Nothing says Hanukkah better than potato latkes for dinner and jam doughnuts or sufganiyot for dessert. This simple, easy and effortless recipe makes the best potato pancakes; crispy on the outside, soft and tender on the inside.
What are latkes?
To make a long story short. The word ‘Latkes’ does have a special significance. In the Ashkenazi Jewish culture latkes are made at the time of the Hanukkah holiday since 1800. Potato latkes are made as a celebration of the miracle of the oil that lasted for eight days instead of one day. When the Syrian Greek king Antiochus captured the holy temple in Israel, the Jerusalem guerrilla warriors, called ‘Maccabees’, vowed never to submit. When the war was over, they lit the temple lamp (menorah) with the little oil that they found. The oil that would have otherwise lasted only one day lasted them eight days. To celebrate that miracle the Jewish people eat food fried in oil like the famous Jam Doughnuts called Sufganiyot in Hebrew and these potato Latkes.
Why make these latkes?
If you want to try absolutely delicious and wonderfully crispy latkes, then this is the recipe. Get perfect crispy, flaky latkes every time by following this simple recipe.The recipe is super simple and easy with lots of fresh flavors. And all the ingredients are simple pantry staples or easy to find like potatoes, eggs, onions, garlic, oil, etc. This is comfort food at its best. And you can’t just eat one. So, double the recipe and you still won’t have any leftovers.
Ingredients and substitutes
Potatoes – Honestly, the starchier the potatoes, the crispier the latkes. I love using the russet potatoes over any other kind. The Idaho work just as well, but I find that the russet tends to give a better crisp coating on the outside. Again, you can use the other types just as well.Onions – These are traditionally grated raw in the potatoes. Then, the excess water is drained from both the onions and potatoes. I personally prefer a bite, so I like to chop them finely. Garlic – I prefer to use garlic powder so we don’t bite into any garlic pieces. Flour – Traditionally, matzo meal is used but you can also use all-purpose flour. If you prefer to keep this gluten-free, you can also use rice flour, cornstarch, or tapioca flour. Herbs – Chopped parsley works great and so does chopped chives. Oil – Traditionally these are fried on medium-high heat. So, it is best to use oil that has a high smoking point such as canola, sunflower, grape-seed, coconut as compared to olive oil. You can also use chicken fat called schmaltz.
How to make crispy potato latkes recipe
Grate potatoes In a large bowl, grate the potatoes using the large side of the grater.Transfer the grated potatoes to a double-layer cheesecloth to squeeze as much moisture from the potatoes as possible.Pro tip – You can use the grating attachment on the food processor to grate the potatoes. And you can also use a potato ricer to squeeze out excess moisture as shown in the video.
Latkes mixture – To a large bowl add the grated and squeezed potatoes, salt, pepper, finely chopped onions, garlic powder, chopped parsley, and flour. Combine well. Then, add the egg and combine well again.
Frying the latkes –Heat a 10 or 12-inch large cast-iron skillet with 4 to 6 tbsp of oil (about 1/8 inch depth) on medium-high heat. Drop large spoonfuls of potato mixture into the oil and flatten it with a spatula. Cook on medium to high until golden brown on both sides. Flip at about 3 to 4 minutes on the first side and another 3 minutes on the second side.Pro tip – Adjust the heat as necessary from medium to high because the grated potato is raw. So, do not cook on high heat all the time. Otherwise, they will burn easily.
Drain – When done, transfer to a plate lined with paper towels to drain excess oil.Yogurt dip – In a small bowl, combine the yogurt or sour cream with salt, pepper, mustard, and honey. Serve alongside the crispy latkes.
The secret to crispy potato latkes
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Frequently asked questions
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