Latkes

Experience the delicious, crispy perfection of classic Potato Latkes with this easy and delightful recipe. A beloved dish with deep roots in Jewish cuisine, potato latkes are golden brown potato pancakes that are crispy on the outside and tender on the inside. Perfect for Hanukkah celebrations, they are also a fantastic addition to any meal, from breakfast to dinner, or as a delectable snack.

Made with simple ingredients, potato latkes are easy to prepare and incredibly satisfying. The key to achieving that irresistible crispiness lies in using starchy potatoes, such as russets, and removing as much moisture as possible before frying. Grated potatoes are combined with onions, eggs, and a bit of flour or matzo meal to bind them together, then seasoned with salt and pepper. The mixture is then fried to golden perfection in hot oil, resulting in latkes that are crispy on the outside and tender on the inside.

These crispy, golden brown potato latkes are not only a treat for Hanukkah but also a versatile dish that can be enjoyed year-round. Their delicious flavor and satisfying crunch make them a hit at any meal, whether you’re serving them as an appetizer, side dish, or even a main course.

Not quite what you are looking for? Try these other great appetizer recipes:

• Gouda Beer Fondue
• VELVEETA Potato Bites
• Tamarind Teriyaki Chicken Skewers

Latkes

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A classic potato latkes recipe, you can’t go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Potato pancakes, draniki, deruny, latkes, raggmunk or boxties are shallow-fried pancakes of grated or ground potato, matza meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning.

The beauty of this food is in its near inability to be bad. After all, we are talking about potatoes crisped up in fat. If you can achieve that, any recipe is sure to be delicious. The most important element of latkes, symbolically and culinarily, might not be the type of potatoes or which binder you choose. Rather, it is the oil in which these Jewish potato pancakes fry. Whether you use chicken schmaltz, a neutral frying oil like peanut or canola, or olive oil, the oil is what makes it meaningful for this time of year.

Cast iron pans are the best tool for frying because they distribute the heat evenly and retain that heat, making sure that the oil temperature does not drop too low after you add each latke.

• Author: Mark Bittman
• Prep Time: :15
• Cook Time: :15
• Total Time: :30
• Yield: 4 1x
• Category: Appetizer
• Method: Fried
• Cuisine: Jewish

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 2 pounds of potatoes
• 1 onion
• 2 lightly beaten eggs
• 2 tablespoons breadcrumbs (or matzo meal)
• neutral oil

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Instructions

1. To the grated potatoes, add 1 grated onion, 2 lightly beaten eggs and 2 tablespoons breadcrumbs (or matzo meal); heat the oil in a pan to high, but not smoking.
2. Spoon the mixture into the oil to form pancakes; fry until brown and crisp on both sides.
3. Drain on paper towels, then serve with sour cream and applesauce.

Notes

• Russet Potatoes are a must. You may be tempted to use some fancy spuds for your latkes, but if you’re after great browning, Russet/Idaho potatoes are your best bet. Their high starch content translates into extra crispy edges and soft, fluffy centers.
• Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and maintain their crispiness, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through. For longer storage, freeze the latkes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Reheat directly from frozen in a 375°F (190°C) oven for 15-20 minutes.