There’s something incredibly satisfying about the sound of sizzling latkes in a hot pan, isn’t there? As the aroma of crispy, golden potatoes fills the kitchen, it transforms the atmosphere into a warm, inviting haven, perfect for sharing with family and friends. I first dived into the world of Classic Potato Latkes during a cozy winter gathering, and they instantly stole the spotlight.
These delicious, fried potato pancakes are not only a staple during Hanukkah but also a versatile side dish for any occasion. Made with simple ingredients that you likely already have on hand, they strike the perfect balance of crispy on the outside and fluffy on the inside. Whether served plain or accompanied by a dollop of sour cream and applesauce, latkes bring joy to the table and warmth to the heart.
Join me in recreating this beloved dish and delight in the nostalgia of homemade goodness. Your taste buds—and your loved ones—will thank you!
Why are Classic Potato Latkes so irresistible?
Crispy goodness: Each bite of these latkes delivers a delightful crunch, making them a true treat for your taste buds.
Quick and easy: With simple prep and cooking steps, you can have these ready in no time, perfect for any busy home cook.
Versatile pairing: Serve them with sour cream, applesauce, or even your favorite dipping sauce for a twist!
Crowd-pleaser: Whether during festive occasions or casual family dinners, latkes always win hearts around the table.
Memorable flavors: The combination of potatoes and onion creates a comforting aroma and taste that evokes warmth and nostalgia.
Discover the joy of making these latkes at home, and your family will be coming back for seconds!
Classic Potato Latkes Ingredients
Dive into making these delightful Classic Potato Latkes with all the essentials you’ll need!
For the Latkes
• 2 1/2 pounds potatoes – Choose starchy potatoes for that perfect texture.
• 1 large onion, shredded – Adds a delightful flavor that complements the potato.
• 3/4 cup matzo meal or bread crumbs – Matzo meal gives a traditional touch and binds the mixture.
• 2 large eggs, beaten – Eggs help hold everything together and provide a richer taste.
• 1 tablespoon potato starch – Helps absorb moisture and is key for crispiness.
• 1 1/4 teaspoons salt – Adjust according to your palate for a savory kick.
• 1/2 teaspoon pepper – A dash of pepper adds a gentle warmth to each bite.
For Frying
• 1 1/2 cups avocado, peanut, or grapeseed oil – Choose high smoke point oils for that irresistible crisp.
• 1/4 cup schmaltz (optional) – For an authentic touch that enhances flavor if you’re feeling adventurous!
How to Make Classic Potato Latkes
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Prepare your station: Set up a wire cooling rack near your frying area and lay down some paper towels underneath it to catch any excess oil after frying. This will keep your latkes crispy!
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Shred the potatoes: Cut the potatoes into large chunks and shred them using a hand grater or food processor with large holes. You want them finely shredded for that perfect texture.
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Soak the shreds: Transfer the grated potatoes to a bowl and cover them with cold water. Soaking helps remove excess starch, making your latkes even crispier when fried.
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Grate the onion: Using the fine holes of the grater or food processor attachment, grate the onion. The onion adds a wonderful flavor that brightens up the latke.
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Drain and rinse: Pour the potato shreds into a colander and rinse them thoroughly under cold water. After draining, dry the bowl used for soaking as we’ll use it again.
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Squeeze out moisture: Place the drained potato and grated onion in the center of a clean tea towel or cheesecloth, wrap it up, and give it a good squeeze to get rid of excess moisture.
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Combine ingredients: Transfer the potato and onion mix into a clean, dry bowl. Use a fork to gently stir the mixture and combine it evenly.
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Heat the oil: In a skillet, pour oil to about 1/8 inch deep and heat it slowly until it reaches around 365°F. If you’re using schmaltz, add it now to enhance that rich flavor!
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Mix the batter: While waiting for the oil to heat, stir in the matzo meal, potato starch, salt, and pepper into the potato and onion mixture. Add the beaten eggs and mix until everything is nicely incorporated.
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Shape the latkes: Scoop up 3 tablespoons of the potato mixture and shape it into a disk. Don’t worry about them being perfectly round; a little rustic charm is part of their appeal!
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Fry with care: Gently place the disk into the hot oil, making sure it holds its shape while frying.
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Fry to perfection: Continue shaping and frying 4-5 latkes at a time for about 2-3 minutes on each side, until they are golden brown and crispy.
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Drain: Use a metal spatula to carefully remove the latkes from the pan and place them on the wire cooling rack to allow excess oil to drain away.
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Serve warm: Enjoy the latkes fresh within 10 minutes of frying, or keep them warm in the oven for up to 2 hours before serving with your favorite accompaniments.
Optional: Serve with a generous dollop of sour cream and applesauce for the ultimate experience!
Exact quantities are listed in the recipe card below.
Expert Tips for Classic Potato Latkes
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Use Starchy Potatoes: Opt for russets or Yukon golds to achieve the perfect texture. Waxy potatoes can make your latkes mushy, so avoid them!
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Squeeze Out Moisture: Ensure you remove as much moisture as possible from the grated potato and onion. This prevents sogginess and ensures extra crispiness in your classic potato latkes.
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Control Oil Temperature: Make sure your oil is at the correct temperature (around 365°F) before adding the latkes. Too cold, and they’ll absorb oil; too hot, and they’ll burn quickly.
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Don’t Overcrowd the Pan: Fry only 4-5 latkes at a time to maintain even cooking and crispy edges. If you overcrowd, they may steam rather than fry.
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Serve Immediately: Enjoy your latkes fresh within 10 minutes of frying for the best taste and texture. They’re most delicious when hot and crispy!
Make Ahead Options
These Classic Potato Latkes are perfect for busy home cooks looking to save time during hectic weeks! You can prepare the potato and onion mixture up to 24 hours in advance—just be sure to squeeze out any excess moisture to keep them from browning. Store the mixture in an airtight container in the refrigerator. When you’re ready to fry, simply stir in the matzo meal and beaten eggs and continue with the cooking steps. Additionally, you can fry the latkes and keep them warm in the oven for up to 2 hours before serving. This way, you’ll enjoy crispy, delectable latkes that taste just as fresh and delicious!
How to Store and Freeze Classic Potato Latkes
Fridge: Store leftover latkes in an airtight container in the fridge for up to 3 days. Reheat them in an oven or skillet to restore crispiness.
Freezer: For longer storage, freeze latkes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen at 375°F until hot and crispy.
Room Temperature: If serving immediately, keep latkes warm on a wire rack in a low oven for up to 2 hours. Avoid stacking them to maintain crispiness.
Reheating: For best results, reheat latkes in a skillet with a little oil over medium heat to help regain that delicious golden crunch.
What to Serve with Classic Potato Latkes?
Elevate your latke experience with delightful pairings that enhance their crispy, golden charm.
- Sour Cream: A classic topping that adds a cool, creamy contrast to the warm, crispy latkes.
- Applesauce: The sweet and tart flavors of applesauce perfectly balance the savory notes, making each bite a treat.
- Caramelized Onions: Their sweetness brings a rich depth to latkes, creating a melty, indulgent combination.
- Crispy Salad: A fresh salad with crunchy greens and a tangy vinaigrette cuts through the richness, providing a vibrant flavor boost.
Experience the magic of contrasting textures; think of that crisp latke paired with smooth sour cream! A simple green salad tossed with a zesty dressing can brighten the meal, making every bite an adventure.
- Pickled Beets: Their earthy flavors and vibrant color add visual appeal and a refreshing zing to the dish.
- Roasted Garlic Aioli: This garlicky dipping sauce amplifies the latkes’ flavor and adds an unexpected twist.
- Mimosas: Pair your meal with this bubbly drink for a light, festive touch that complements the meal beautifully.
- Chocolate Babka: For dessert, this rich, sweet bread wraps up the meal with a delightful indulgence.
These options will make your latke gathering not just a meal, but an experience to remember!
Classic Potato Latkes Variations
Feel free to get creative with your Classic Potato Latkes, adding your own personal twist or making substitutions that suit your dietary needs.
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Gluten-Free: Substitute matzo meal or bread crumbs with almond flour or chickpea flour for a gluten-free option that retains flavor.
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Onion-Free: Replace the onion with a half cup of finely chopped leeks for a milder taste while still keeping that delightful onion-like flavor.
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Herbed: Add fresh herbs like dill or chives to the batter for a fragrant, flavorful twist that elevates the latkes.
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Cheesy: Incorporate 3/4 cup of shredded cheddar or crumbled feta for a cheesy delight, adding depth and richness to each bite.
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Spicy: Mix in some finely chopped jalapeños or a pinch of cayenne pepper for a subtle kick that pairs beautifully with the crispy texture.
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Root Veggie Twist: Substitute half of the potatoes with shredded carrots or sweet potatoes for a sweet and colorful spin that’s equally delicious.
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Baked Version: For a healthier option, form the latkes and bake them on a parchment-lined sheet at 400°F for about 20-25 minutes, flipping halfway for even crispiness.
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Smoky Flavor: Add smoked paprika to the batter for an irresistible smoky flavor that adds depth and complexity, making your latkes truly unforgettable.
Classic Potato Latkes Recipe FAQs
What type of potatoes should I use for Classic Potato Latkes?
Absolutely! For the best Classic Potato Latkes, opt for starchy potatoes like russets or Yukon golds. These varieties create that perfect crispy texture, while waxy potatoes, like red or fingerling, can lead to a mushy result.
How should I store leftover latkes?
Very simply! Place your leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in an oven or skillet to bring back that delightful crispiness—no one wants soggy latkes!
Can I freeze latkes for later?
Absolutely, freezing is a great option! First, lay the latkes in a single layer on a baking sheet to freeze them individually. Once solid, transfer them to a freezer-safe bag. They can be frozen for up to 2 months. To reheat, bake them from frozen at 375°F until hot and crispy—like fresh from the skillet!
Why are my latkes turning out soggy?
Soggy latkes can be a bummer! The key is to ensure you remove as much moisture as possible from both the grated potatoes and onions. After squeezing them in a cloth, if you notice excess liquid pooling in the bowl, be sure to drain it off before mixing in your ingredients. Maintaining the right oil temperature (around 365°F) while frying is also crucial to achieving that golden crisp!
Are there any dietary considerations with Classic Potato Latkes?
Certainly! If you’re cooking for someone with egg allergies, you can substitute the eggs with a flaxseed meal or a commercial egg replacer. Additionally, if you’d like to accommodate dietary restrictions, using gluten-free matzo meal or bread crumbs can easily adapt this recipe. Always ensure that serving companions like sour cream or applesauce fit any dietary needs as well.
What’s the best way to keep latkes warm before serving?
To keep your latkes warm, place them on a wire rack set in a low oven (around 200°F) while you finish frying the rest. This method allows air to circulate around them, maintaining their crispy texture for up to 2 hours! Remember to not stack them, as this can cause them to steam and lose that sought-after crunch.
Crispy Classic Potato Latkes You’ll Love Making at Home
Ingredients
Equipment
Method
- Prepare your station: Set up a wire cooling rack near your frying area and lay down some paper towels underneath it to catch any excess oil after frying.
- Shred the potatoes: Cut the potatoes into large chunks and shred them using a hand grater or food processor with large holes.
- Soak the shreds: Transfer the grated potatoes to a bowl and cover them with cold water.
- Grate the onion: Using the fine holes of the grater or food processor attachment, grate the onion.
- Drain and rinse: Pour the potato shreds into a colander and rinse them thoroughly under cold water.
- Squeeze out moisture: Place the drained potato and grated onion in the center of a clean tea towel, wrap it up, and squeeze to get rid of excess moisture.
- Combine ingredients: Transfer the potato and onion mix into a clean, dry bowl and gently stir to combine.
- Heat the oil: In a skillet, pour oil to about 1/8 inch deep and heat until it reaches around 365°F.
- Mix the batter: While waiting for oil to heat, stir in matzo meal, potato starch, salt, and pepper into the potato and onion mixture.
- Shape the latkes: Scoop up 3 tablespoons of the potato mixture and shape it into a disk.
- Fry with care: Gently place the disk into the hot oil.
- Fry to perfection: Shape and fry 4-5 latkes at a time for about 2-3 minutes on each side.
- Drain: Use a metal spatula to carefully remove the latkes from the pan and place on the wire cooling rack.
- Serve warm: Enjoy the latkes fresh within 10 minutes of frying, or keep them warm in the oven.