Description
Light & Crispy Potato Latkes are traditional Jewish potato pancakes made from grated russet potatoes, sweet onions, eggs, and matzo meal. These latkes are soaked, drained, and fried to golden perfection, creating a delicious crispy texture. Perfect for Hanukkah or any time you crave a comforting, savory treat served 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 tablespoon salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- 1-2 large bottles canola oil (for frying)
Instructions
- Prepare the Potatoes: Peel and grate the russet potatoes, then immediately place them in a mixing bowl filled with warm water. Let them soak for 10 minutes, drain, and refill with warm water. Repeat this soaking and draining process three times until very few bubbles appear on the surface of the water.
- Drain Excess Moisture: Using a large cheesecloth, kitchen towel, or an old pillowcase, squeeze out all the excess water from the grated potatoes in batches. Transfer the thoroughly drained potatoes into a large mixing bowl.
- Prepare the Onion and Mixture: Grate the onions and squeeze out any excess liquid. Add the grated onions to the potatoes along with most of the beaten eggs (start with ¾ of the eggs and reserve the rest), matzo meal, salt, baking powder, and black pepper. Mix everything well. If the mixture feels too dry, slowly add the remaining beaten eggs until well combined.
- Heat the Oil: Pour enough canola oil into a frying pan to fill about ½ inch depth. Heat the oil to 400°F (204°C) before frying.
- Fry the Latkes: Drop 1 to 2 tablespoons of the batter into the hot oil without overcrowding the pan. Use the back of a spoon to flatten them thin. Fry for 2 to 3 minutes on one side until golden brown, then carefully flip and fry the other side for 1 to 2 minutes until crisp and golden.
- Drain and Season: Remove latkes from the oil and drain on paper towels. Immediately sprinkle with a pinch of kosher salt while still hot to enhance flavor.
- Keep Warm and Serve: Keep cooked latkes warm in an oven at 250°F (121°C) on a baking sheet lined with paper towels until all batches are finished. Serve hot with homemade applesauce or sour cream.
Notes
- This recipe is ideal for Hanukkah but is delicious year-round.
- For a gluten-free version, use potato starch or gluten-free flour instead of matzo meal.
- Use a thermometer to maintain the oil at 400°F for optimal crispiness and minimal oil absorption.
- Don’t overcrowd the pan while frying to keep latkes crispy.
- Serve freshly fried latkes immediately for best texture, or keep warm in a low oven.
- Traditional toppings include applesauce, sour cream, or smoked salmon for added flavor.
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
