Light & Crispy Potato Latkes
This recipe for crispy Potato Latkes comes from my mother-in-law who, hands down, makes the best potato pancakes on the planet. They're traditionally eaten during Hanukkah, but are delicious any time of year. Made with grated potatoes, onions, eggs, and matzo meal (or flour), latkes are pan fried until perfectly golden brown. Serve with applesauce, sour cream, and smoked salmon. Gluten-Free (without flour), Dairy-Free.
Servings: 6 servings
Calories: 402kcal
Video
Equipment
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 Tbsp salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
- 1-2 large bottles of canola oil
Instructions
- Peel and grate potatoes, then immediately place in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain potatoes and re-cover with warm water, repeating the process a total of 3 times. You'll know you're done when there are very few bubbles at the top of the bowl.
- Squeeze out excess moisture. Working in batches and using a large cheese cloth, kitchen towel, or even an old pillow case, squeeze out all excess moisture from potatoes. Place drained potatoes in a large mixing bowl.
- Meanwhile, grate onions and ring out any excess water. Add onion to potatoes, along with most of the eggs (I'll begin by using ¾ of them, reserving the rest) , matzo meal, Kosher salt, baking powder, and black pepper, then mix well. If mixture seems too dry, add more egg a little at a time.
- Heat enough oil to fill a pan about ½”. When oil reaches 400°F (204°C), drop about 1-2 Tbsp of latke batter into pan, making sure not to crowd the pan. Use the back of a spoon to pat them down a bit (you want them thin!). Fry about 2-3 minutes per side, or until golden brown, then carefully turn and brown the other side for about 1-2 minutes.
- Drain on paper towels, then serve! Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of Kosher salt. Repeat process with remaining latke mixture. Serve immediately or keep warm on baking sheets in an oven heated to 250°F (121°C). Serve with homemade applesauce or sour cream.
Notes
- Make-ahead: Potato latkes can be made ahead of time and stored in the refrigerator for a few days.
- Leftovers and storage: Refrigerate in airtight containers for up to 3 days (though I've kept leftovers for up to a week when I double or triple the batch!). To reheat, place latkes on a baking sheet and warm at 350°F (177°C) for 10-15 minutes, or until heated through.
- Potato latkes can be frozen for up to 3 months. Cool completely, then place on a baking sheet lined with parchment paper. Freeze for 2-3 hours, or until solid. Once frozen, transfer latkes to a freezer-safe bag or container.
- To reheat from frozen, thaw latkes overnight in the refrigerator and then bake at 350°F (177°C) for 10-15 minutes, or until warm.
Nutrition
Calories: 402kcal | Carbohydrates: 82g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 725mg | Potassium: 1683mg | Fiber: 6g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 24mg | Calcium: 119mg | Iron: 4mg
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