Classic Potato and Onion Latkes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
