Description
Light & Crispy Potato Latkes are golden, thin potato pancakes made with grated russet potatoes, sweet onions, eggs, and matzo meal. These traditional Hanukkah favorites are pan-fried to perfection for a crunchy exterior and tender inside, served best with applesauce or sour cream. This recipe delivers the perfect balance of crispy texture and rich flavor.
Ingredients
Scale
Main Ingredients
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 large eggs, slightly beaten
- ½ - ¾ cup matzo meal (can substitute potato starch or flour)
- ½ Tbsp salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- 1-2 large bottles of canola oil for frying
Instructions
- Prepare and soak potatoes: Peel and grate the russet potatoes, then immediately place them in a mixing bowl filled with warm water. Allow the potatoes to sit for 10 minutes, then drain and refill the bowl with warm water. Repeat this soaking and draining process three times total until there are very few bubbles collecting on the water's surface.
- Remove excess moisture: Squeeze out all excess moisture from the grated potatoes using a large cheesecloth, kitchen towel, or old pillowcase. Place the drained potatoes into a large mixing bowl.
- Prepare onion and mix batter: Grate the sweet onions and squeeze out their excess water. Add the onions to the potatoes along with ¾ of the beaten eggs (reserve the rest). Then add the matzo meal, salt, baking powder, and black pepper. Mix everything well. If the mixture feels too dry, add the leftover beaten egg a little at a time until the batter holds together.
- Heat oil and fry latkes: Pour enough canola oil into a frying pan to fill about ½ inch deep. Heat the oil until it reaches 400°F (204°C). Drop 1-2 tablespoons of the latke batter into the hot oil, keeping space between each latke to avoid crowding the pan. Use the back of a spoon to gently flatten the latkes so they are thin. Fry each side about 2-3 minutes until golden brown on the first side, then carefully turn and fry the other side for 1-2 minutes.
- Drain and season: Remove latkes from the pan and transfer them to a paper towel-lined cooling rack or plate to drain excess oil. Immediately season with a sprinkling of kosher salt while still hot.
- Serve and keep warm: Repeat frying with remaining batter, maintaining the oil temperature. Serve latkes hot with homemade applesauce or sour cream. To keep latkes warm, place them on baking sheets in an oven preheated to 250°F (121°C) until ready to serve.
Notes
- This recipe comes from a traditional family method, yielding the crispiest and most flavorful potato latkes.
- Matzo meal can be substituted with potato starch or flour if preferred; using matzo meal keeps the recipe gluten-free.
- Make sure to remove as much water as possible from potatoes and onions to achieve maximum crispiness.
- Use a thermometer to maintain oil at 400°F for perfect frying temperature.
- Serve latkes immediately for best texture, or keep warm at low oven temperature if needed.
- Latkes can be enjoyed any time of year, not just during Hanukkah.
- Optional toppings include sour cream, applesauce, or smoked salmon for added flavor.
- This recipe is naturally dairy-free and gluten-free when using matzo meal or potato starch instead of flour.
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
