Description
Light and crispy potato latkes made with grated russet potatoes, sweet onions, eggs, and matzo meal, pan-fried to golden perfection. A traditional Hanukkah treat that is perfect any time of year, served best with applesauce or sour cream.
Ingredients
Scale
Potato Mixture
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 eggs, slightly beaten
- ½ - ¾ cup matzo meal (can substitute potato starch or flour)
- ½ tablespoon salt (Kosher salt recommended)
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
For Frying
- 1-2 large bottles canola oil (enough to fill pan about ½ inch deep)
Instructions
- Prep Potatoes: Peel and grate the russet potatoes carefully and immediately submerge them in a mixing bowl filled with warm water. Let them sit for 10 minutes, then drain and replace with fresh warm water. Repeat the soaking and draining process a total of 3 times until very few bubbles appear on top.
- Drain Excess Moisture: Using a large cheesecloth, kitchen towel, or clean pillowcase, work in batches to squeeze out as much moisture as possible from the grated potatoes. Place the drained potatoes into a large mixing bowl.
- Prepare Onion and Mix Batter: Grate the sweet onions and wring out their excess water. Add the onions to the potatoes along with most of the eggs (start with ¾ and reserve the rest), matzo meal, salt, baking powder, and black pepper. Mix thoroughly. If the mixture feels too dry, incorporate the remaining eggs gradually to achieve the correct consistency.
- Heat Oil: Pour canola oil into a large frying pan to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 400°F (204°C).
- Fry Latkes: Carefully drop 1 to 2 tablespoons of the latke batter into the hot oil, being careful not to overcrowd the pan. Use the back of a spoon to gently pat down the batter into thin pancakes. Fry each latke for 2 to 3 minutes on one side until golden brown, then carefully flip and cook for another 1 to 2 minutes on the other side.
- Drain and Season: Remove the latkes from the oil and place them on a paper towel-lined cooling rack or plate to drain excess oil. Immediately sprinkle with Kosher salt to season.
- Serve: Repeat the frying process with remaining batter. Serve latkes hot, either immediately or keep warm on baking sheets in a 250°F (121°C) oven. Pair with homemade applesauce, sour cream, or smoked salmon as desired.
Notes
- This recipe comes from a traditional Hanukkah preparation but is delicious year-round.
- Matzo meal can be substituted with potato starch or flour if preferred.
- Using warm water for soaking helps remove excess starch, contributing to crispier latkes.
- Ensure potatoes and onions are well drained to avoid soggy latkes.
- Maintain oil temperature at 400°F for best frying results and crispiness.
- Keep cooked latkes warm in a low oven (250°F) if not serving immediately.
- Serve latkes with classic accompaniments like applesauce, sour cream, or smoked salmon for variety.
- For gluten-free option, avoid substituting with flour and stick to matzo meal or potato starch.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 725 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 109 mg
