Description
This recipe for Crispy Potato Latkes offers a chef-tested, elevated approach to a beloved traditional appetizer perfect for Hanukkah or any occasion. Made with grated russet potatoes and sweet onions, bound with eggs and matzo meal, and fried to golden perfection in canola oil, these latkes are crispy on the outside and tender inside. Serve them hot with homemade applesauce or sour cream for a classic treat.
Ingredients
Scale
Vegetables
- 5 lbs russet potatoes
- 2 large sweet onions
Binding and Seasoning
- 4 large eggs, slightly beaten
- ½ to ¾ cup matzo meal (can substitute potato starch or flour)
- ½ tablespoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
Cooking Oil
- 1 to 2 large bottles of canola oil
Instructions
- Prepare Potatoes: Peel and grate the potatoes, then place them immediately in a mixing bowl filled with warm water. Let them sit for 10 minutes, drain, and repeat soaking in warm water two more times until few bubbles remain on the surface.
- Drain Excess Moisture: Using a large cheesecloth, kitchen towel, or old pillowcase, squeeze out all excess water from the grated potatoes. Transfer the drained potatoes to a large mixing bowl.
- Prepare Onion and Mix Batter: Grate the onions and squeeze out any excess moisture. Add the onions to the potatoes along with most of the beaten eggs (start with ¾ of the eggs and reserve the rest). Then add the matzo meal, kosher salt, baking powder, and freshly ground black pepper. Mix well. If the batter seems too dry, gradually add more beaten egg until properly combined.
- Heat Oil: In a large skillet or cast iron pan, heat enough canola oil to a depth of about ½ inch until it reaches 400°F (204°C).
- Fry Latkes: Drop 1 to 2 tablespoons of latke batter into the hot oil without overcrowding the pan. Use the back of a spoon to gently pat the latkes thin. Fry for about 2 to 3 minutes on the first side, or until golden brown, then carefully flip and cook the other side for 1 to 2 minutes until crisp and browned.
- Drain and Season: Transfer the fried latkes to a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt while still hot.
- Serve: Repeat frying with remaining batter. Serve latkes hot with homemade applesauce or sour cream. If necessary, keep warm on baking sheets in an oven set to 250°F (121°C).
Notes
- Make-ahead: Potato latkes can be prepared ahead and stored in the refrigerator for up to several days.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or up to a week if doubled or tripled.
- Reheating: To reheat, bake latkes on a baking sheet at 350°F (177°C) for 10 to 15 minutes until heated through and crisp.
- Freezing: Freeze latkes for up to 3 months by cooling completely, freezing on a parchment-lined baking sheet for 2 to 3 hours, then transferring to a freezer-safe container.
- Thaw frozen latkes overnight in the refrigerator, then reheat in the oven at 350°F (177°C) for 10 to 15 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 90 mg
