Classic Potato and Onion Latkes Recipe

Introduction

Latkes are crispy, golden potato pancakes that make a perfect snack or side dish. This traditional recipe combines grated potatoes and onions for a flavorful, crunchy treat that’s easy to fry up at home.

Ingredients

• 3/4 yellow onion (about 6 oz.), peeled, cut into 3 wedges
• 1 lb. russet or Idaho potatoes, scrubbed, unpeeled, quartered
• 1 large egg
• 1/4 cup matzo meal
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• Neutral oil, for frying (1 1/2 to 2 cups)

Instructions

1. Step 1: Using the coarse grating disc on a food processor, grate the onions first, then grate the potatoes on top of the onions. Transfer the mixture to the center of a clean kitchen towel. Gather the towel’s corners and tightly squeeze over a clean bowl to remove as much liquid as possible.
2. Step 2: In a large bowl, whisk the egg. Add the grated potato and onion mixture. Sprinkle with matzo meal, kosher salt, and black pepper. Pour off any excess liquid from the potato mixture and add any starch that settled at the bottom of the bowl into the egg mixture. Fold everything together gently with a spatula.
3. Step 3: Place a wire rack on a baking sheet near your stove. Pour neutral oil into a large skillet (preferably cast iron) to about 1/4 inch depth. Heat the oil over medium-high until it reaches 350°F or a small amount of batter sizzles immediately when dropped in.
4. Step 4: Scoop latke mixture using a 1/4-cup measuring cup and shape into patties about 3 1/2 inches wide. Carefully slide 3 or 4 patties at a time into the hot oil using a metal spatula.
5. Step 5: Fry latkes without disturbing until the bottoms are golden brown, about 3 to 4 minutes. Flip and cook the other side until golden brown, 2 to 3 minutes more. Transfer latkes to the wire rack and season immediately with salt. Repeat with remaining batter.

Tips & Variations

• For extra crispiness, soak the grated potatoes in cold water for 10 minutes before wringing out liquid.
• Try adding a pinch of garlic powder or fresh herbs like chives for a flavor twist.
• Substitute matzo meal with plain breadcrumbs or flour if unavailable.
• Use avocado or vegetable oil for frying to keep a neutral taste and high smoke point.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make latkes ahead of time?

Yes, you can prepare the mixture a few hours in advance and keep it refrigerated. Fry them just before serving for the best texture.

What oil is best for frying latkes?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best to achieve crispy latkes without burning.

Classic Potato and Onion Latkes Recipe

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4.9 from 64 reviews

Crispy, golden-brown latkes made from grated potatoes and onions, bound with egg and matzo meal, and fried to perfection. These traditional Jewish potato pancakes are a comforting and delicious dish, ideal for Hanukkah or any time you’re craving a savory treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 to 10 latkes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

Latkes

• 3/4 yellow onion (about 6 oz.), peeled, cut into 3 wedges
• 1 lb. russet or Idaho potatoes, scrubbed, unpeeled, quartered
• 1 large egg
• 1/4 cup matzo meal
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Neutral oil, for frying (1 1/2 to 2 cups)

Instructions

1. Grate the vegetables: Using a food processor fitted with the coarse grating disc, grate the onions first, then grate the potatoes on top of them. Transfer both to the center of a clean kitchen towel.
2. Remove excess liquid: Gather the towel’s corners together and hold it over a clean bowl. Squeeze tightly to wring out as much liquid as possible from the grated onions and potatoes.
3. Prepare the batter: In a large bowl, whisk the egg. Add the grated potato and onion mixture, then sprinkle with matzo meal, kosher salt, and freshly ground black pepper. Gently pour off any remaining liquid from the potato bowl, reserving any starch from the bottom of the bowl to add into the egg mixture. Fold everything together carefully with a rubber spatula until combined.
4. Heat the oil: Set a wire rack on a baking sheet near the stove for draining. Pour neutral oil into a large (preferably cast-iron) skillet to a depth of 1/4 inch. Heat over medium-high heat until the temperature reaches 350°F as measured with a thermometer, or when a bit of latke batter sizzles immediately upon contact with the oil.
5. Form and fry latkes: Scoop 1/4 cup portions of the latke mixture and shape into patties about 3 1/2 inches wide. Working in batches of 3 or 4, slide the latkes gently into the hot oil using a metal fish spatula.
6. Cook until golden: Fry the latkes without moving them for 3 to 4 minutes until the bottoms are golden brown. Carefully flip and fry the other side for an additional 2 to 3 minutes until also golden and crisp.
7. Drain and season: Transfer the cooked latkes to the prepared wire rack to drain excess oil and immediately season each with salt. Repeat frying with the remaining latke batter.

Notes

• Use a cast-iron skillet if possible for even heat distribution and better frying results.
• Be sure to wring out as much moisture as possible from the potatoes and onions to achieve crispy latkes.
• Matzo meal acts as a binder; if unavailable, you can substitute with regular breadcrumbs or flour.
• Serve latkes hot with applesauce or sour cream for a traditional experience.
• Maintain the oil temperature around 350°F to prevent greasy latkes and ensure even cooking.

Keywords: latkes, potato pancakes, fried potato pancakes, Hanukkah recipes, Jewish cuisine, crispy latkes