Description
These Light & Crispy Potato Latkes are a traditional Jewish appetizer perfect for Hanukkah or any time of the year. Crisply pan-fried golden-brown potato pancakes made from grated russet potatoes, sweet onions, eggs, and matzo meal for gluten-free crispiness. They are served best with classic accompaniments like applesauce, sour cream, or smoked salmon, offering a delicious and comforting dish that is both dairy-free and gluten-free when flour is avoided.
Ingredients
Potato Latkes
- 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 kosher salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- 1-2 large bottles of canola oil (for frying)
Instructions
- Prepare Potatoes: Peel and grate the russet potatoes. Immediately place them in a mixing bowl filled with warm water and let soak for 10 minutes. Drain and cover again with warm water, repeating this soaking and draining process three times total. This removes excess starch and helps the latkes crisp up. You’ll know you’re done when there are very few bubbles on the water’s surface.
- Remove Excess Moisture: Drain the potatoes and, working in batches, squeeze out all excess moisture using a large cheesecloth, kitchen towel, or an old pillowcase. Transfer the well-drained potatoes to a large mixing bowl.
- Prepare Onion Mixture: Grate the sweet onions and wring out any excess water. Add the onions to the potatoes along with approximately ¾ of the beaten eggs, matzo meal, kosher salt, baking powder, and black pepper. Mix thoroughly. If the mixture feels too dry or crumbly, add the remaining eggs gradually to achieve a cohesive batter.
- Heat Oil: Pour enough canola oil into a large skillet or cast-iron pan to fill it about ½ inch deep. Heat the oil over medium-high heat until it reaches around 400°F (204°C), ensuring it’s hot enough for frying.
- Fry Latkes: Drop 1 to 2 tablespoons of batter into the hot oil, making sure not to overcrowd the pan. Using the back of a spoon, gently pat down each latke to make them thin. Fry for 2-3 minutes per side, or until both sides are deeply golden brown. Use a spider or skimmer for flipping and removing latkes.
- Drain and Season: Transfer the fried latkes to a paper towel-lined wire rack or plate to drain excess oil. Immediately sprinkle with kosher salt while still hot.
- Repeat and Serve: Continue frying the remaining batter in batches. To keep cooked latkes warm, place them on baking sheets in an oven set to 250°F (121°C). Serve hot with classic sides such as homemade applesauce, sour cream, or smoked salmon.
Notes
- Using russet potatoes yields the best crispy texture due to their high starch content.
- Soaking and rinsing potatoes multiple times removes excess starch and prevents sogginess.
- Squeezing out water thoroughly is key for crispy latkes.
- Matzo meal makes the latkes gluten-free; substitute with potato starch or flour if preferred.
- Maintain oil temperature around 400°F to avoid greasy or undercooked latkes.
- Keep cooked latkes warm in a low oven to serve them hot and crispy.
- Serve latkes traditionally with applesauce and sour cream for optimal flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American / Jewish
