How to Make Perfect Latkes • foolproof recipe! (2024)

How to Make Perfect Latkes your bubbie would love! Tips and tricks to make classic crisp latkes, plus a spiced cardamom applesauce to go with them. These easy potato pancakes are a winter tradition whether you celebrate Hanukkah or not!

How to Make Perfect Latkes • foolproof recipe! (1)

now that I’ve learned how to make the perfect latkes I can’t stop!

Since I discovered the secret to light and crispy potato fritters I make them all year long. They’re so much better than hash browns, and who wouldn’t love a little stack of super crunchy latkes with their dinner? One thing I love to do every year is come up with a creative new topping for my latkes. This year I made a cardamom applesauce that was uber simple but really lovely. Of course I always serve them with sour cream, that’s non-negotiable.

How to Make Perfect Latkes • foolproof recipe! (2)

what are latkes and why are they eaten at Hanukkah?

Latkes are delicious fried potato pancakes, or fritters, made from shredded potatoes and onions. Egg and a little matzoh meal (or bread crumbs) help to keep the mixture together as they’re fried in cast iron skillets or griddles on the stovetop. Latkes have been around a long time as cheap peasant food in Eastern European countries.

Latkes are also part of the traditional Hanukkah celebration. Because they’re fried in oil, they symbolize the miracle of the oil that burned for 8 nights in the holy temple.

How to Make Perfect Latkes • foolproof recipe! (3)

the best potatoes to use for latkes ~

The best kind of potato to use for latkes are starchy potatoes, like russets, aka baking potatoes. The extra starch helps bind the potato pancakes together. Russets have a fluffy texture when cooked, which results in a lighter latke.

the best way to grate your potatoes for latkes

  • I find the best way to grate potatoes is to use a food processor fitted with a shredding blade. It does the quickest, neatest job, and I think the size of the shreds is perfect.
  • You can also use either a mandoline, or a box grater, but I think the mandoline makes the shreds too thick, and the box grater makes them too fine.
  • You can peel your potatoes, or leave the peel on (well scrubbed) it’s up to you.
How to Make Perfect Latkes • foolproof recipe! (4)

how to keep grated potatoes from turning brown

There’s nothing worse than grating your potatoes only to find them turning almost immediately a brownish gray. This happens because they oxidize when they come in contact with air. Luckily there’s an easy solution…

  • Immediately after grating (and I mean immediately) cover the potatoes with cold water. Let them sit in the water, completely submersed, until you’re ready to proceed with your recipe. You can even do this the night before, just keep them submersed in water, in the fridge.
  • As an added precaution you can add a tablespoon of lemon juice or vinegar to the water. The acid will keep the potatoes snowy white.

How to Make Perfect Latkes • foolproof recipe! (5)

how to make crispy latkes ~

A great latke is super golden and crispy on the outside, tender and soft inside. Here are my simple tips for achieving that perfect balance…

  • Get your shredded veggies as dry as possible by letting them drain over a colander, and/or gently squeezing them in a clean kitchen towel. The less water, the crispier your latkes will be!
  • Your latkes should be flat, not puffed or mounded. The more surface area there is, the crispier they will be. That also gives the raw potato a better chance of getting fully cooked.
  • Make sure your oil is nice and hot before frying, I always like to do a small test: the oil should sizzle immediately when a bit of potato is dropped in.
  • Reheat leftover latkes in the oven, not the microwave.

what other vegetables can be used to make latkes?

Lots of other veggies can be used to make latkes, dense root veggies are ideal. You can mix and match, or use them singly. Here are some ideas ~

  • sweet potatoes
  • carrots
  • parsnips
  • beets
  • onion (sweet onions are especially good)
  • green onions
  • zucchini
  • leeks
  • fennel
  • butternut squash
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the best oil to use for potato pancakes

Whatever oil you use, get it about 1/4 inch deep, and add more as needed. Be sure to clear away any loose potato bits between batches, they will burn and make the oil bitter.

  • Use a mild oil with a high smoke point, I use canola. Peanut oil is another good choice.
  • Latkes were traditionally fried in schmaltz, or chicken fat, which gives them incredible flavor. Chicken fat is becoming more available due to the popularity of high fat keto diets. You can find it on Amazon, or check your supermarket.
How to Make Perfect Latkes • foolproof recipe! (8)

what to eat with latkes ~

Latkes are great for breakfast, or as a side dish with smoked fish, salmon, chicken, steak, or brisket. However you choose to serve them, they always benefit from toppings. Applesauce and sour cream are traditional, but there are other creative options. I serve my zucchini latkes, in the photo below, with a maple cranberry sauce.

  • sour cream with chives or dill
  • apple sauce or apple butter
  • horseradish sauce or creamed horseradish
  • cranberry sauce
  • crème fraîche
  • yogurt
  • cranberry relish with horseradish and sour cream
How to Make Perfect Latkes • foolproof recipe! (9)

how to make latkes special-diet friendly ~

Most traditional latke recipes are naturally vegetarian and dairy free (assuming you don’t serve them with sour cream!), but they are versatile enough to accommodate all sorts of diets.

  • To make gluten free latkes ~ simply use your favorite gluten free flour or bread crumbs in place of wheat flour or crumbs in your latke recipe. This recipe from Gluten Free Baking uses rice flour. You might also try ground almonds or even a little instant mashed potatoes.
  • To make vegan latkes ~ you’ll need replace the egg. This recipe from Lazy Cat Kitchen uses aquafaba in place of eggs, and even includes instructions to make a vegan sour cream substitute!
  • To make paleo latkes ~swap out the starchy potato for a more paleo-friendly root vegetable like sweet potatoes, carrots, beets, onion, etc., and make sure to use a gluten-free, paleo flour. This recipe from A Calculated Whisk uses sweet potatoes and a dairy-free ‘sour cream’ sauce.
  • To make low carb or keto-friendly latkes ~ instead of potatoes, which are high in carbohydrates and starch, use vegetables like zucchini, onion, or cauliflower.
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My latke and fritter recipes ~

  • Sweet Onion Latkes with Chive Sour Cream
  • Beet Latkes with Horseradish Crème Fraîche
  • Golden Beet and Leek Fritters
  • Zucchini Latkes with Maple Cranberry Sauce

How to Make Perfect Latkes • foolproof recipe! (11)

How to Make Latkes

5 from 10 votes

How to Make perfect Latkes your bubbie would love! Tips and tricks to make crisp latkes, plus a spiced cardamom applesauce to go with them.

Print RecipePin RecipeRate Recipe

Prep Time:20 minutes minutes

Cook Time:20 minutes minutes

Total Time:40 minutes minutes

Ingredients

  • 1 Tbsp lemon juice
  • 1 1/2 lb russet potatoes, this is about 2-3 large, but be sure to weigh them
  • 1/2 yellow onion
  • 1 large egg, lightly beaten
  • 3 Tbsp Matzo meal (you can also use breadcrumbs)
  • 1 tsp salt
  • fresh cracked black pepper to taste
  • vegetable oil for frying
  • fresh chives, snipped
  • sour cream for serving

cardamom apple sauce

Instructions

  • Fill a large bowl with cold water and add the lemon juice.

  • Peel and cut the potatoes in quarters. Shred them in a food processor fitted with the shredding blade. You can also do this with a box grater if you need to. Immediately put the grated potatoes into the cold water to stop them from browning.

  • Grate the onions but don't put them in the water. Gather the potatoes and onions into a clean kitchen towel and wring out the excess moisture. Take the time to get out as much liquid as you can. Discard the liquid and put the potatoes and onions into a mixing bowl.

  • Using your hands, gently toss the potatoes and onions with the egg, matzo meal, salt, and pepper. Make sure everything gets well mixed.

  • Heat 1/4 inch of oil in a large cast iron skillet until hot. You'll know it's ready when a bit of potato sizzles on contact with the oil. Scoop out 1/4 cup of the potato mixture (I used an ice cream scoop) and gently pat down to a flat round shape. Don't worry if some of the potato shreds spray out from the sides, that's a good thing! Gently ease the latke into the hot oil and fry for about 4 minutes on each side, until golden and crispy. Add more oil as necessary, and remove any loose bits from the oil so they don't burn.

    You may need to do a test latke to make sure you've got the right temperature.

  • Drain the latkes on paper towels, and keep warm in a low oven if necessary.

  • Serve showered with snipped chives, along with cardamom applesauce and sour cream.

cardamom apple sauce

  • Mix the applesauce with the caramom and adjust the amount of spice to your taste.

Notes

As you scoop and cook your latkes you may get some excess moisture released at the bottom of the bowl, just drain that away.

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Course: Side Dish

Cuisine: American

Author: Sue Moran

Keyword: fried, fritters, hanukkah, Jewish, potatoes

Nutrition

Calories: 71 kcal · Carbohydrates: 15 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 202 mg · Potassium: 268 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 26 IU · Vitamin C: 4 mg · Calcium: 12 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

How to Make Perfect Latkes • foolproof recipe! (12)
How to Make Perfect Latkes • foolproof recipe! (2024)

FAQs

What kind of potatoes are best for latkes? ›

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

What is the best oil for latkes? ›

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

What is the difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

How do you keep latke batter from turning brown? ›

Onions can help block oxidation by coating some of the potato cells” Don Odiorne VP of Foodservice said. That's why some cooks alternate adding potatoes and onion to the mixture rather than doing all the potatoes first.

What's the difference between hash browns and latkes? ›

When comparing hash browns to latkes and potato pancakes, hash browns require the fewest ingredients. Latke recipes include a binder like egg. They may sometimes have seasoning like onion plus matzo meal, baking powder, and sometimes milk.

What grater to use for latkes? ›

Grate them by hand using the large holes on a cheese grater. Or, for the greatest ease, use the grater blade on a food processor: place the potato in the large feed tube, lock into place, turn on, and push through. Repeat with the other potatoes.

Why do my latkes fall apart? ›

Your Latkes Fall Apart

Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly. Flour works too, but it sticks together and makes for denser latkes.

Can latkes be prepared ahead of time? ›

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead. (It doesn't matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.

How to get water out of potatoes for latkes? ›

Always Squeeze Out Excess Moisture

Water is the enemy when it comes to frying, so you'll want to make sure that your spuds are as dry as possible. Transfer your shredded potatoes and onions to a few layers of cheesecloth or a clean kitchen towel and start wringing out all that excess liquid.

Why are latkes served with applesauce? ›

The sweet tang of applesauce adds a contrasty punch to the potatoes and green onions, which make up latkes, while also cutting the grease from frying them. On the other hand, sour cream, while also adding its own version of tartness, can weigh the fried potato cakes down with dairy.

Why do Jews make latkes? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

What ethnicity is latkes? ›

Originally from the Peruvian-Bolivian Andes Mountains, the potato wasn't incorporated into the Eastern European Jewish diet until the eighteen and nineteenth centuries. Historically, Jews in Central and Southern Europe cooked kaese (cheese) latkes, and Jews in Eastern Europe made latkes from buckwheat or rye flour.

Why did my potato pancakes turn black? ›

The peeled potatoes were raw. When slicing they were exposed to air (which will cause them to quickly turn dark).

How to keep latkes from turning grey? ›

When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

What's the best potato to use for potato pancakes? ›

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes. Remove the moisture from the potatoes and onions by draining for a few minutes in a colander after grating.

Which potato makes the best french fry? ›

And the clear winners are Idaho or russet potatoes.

These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying. You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes.

Are yellow potatoes the same as Yukon Gold? ›

Are Yukon Gold and Yellow Potatoes Interchangeable? Although technically yellow potatoes are not the same as Yukon gold, you can use them interchangeably in most recipes. Yukon gold potatoes share the basic traits of all yellow potatoes, including the creamy, moist texture.

Are Yukon or russet potatoes better? ›

If you're looking for a fluffy, basic potato that's great for mashing or baking, opt for a russet. If you're looking for a firm, waxy potato that's ideal for salads or soups, go with red potatoes. If you're looking for an all-purpose potato that boasts a buttery flavor and creamy texture, opt for Yukon Gold.

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