Revitalize your taste buds with a modern twist on a classic favorite – Potato Latkes! These crispy potato pancakes are the perfect blend of tradition and innovation, offering a crunchy exterior and a soft, flavorful center. Whether you enjoy them as a side dish or a snack, Potato Latkes are sure to impress with their crispy charm and timeless appeal.

Potato Latkes Recipe

Crispy on the outside, fluffy on the inside, Potato Latkes are a delightful blend of shredded potatoes, onions, and seasonings, pan-fried to golden perfection. A traditional Hanukkah dish, these savory pancakes are a delicious addition to any meal, perfect for breakfast, brunch, or a tasty side dish. Celebrate the joy of cooking with this simple yet flavorful recipe!

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Prep Time 25

Cook Time 20

Total Time 45

Course Breakfast, Side Dish

Cuisine American

Servings 6

Calories 215 kcal

Equipment

1 Cutting Board
1 Wooden spoon
1 Mixing bowl
10- to 12-inch cast iron skillet
1 Fish Spatula
2 rimmed baking sheets
1 Wire cooling rack

Ingredients

1 1/2 pounds russet potatoes 3 to 4 potatoes
1/2 medium yellow onion
1 large egg
2 tablespoons matzo meal or unseasoned dry breadcrumbs
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper.
1 cup canola oil or chicken schmaltz or a combination of both
Applesauce and sour cream for serving.

Instructions

Slice peeled potatoes into slices and process through a food processor using the grater attachment. To remove as much moisture as possible, place the shredded potatoes in a cheesecloth and wring.
Spoon 2 cups of the drained and shredded potatoes into a medium-sized bowl; set aside any remaining potatoes for another time. Mix thoroughly after adding the egg, flour, onion, and salt.
A big, heavy-bottomed pan should be heated to medium-high heat with 1/4 inch of oil. To make 1/4- to 1/2-inch-thick patties, drop generous Spoonfuls of the potato mixture into the heated oil and push down. Cook for four to five minutes, or until golden brown. Repeat on the other side after flipping.
While you cook the remaining latkes, remove to a plate lined with paper towels to drain. Warm up and serve.

Notes

Make Ahead: The greatest latkes are freshly baked and served warm. After frying, they can be warmed for up to 30 minutes at 200°F in the oven.

Storage: Keep leftovers in the fridge for up to four days in an airtight container. Recrisp for five to ten minutes at 300°F in the oven. When reheating the latkes, watch them carefully to ensure they don’t burn.

Doubling: Although the potato and onion shreds should be squeezed into two bundles, the recipe can be quadrupled. When the cooking is almost done, transfer the spent oil to a heatproof bowl. After cleaning the skillet, re-add schmaltz or new oil and fry the food.

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Nutrition Facts

Nutrition	Value
Calories	215 kcal
Carbohydrates	31.6g
Calcium	30mg
Fiber	2.6g
Fat	8.7g
Cholesterol	30mg
Protein	4.4g
Sodium	173mg
Saturated fat	1.3g

Can You Freeze Latkes?

Indeed! This is how latkes are frozen: After they are fried, drained, and allowed to cool, place them in a single layer on a baking sheet. Freeze for several hours or even the entire night. Once frozen, transfer the latkes to a freezer-safe container such as a zip-top bag. For up to two weeks, freeze. Place back in a 450°F preheated oven.