Light and Crispy Potato Pancakes
These crispy potato pancakes, also known as latkes, are a delightful dish traditionally enjoyed during Hanukkah, but perfect for any time of year. The recipe includes grated potatoes, onions, eggs, and matzo meal, pan-fried to a beautiful golden brown. They can be served with applesauce or sour cream and even topped with smoked salmon for a luxurious twist.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 6 servings
Full Ingredient List
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 eggs, slightly beaten
- ½ – ¾ cup matzo meal (can substitute with potato starch or flour)
- 1-2 large bottles of canola oil
- ½ Tbsp salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
Potato Latkes
Tools and Equipment
- Mixing bowls
- Grater
- Cheesecloth
- Large skillet or pan such as cast-iron
- Spoon
- Wire rack with paper towels
- Spider or skimmer
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 5 lbs | russet potatoes | peeled and grated | |
| 2 large | sweet onions | grated | |
| 4 | eggs | slightly beaten | |
| ½ – ¾ cup | matzo meal | use potato starch or flour as a substitute | potato starch, flour |
| 1-2 large bottles | canola oil | for frying | |
| 1 tsp | baking powder | ||
| ½ Tbsp | salt | Kosher salt | |
| ½ tsp | black pepper | freshly ground |
Instructions
- Step 1: Peel and grate potatoes, then immediately place in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain potatoes and recover with warm water. Repeat the process a total of 3 times. (Tips: You will know you are done when the water runs clear and there are no bubbles at the top.)
- Step 2: Squeeze out excess moisture. Working in batches and using a large cheese cloth, kitchen towel, or even an old pillow case, squeeze out all excess moisture from potatoes. Place drained potatoes in a large mixing bowl.
- Step 3: Grate onions and ring out any excess water. Combine with potatoes, most of the eggs, matzo meal, salt, baking powder, and black pepper. Mix well, adding more egg if the mixture seems too dry.
- Step 4: Heat enough oil to fill a pan about ½ inch. When oil reaches 400F, drop about 1-2 Tbsp of latke batter into the pan, ensuring not to crowd the pan. Use the back of a spoon to flatten slightly. (Tips: Fry about 2-3 minutes per side until golden brown.)
- Step 5: Drain the latkes on paper towels, then serve. Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of salt. Serve hot or keep warm in the oven at 250F. (Tips: Best enjoyed fresh with homemade applesauce or sour cream.)
Additional Information
Notes: Latkes can be made ahead and stored in the fridge. To reheat, bake at 350F for 10-15 minutes. They can also be frozen for up to 3 months.