Potato Latkes

    • Prep Time
    • 15 mins
    • Cook Time
    • 25 mins
    • Yield
    • 20-24 latkes
    • Difficulty Level

What are latkes?

Jews traditionally eat latkes on the holiday of Hanukkah. They are potato pancakes that are fried  until crispy. The tradition of eating latkes has only been around since the late 16th century—before then, the potato was not known to most of the world! Some say that the original latke was made of grated cheese fried in oil. The oil in which the latkes are fried is symbolic of the miracle of Hanukkah, which kept the menorah lit for eight days with only a day’s supply. The Yiddish word “latke” is derived from the Russian/Ukrainian word “latka,” which means “patch,” describing how the grated potatoes are patched together when fried.

The ingredients are usually grated potatoes, flour, and eggs. Onions and garlic are optional. Traditional toppings include sour cream, applesauce, cheeses, or jams, but if you want to fancy it up, then serve with caviar and lox or smoked fish. Savory or sweet is a personal preference. Some variations of latkes are also made from mashed potatoes. Check out our recipe for mashed potato latkes here!

In recent years, people have gone in different directions, using carrots or squash as the basis for their latkes. I decided to stay traditional and use potatoes. I have also made two different kinds: classic and mashed. Some like theirs sweet, but I rather save the sweet for the sufganiyot (jelly donuts).

Enjoy your latkes any way you please! Hanukkah starts soon so start grating those potatoes!

Happy Hanukah everyone!

Find more Hanukkah recipes here!

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2 Ratings

Ingredients

  • 6 potatoes, about 2 lbs
  • 1 tbsp salt
  • 2 tsp pepper
  • 2 large eggs
  • 2 tbsp flour
  • 1/2 cup panko breadcrumbs
  • 1 cup frying oil

Instructions

  • 1. Wash, peel and grate the potatoes on a medium hole. Squeeze to drain excess liquid from the grated potatoes.
  • 2. Add eggs, flour, salt and pepper to potatoes and mix thoroughly.
  • 3. Form into patties about 3 inches wide and 1/2 inch thick. Cover with panko breadcrumbs until you no longer see the potato.
  • 4. Using a large, heavy bottom pan, heat the oil (grapeseed is preferred), which should cover the bottom of the pan and reach halfway up the sides of the latkes. Test the temperature by dropping a small amount of mixture into the hot oil. If it bubbles it's ready!
  • 5. Fry on both sides in batches until golden brown and cooked through. Rest completed latkes on a cookie sheet covered in paper towels to drain excess oil. Serve with applesauce, sour cream, lox, or your favorite toppings!

Instructions

  • 1. Wash, peel and grate the potatoes on a medium hole. Squeeze to drain excess liquid from the grated potatoes.
  • 2. Add eggs, flour, salt and pepper to potatoes and mix thoroughly.
  • 3. Form into patties about 3 inches wide and 1/2 inch thick. Cover with panko breadcrumbs until you no longer see the potato.
  • 4. Using a large, heavy bottom pan, heat the oil (grapeseed is preferred), which should cover the bottom of the pan and reach halfway up the sides of the latkes. Test the temperature by dropping a small amount of mixture into the hot oil. If it bubbles it's ready!
  • 5. Fry on both sides in batches until golden brown and cooked through. Rest completed latkes on a cookie sheet covered in paper towels to drain excess oil. Serve with applesauce, sour cream, lox, or your favorite toppings!

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  • Average Rating

    (5 / 5)


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