Description
Light & Crispy Potato Latkes are golden, crunchy potato pancakes made from grated russet potatoes and sweet onions, mixed with eggs and matzo meal, then fried to perfection. This traditional Hanukkah dish is loved year-round and perfectly paired with applesauce or sour cream.
Ingredients
Scale
Main Ingredients
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 eggs, slightly beaten
- ½ - ¾ cup matzo meal (can substitute potato starch or flour)
- ½ Tbsp salt (Kosher salt recommended)
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- 1-2 large bottles canola oil (for frying)
Instructions
- Prepare the potatoes: Peel and grate the russet potatoes, then immediately transfer them to a mixing bowl filled with warm water. Let the potatoes soak for 10 minutes.
- Repeat soaking process: Drain the potatoes, refill the bowl with warm water, and let soak again. Repeat this a total of three times until only a few bubbles remain on the water’s surface, indicating the starch is rinsed out.
- Squeeze out moisture: Using a large cheesecloth, kitchen towel, or old pillowcase, squeeze out as much liquid as possible from the grated potatoes. Place the drained potatoes in a large mixing bowl.
- Prepare the onion and batter: Grate the sweet onions and squeeze out excess water. Add the onions to the potatoes along with most of the beaten eggs (start with ¾, reserving the rest), matzo meal, salt, baking powder, and black pepper. Mix thoroughly. If the batter feels too dry, add the reserved eggs little by little until it reaches the right consistency.
- Heat oil for frying: Fill a pan with about ½ inch of canola oil and heat it to 400°F (204°C). Drop 1-2 tablespoons of batter into the hot oil, being careful not to overcrowd the pan. Use the back of a spoon to flatten them thinly.
- Fry the latkes: Cook latkes for about 2-3 minutes until golden brown, then carefully flip and fry the other side for 1-2 minutes until crisp and golden.
- Drain and season: Remove latkes with a slotted spoon and place them on paper towels or a paper towel-lined cooling rack. Immediately sprinkle with Kosher salt.
- Keep warm and serve: Repeat frying for the remaining batter. Keep cooked latkes warm in an oven preheated to 250°F (121°C) if needed. Serve immediately with homemade applesauce or sour cream.
Notes
- This recipe was passed down from the author’s mother-in-law, known for making unbeatable potato latkes.
- Traditionally enjoyed during Hanukkah but delicious year-round.
- Matzo meal can be substituted with potato starch or flour depending on dietary preferences.
- Ensure to squeeze out as much moisture as possible to get crispy latkes.
- Use Kosher salt for seasoning during and after frying for best flavor.
- Serve latkes with applesauce, sour cream, or smoked salmon for a complete experience.
- Using canola oil ensures a neutral flavor and good frying temperature.
- This recipe is gluten-free if you use potato starch instead of matzo meal, and it’s dairy-free as well.
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
