Description
Light & Crispy Potato Latkes are golden, crunchy potato pancakes traditionally enjoyed during Hanukkah but perfect for any occasion. Made with grated russet potatoes, sweet onions, eggs, and matzo meal, these latkes are pan-fried to crispy perfection and served best with applesauce or sour cream.
Ingredients
Scale
Main Ingredients
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 eggs, slightly beaten
- ½ - ¾ cup matzo meal (can substitute potato starch or flour)
- ½ tablespoon salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- 1-2 large bottles canola oil for frying
Instructions
- Prepare Potatoes: Peel and grate the russet potatoes, then place them immediately in a mixing bowl filled with warm water. Let sit for 10 minutes. Drain and refill with warm water. Repeat this soaking and draining process a total of three times until the water has very few bubbles on top.
- Drain Excess Moisture: Squeeze out all excess moisture from the grated potatoes using a large cheesecloth, kitchen towel, or an old pillowcase. Transfer the drained potatoes to a large mixing bowl.
- Add Onions and Mix Ingredients: Grate the onions and squeeze out any excess water. Add the onions to the potatoes along with most of the beaten eggs (begin with three-quarters of the eggs, reserving the rest), the matzo meal, salt, baking powder, and black pepper. Mix everything thoroughly. If the mixture feels too dry, add the reserved eggs gradually until the consistency is right.
- Heat Oil and Fry Latkes: Heat enough canola oil in a pan to fill about half an inch deep and bring the oil to 400°F (204°C). Using a spoon, drop 1 to 2 tablespoons of batter into the hot oil, ensuring the pan is not overcrowded. Pat each dollop thinly with the back of the spoon. Fry latkes for 2 to 3 minutes on one side until golden brown, then carefully flip and cook for an additional 1 to 2 minutes on the other side.
- Drain and Season: Remove latkes from the oil and drain on paper towels. While still warm, immediately sprinkle with a little kosher salt. Repeat frying with the remaining batter in batches.
- Serve or Keep Warm: Serve latkes immediately with applesauce or sour cream. Alternatively, keep warm by placing them on a paper towel-lined baking sheet in an oven heated to 250°F (121°C) until ready to serve.
Notes
- This recipe originates from a traditional family recipe famed for producing the crispiest potato latkes.
- Matzo meal can be substituted with potato starch or flour if needed.
- For gluten-free options, use potato starch or gluten-free flour instead of matzo meal.
- Drain the potatoes thoroughly to ensure maximum crispiness.
- Serve latkes with classic toppings like applesauce, sour cream, or smoked salmon for an authentic taste.
- Keep latkes warm in a low oven to maintain crispiness before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 725 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 109 mg
