Potato Latkes are a beloved Hanukkah tradition—crispy, golden pancakes made from grated potatoes and onions, fried until perfectly crunchy. Served with applesauce and sour cream, they’re a comforting, savory treat that’s enjoyed year-round.
Instructions
Grate the Potatoes and Onion
Using a box grater or food processor, grate the potatoes and onion. Transfer to a clean kitchen towel or cheesecloth. Squeeze tightly to remove as much liquid as possible. Let the liquid sit for a minute, then pour off the liquid, reserving the white potato starch at the bottom.
Make the Latke Mixture
In a large bowl, combine the squeezed potato-onion mixture, reserved potato starch, eggs, matzo meal, salt, and pepper. Mix well.
Heat the Oil
In a large skillet, heat ¼ inch of oil over medium-high heat until shimmering (about 350°F / 175°C).
Fry the Latkes
Scoop about ¼ cup of the mixture into the skillet, flattening with a spatula. Fry for 3 to 4 minutes per side until deep golden brown and crispy. Drain on paper towels.
Serve
Serve hot with applesauce and sour cream. Garnish with chives if desired.
Pro-Tips for Picture-Perfect Latkes
- Squeeze Potatoes Thoroughly: Removing moisture is key to crispiness.
- Use Russet Potatoes: They have the highest starch content.
- Don’t Overcrowd the Pan: Maintains oil temperature.
- Serve Immediately: Latkes are best fresh and crispy.
These Potato Latkes are crispy, golden, and wonderfully savory—a perfect Hanukkah tradition.
