Classic Potato Latkes

Whenever the air turns crisp and the leaves start to fall, I find myself craving the comforting warmth of Classic Potato Latkes. Growing up, my family would gather in the kitchen, the smell of sizzling potatoes filling the air, and the sound of laughter echoing off the walls. There’s something deeply satisfying about transforming simple ingredients into golden, crispy delights that bring everyone together. These latkes were more than just a dish; they were a tradition, a reason to gather, and a way to celebrate our heritage. The process was often a joyful chore, with kids helping to grate the potatoes and adults frying them in hot oil, ensuring that each latke was perfectly crisp. Every bite was a reminder of home, nostalgia, and the joy that comes from sharing food with loved ones.

Recipe Ingredients for Classic Potato Latkes

The ingredients for Classic Potato Latkes are as essential as they are simple. Each one plays a critical role in achieving that perfect balance of flavor and texture. The potatoes are the star, bringing heartiness and substance, while the onion adds a hint of sweetness and depth. The matzo meal binds everything together, giving the latkes a nice crunch. Ready to whip up some latkes? Let’s gather our ingredients!

• 2 1/2 pounds potatoes (I prefer Yukon Gold)
• 1 large onion, shredded
• 3/4 cup matzo meal or breadcrumbs
• 2 large eggs, beaten
• 1 tablespoon potato starch, or more if needed
• 1 1/4 teaspoons salt, or more to taste
• 1/2 teaspoon pepper
• Oil for frying (about 1 1/2 cups, choose an oil with a high smoke point)
• 1/4 cup schmaltz (optional)

Classic Potato Latkes Instructions

Now comes the fun part—making the latkes! Follow these steps to create your own crispy Classic Potato Latkes. Don’t rush the process; take your time to ensure every latke is perfectly fried and delicious.

1. Before you begin making the latkes, place your wire cooling rack close to the frying area. Lay a layer of paper towels beneath it to catch any excess oil.
2. Cut the potatoes into large chunks. Using a hand grater or a food processor with a shredding attachment, shred the potatoes into large shreds. I highly recommend the food processor; it saves time and tears from grating the onion.
3. Place the grated potatoes into a bowl and immediately cover with cold water. This helps prevent browning while you work.
4. Now, grate the onion using the fine holes of the grater or food processor. You want small shreds that will mix easily with the potatoes.
5. Drain the potato shreds in a colander and rinse to remove any excess starch. Dry the bowl used to soak the shreds and set it aside for later use.
6. Take the drained potato and onion and place them in the center of a clean tea towel or cheesecloth. Wrap them up securely and twist to squeeze out as much liquid as possible.
7. Transfer the squeezed potatoes and onion into the dry bowl. Use a fork to stir them together, ensuring the onion is evenly distributed.
8. In a skillet, add enough oil to reach a depth of about 1/8 inch. If using schmaltz, add 1/4 cup to the oil. Heat the mixture slowly over medium heat until it reaches around 365 degrees Fahrenheit.
9. While the oil is heating, stir in the matzo meal, potato starch, salt, and pepper into the potato and onion mixture. Then, add the beaten eggs and mix until everything is well combined.
10. Take 3 tablespoons of the mixture and shape it into a compact disk. Carefully place it into the hot oil. Be gentle; these latkes are delicate and need a light touch. The oil should sizzle softly when the latke hits it.
11. Continue shaping and frying the latkes, ensuring not to overcrowd the pan. Fry them in batches of 4-5 for about 2 to 3 minutes per side, or until they’re golden brown and crispy.
12. Once done, use a metal spatula to remove the latkes from the pan and place them on the cooling rack to drain. It’s best to serve them fresh within 10 minutes of frying.
13. If needed, you can fry the latkes ahead of time and keep them warm for up to 2 hours or freeze them for later. To reheat from frozen, place them on an ungreased cookie sheet and bake in a 375-degree oven for about 15 to 25 minutes.
14. Once ready to serve, enjoy these crispy delights with applesauce and/or sour cream!

Expert Tips about Classic Potato Latkes

As you embark on your journey to perfect Classic Potato Latkes, keep these expert tips in mind for the best results.

• Storage: Store leftover latkes in an airtight container in the fridge for up to 3 days. Reheat them in the oven to maintain crispiness.
• Freezing: You can freeze latkes after cooking. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
• Variations: Experiment with adding herbs, spices, or even grated vegetables to the mixture for a unique twist.
• Serving: Pair latkes with applesauce, sour cream, yogurt, or even a sprinkle of fresh herbs to elevate the flavor.
• Reheating: To reheat latkes, place them on a baking sheet in a preheated oven for about 10 minutes from room temperature or longer if frozen.
• Serving Size: Plan for about 2-3 latkes per person, depending on your guests’ appetites!

What to Pair With Classic Potato Latkes

When it comes to serving Classic Potato Latkes, the possibilities are endless. Here’s how to create a delightful meal around them:

• Applesauce: A classic pairing, the sweet and tangy flavors of applesauce complement the savory latkes beautifully.
• Sour Cream: Add a dollop of sour cream for creaminess that balances the crispiness of the latkes.
• Fresh Herbs: Garnish your latkes with fresh herbs like chives or parsley for a burst of color and flavor.
• Side Salads: Serve with a crisp salad to add freshness and balance. A simple cucumber and tomato salad works well.
• Occasion: Enjoy latkes during Hanukkah or any family gathering. They’re perfect for festive occasions.
• Storage Tips: Keep leftover latkes in an airtight container. Reheat in the oven to keep them crispy, ensuring they taste great even the next day.

FAQ

Conclusion

Classic Potato Latkes are more than just a dish; they embody tradition, warmth, and family gatherings. These crispy delights are perfect for any occasion, bringing back memories with every bite. I encourage you to try making them yourself, as they’re not only delicious but also a fun way to connect with loved ones in the kitchen. Enjoy the process and savor the crispy goodness that comes with each latke!

Classic Potato Latkes

The ultimate comfort food, Classic Potato Latkes are golden, crispy, and delightfully satisfying. Perfect for warm gatherings, these latkes are easy to make and are sure to impress your guests. Embrace the season with this traditional dish tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Side Dishes

Cuisine Jewish

Servings 24 servings

Calories 150 kcal

Equipment

• Skillet
• Frying Pan
• Food Processor
• Oven
• Grater
• Wooden Spoon
• Mixing Bowl

Ingredients

  

• 2 1/2 pounds potatoes (I prefer Yukon Gold)
• 1 large onion , shredded
• 3/4 cup matzo meal or breadcrumbs
• 2 large eggs , beaten
• 1 tablespoon potato starch , or more if needed
• 1 1/4 teaspoons salt , or more to taste
• 1/2 teaspoon pepper
• 1 1/2 cups oil for frying
• 1/4 cup schmaltz (optional)

Instructions

 

• Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
• Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes. I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
• Place grated potato into a bowl and immediately cover with cold water.
• Meanwhile, grate the onion using the grater or food processor attachment with fine holes.
• Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
• Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
• Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
• In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
• While oil is heating, use the fork to stir the matzo meal, potato starch, salt and pepper into the potato and onion shreds. Add the beaten eggs to the potato mixture, and stir again until well mixed.
• Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
• The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
• Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
• Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain. I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits.
• If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
• To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Notes

• Tip 1: You will also need a hand grater or food processor with shredding disc attachment with choice of large holes or fine holes.
• Tip 2: Use a clean tea towel or layers of cheesecloth to squeeze excess liquid from the potato and onion.
• Tip 3: If your latkes aren’t holding together, stir more potato starch into the mixture, 2 teaspoons at a time, until the batter “holds”.
• Tip 4: If you're serving latkes with dairy sour cream and want to keep things kosher, do not add the optional schmaltz to the frying oil, or choose a non-dairy sour cream.
• Tip 5: Nutritional information is calculated per latke for a 24 latke batch, estimating oil absorption of 1/4 tsp per latke, using avocado oil.

Keyword Crispy Latkes, Jewish comfort food, Latkes Recipe, Potato Latkes

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.