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There’s just something about Hanukkah, isn’t there? The glow of the menorah, the warmth of family, and of course, the incredible smell of freshly fried latkes wafting through the house. For me, these crispy, golden potato pancakes are more than just a holiday treat; they’re a delicious connection to my own memories and traditions. My grandmother used to make the most amazing latkes, and I’ve carried her passion for comforting, traditional food right into my own kitchen. This recipe is my foolproof way to get those perfectly crispy latkes with tender insides, every single time. You can find out more about my cooking philosophy over on my About page!
- Why You'll Love This Crispy Latkes Recipe
- Gather Your Ingredients for Perfect Latkes
- Essential Equipment for Making Latkes
- Step-by-Step Guide to Crispy Latkes
- Tips for the Best Latkes Every Time
- Ingredient Notes and Substitutions for Latkes
- Serving Suggestions for Your Traditional Jewish Dish
- Make-Ahead and Storage for Hanukkah Potato Pancakes
- Frequently Asked Questions About Latkes
- Nutritional Information for Crispy Potato Latkes
- Share Your Latkes Experience!
Why You’ll Love This Crispy Latkes Recipe
There’s just something about latkes, isn’t there? They bring such joy, especially around Hanukkah, and I’m so excited to share my secret to making them perfectly crispy every single time.
- Guaranteed Crispiness: Trust me, this recipe nails that perfect golden-brown exterior and tender, fluffy interior. No soggy latkes here!
- Super Easy to Make: Even with a busy schedule, you can whip these up quickly. They’re honestly not complicated at all.
- Amazing Authentic Flavor: You get that classic, savory taste that perfectly complements sweet applesauce or tangy sour cream. It tastes just like tradition!
- Perfect for Hanukkah: They’re the quintessential holiday treat, perfect for the Festival of Lights, but honestly, they’re so good you’ll want to make them year-round.
- Crowd-Pleaser: Whether it’s a big family gathering or just a cozy night in, everyone raves about these latkes. They disappear fast!
- Uses Simple Ingredients: You likely already have most of what you need in your pantry right now. No fancy, hard-to-find stuff!
Gather Your Ingredients for Perfect Latkes
Alright, let’s get our ingredients ready! This is where the magic starts. Don’t worry, these are all pretty standard things you probably have on hand. But, for the *absolute best* latkes, here’s what you’ll need:
- 2 lbs russet potatoes, peeled (about 4-5 medium ones)
- 1 medium yellow onion
- 2 large eggs, just lightly beaten please!
- 1/4 cup all-purpose flour (or matzo meal if you prefer!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Lots of vegetable oil, for frying – you’ll need about 1/2 inch in the pan.
Essential Equipment for Making Latkes
Okay, so to get these latkes perfectly crispy, you’ll want to have a few trusty kitchen companions ready to go. Don’t stress, it’s nothing too fancy! It’s more about having the right tools to get the job done right.
- A good old-fashioned box grater is your best friend here. Or, if you’re feeling speedy, a food processor with a grating attachment works wonders too!
- You’ll absolutely need some cheesecloth or a clean, lint-free kitchen towel for squeezing out all that precious water from the potatoes. Seriously, this is key!
- A sturdy medium-sized mixing bowl to bring all our yummy ingredients together.
- A large, heavy-bottomed skillet. Cast iron is amazing if you have one, but any good sturdy pan will do to hold that heat evenly.
- A slotted spoon or a spider strainer – essential for gently lifting those gorgeous latkes out of the hot oil.
- A plate lined with paper towels (or a wire rack set over a baking sheet) to let all that extra oil drain off so they stay nice and crispy!
Step-by-Step Guide to Crispy Latkes
Alright, let’s get these latkes from a yummy idea to a golden-brown reality! Follow these steps, and you’ll be amazed at how easy it is to get that perfect crispy texture. My grandmother always said the secret to crispy latkes is squeezing out every last drop of moisture, and she wasn’t wrong! For more side dish inspiration, check out my collection of side dishes!
Preparing the Potato and Onion Mixture
First things first, we need to grate those potatoes and that onion. You can use the big holes on your box grater—it gives you that lovely texture. Or, if you’re in a hurry, your food processor will work too! The super important part? Grab a cheesecloth or a clean kitchen towel and squeeze out every bit of liquid you can. Seriously, get that moisture out! This is the golden ticket to non-greasy, crispy latkes.
Binding the Latke Batter
Now, take your super-dry potato and onion mixture and pop it into your mixing bowl. Add in those lightly beaten eggs, your flour (or matzo meal for a slightly different crunch!), the salt, and pepper. Give it all a gentle mix––just until everything is combined. Remember, we don’t want to overmix here; we’re making latkes, not pancakes!
Frying Your Latkes to Golden Perfection
Time for the fun part! Pour about a half-inch of vegetable oil into your heavy-bottomed skillet and let it get nice and hot over medium-high heat. You want it to shimmer, but not smoke. Carefully drop spoonfuls of your latke mixture into the hot oil, gently flattening them with the back of your spoon. Don’t crowd the pan, give them some space! Fry them for about 3-5 minutes per side, until they’re beautifully golden brown and oh-so-crispy. This is where the magic happens, and if you want more frying fun, check out my fried pickles or onion rings!
Draining and Serving Your Latkes
Once they’re perfectly golden, use a slotted spoon to lift them out of the hot oil and place them on that paper towel-lined plate. Let them drain for a minute. Then, serve them up hot just as they are, or with your favorite toppings like classic applesauce or cool sour cream!
Tips for the Best Latkes Every Time
You know, making perfect latkes isn’t some big mystery! It’s really about a few key things. My biggest tip? Squeeze out as much liquid from those potatoes and onions as you possibly can. Seriously, don’t be shy! If they’re too wet, you’ll end up with greasy, sad latkes instead of those wonderfully crispy ones we all love. Also, make sure your oil is hot enough before you drop the batter in – that’s the other secret weapon for crispiness. For more snack inspiration, check out my go-to recipes in the appetizers and snacks section!
Ingredient Notes and Substitutions for Latkes
When it comes to making amazing latkes, the potato choice really matters! I swear by russet potatoes. They’re nice and starchy, which is exactly what you want for that perfect crispy-on-the-outside, tender-on-the-inside texture. If you can’t find russets, Yukon Golds are a decent second choice, but try to stick with starchy varieties. And for the binder, flour is classic, but if you need or prefer, matzo meal works beautifully too. It gives a slightly different, but still delicious, crunch. Just know that matzo meal can sometimes absorb a little less liquid, so keep an eye on your batter’s consistency!
Serving Suggestions for Your Traditional Jewish Dish
Oh, the toppings! This is where you can really personalize your latkes. Of course, you can’t go wrong with the classics: a big dollop of tart applesauce or a swirl of cool sour cream. They perfectly balance the savory potato goodness. If you’re feeling a little adventurous, think about a drizzle of my homemade apple cider or even a cozy chai latte alongside them. Sometimes, a simple sprinkle of fresh chives or dill works wonders too!
Make-Ahead and Storage for Hanukkah Potato Pancakes
Sometimes, life gets crazy, right? If you want to get a head start on your Hanukkah potato pancakes, you can totally make the latke mixture a few hours ahead of time. Just mix everything up, cover it, and pop it in the fridge. Before you fry them, though, give the mixture a good stir and drain off any liquid that might have collected at the bottom. For leftovers, it’s best to store them in an airtight container in the fridge. To reheat and get them crispy again, pop them in a hot oven (around 400°F or 200°C) for about 5-10 minutes or even give them a quick crisp up in a skillet. This helps bring back some of that delightful crunch. It’s kind of like those make-ahead breakfast ideas; a little prep goes a long way!
Frequently Asked Questions About Latkes
Got latke questions? I’ve got answers! It’s totally normal to have a few things pop into your head when you’re making these delicious potato pancakes. Here are some common ones I get asked!
Why are my latkes not crispy?
Usually, it’s because there’s still too much moisture left in the potatoes and onions – make sure you squeeze them really well! Also, check that your oil is hot enough before you add the latkes. If the oil isn’t hot, the latkes will just soak it up instead of getting crispy.
Can I use a food processor to grate potatoes for latkes?
Absolutely! A food processor can be a real time-saver for grating your potatoes and onions. Just make sure you pulse it a few times, and then *definitely* still squeeze out all that liquid like I mentioned. You want to avoid getting a mushy texture, so be careful not to over-process.
What are the best potatoes for making latkes?
I always reach for russet potatoes! They have a great starch content, which is exactly what you want for that perfect crispy outside and tender inside. They hold their shape well and give you that classic latke texture. If you can’t find russets, a good Yukon Gold can work in a pinch. For more potato goodness, check out my loaded potato soup recipe!
Nutritional Information for Crispy Potato Latkes
Alright, let’s chat about the nutrition! Keep in mind these numbers are just estimates – since latkes involve frying and everyone’s ingredients can be a little different, your mileage might vary a bit. But generally, one latke (around a 3-inch size) will give you roughly:
- Calories: Around 150
- Fat: About 10g (mostly from the oil, but some from the potato!)
- Protein: Roughly 3g
- Carbohydrates: Around 15g
- Sodium: About 200mg
So, they’re a yummy treat, especially for special occasions like Hanukkah! Enjoy them!
Share Your Latkes Experience!
I just love hearing from you all! Have you tried making these latkes? What did you think? Did they turn out perfectly crispy? Please, please share your thoughts in the comments below – I love seeing your creations and hearing about your experiences. You can also connect with me on my blog or send me a note through my contact page. Your feedback makes my day!
PrintCrispy Potato Latkes Recipe
Learn how to make traditional, crispy potato latkes perfect for Hanukkah or any time you crave a savory fried treat. This recipe ensures golden-brown perfection with a tender inside.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 12-15 latkes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
- Diet: Vegetarian
Ingredients
- 2 lbs russet potatoes, peeled
- 1 medium yellow onion
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour or matzo meal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Grate the peeled potatoes and onion using the large holes of a box grater or a food processor.
- Place the grated potato and onion in a cheesecloth or a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy latkes.
- Transfer the dried potato and onion mixture to a medium bowl.
- Add the beaten eggs, flour (or matzo meal), salt, and pepper. Mix until just combined. Do not overmix.
- Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it shimmers.
- Carefully drop spoonfuls of the latke mixture into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd the pan.
- Fry for 3-5 minutes per side, until golden brown and crispy.
- Use a slotted spoon to remove the latkes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with your favorite toppings like applesauce or sour cream.
Notes
- For extra crispy latkes, ensure you remove as much moisture as possible from the grated potatoes and onions.
- You can prepare the latke mixture a few hours ahead of time. Store it in the refrigerator, but be sure to drain off any liquid that accumulates before frying.
- If you are looking for meal planning services, consider exploring best meal delivery services that offer convenient options.
Nutrition
- Serving Size: 1 latke
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg