? Yes, you can use Yukon gold or red potatoes instead of russet potatoes. However, keep in mind that the texture and taste of the latkes may vary slightly.
  2. Can I make the latkes ahead of time and reheat them? Yes, you can make the latkes ahead of time and reheat them in a preheated oven at 350°F (175°C) for about 10 minutes. This will help retain their crispy texture.
  3. What can I serve with latkes? Latkes are traditionally served with applesauce and/or sour cream. You can also try topping them with smoked salmon, crème fraîche, or even a dollop of Greek yogurt for a savory twist.
  4. Can I freeze the latkes? Yes, you can freeze the latkes. After frying them, let them cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag. When ready to enjoy, reheat them in a preheated oven at 375°F (190°C) for about 15 minutes or until heated through.
  5. Can I use a different type of oil for frying? Yes, you can use vegetable oil or peanut oil instead of canola oil for frying the latkes. Just make sure to use an oil with a high smoke point to achieve a crispy texture.

Serving dishes and utensils

  • Grater - A box grater or a food processor fitted with a grating disk is useful for grating the potatoes and onion.
  • Large bowl - A large bowl is needed to mix the grated potato and onion with the other ingredients.
  • Spatula - A spatula is necessary for flattening the potato mixture in the frying pan.
  • Frying pan - A large frying pan is used to fry the latkes.
  • Paper towels - Paper towels are handy for draining excess oil from the latkes.

Origin stories

Latkes are a beloved staple of Jewish cuisine, particularly during the holiday of Hanukkah. These potato pancakes trace their origins back to Eastern Europe, where they were initially made from cheese. However, in the mid-19th century, when potatoes became a staple crop in Eastern Europe due to their affordability and accessibility, they became the primary ingredient in latkes. The tradition of frying latkes in oil is symbolic of the miracle of Hanukkah, where a day's worth of oil lasted for eight days in the rededication of the holy Temple in Jerusalem. From then on, latkes became a traditional Hanukkah food, sustaining generations with their crisp, golden goodness.

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.