Potato Latkes Recipe
Published December 13, 2024. This post may contain affiliate links. Please read my disclosure policy.
This traditional latkes recipe of shredded potatoes is fried until golden brown and served with apple sauce for the perfect appetizer. This is the recipe if you’re looking for a tasty appetizer to serve up to friends or make with your kids.
There is such a rich history regarding Jewish and Middle Eastern cuisine. It is jam-packed with goodness from all the fresh vegetables, fruits, and grains. If you’re new to Jewish food and want to try some new recipes, try my matzo ball soup and shakshuka.
Latkes
Latke is a classic Jewish recipe of fried browned shredded potato mixed with matzo meal, eggs, baking powder, salt, and pepper, usually served as a side dish or as an appetizer. These are commonly served for Hanukkah but are popular enough to be eaten all year.
Traditionally, they would also be made with root vegetables like parsnips, carrots, or beets, which you can still do if you’d like. These make for a more vibrant color and flavorful latke.
Are They the Same as Potato Pancakes?
- Potato Pancakes: These are made from mashed potatoes and some cooked shredded potatoes mixed with other ingredients and cooked and look like a traditional round pancake.
- Latkes: These are shredded raw potatoes mixed with a few ingredients, fried up until brown, and can be much oblong in shape and size.
Ingredients and Substituions
- Potatoes – The best potato is a russet or Idaho potato because of its high starch content. You could use a Yukon gold if that’s all you have.
- Matzo – Use ground matzo meal or grind matzo crackers until fine in a food processor. I prefer to use low or no sodium to control the salt content in the final dish.
- Eggs – Large eggs that are chilled or at room temperature are perfect.
- Baking Powder – This will add some good fluffiness to the latkes to make them more airy.
- Fat – Traditionally, these are fried in only schmaltz. However, any neutral-flavored frying oil, butter, ghee, or clarified butter is ok.
- Toppings – These are great served with apple sauce. For non-Kosher folks who do not cook this in schmaltz, sour cream or creme fraiche are fantastic.
How to Make Latkes
Prep the potatoes: I peel and shred large potatoes into some cheesecloth or a flour sack towel.
Drain the potatoes: Next, I fold up the corners of the cloth or towel, then twist and squeeze out as much liquid as I can from the potatoes right over the sink.
Mix the latke batter: I add the shredded potatoes to a bowl with the eggs, matzo meal, baking powder, salt, and pepper. Then, I mix everything together until it’s well combined and ready for frying.
Heat the oil: I heat some cooking oil and schmaltz (Aff Link), which is incredibly traditional for making these, in a large non-stick, cast-iron, or carbon-steel pan over medium heat. The oil should be around 350° when frying.
Fry: I scoop about 2 to 3 tablespoons of the latke mixture into the hot oil, then gently press down the tops with the back of the scoop to flatten them.
Cook: I cook the latkes for about 3 and a half to 4 minutes per side until they’re golden brown and cooked all the way through. I keep an eye on them so they don’t overbrown.
Cook in batches: This recipe makes a good amount, so I cook the latkes in batches. After each batch, I let them drain on a rack or paper towels to get rid of any extra oil, and I keep them warm in the oven at 200 degrees while I finish the rest.
Serve the latkes: I like to serve the latkes with optional toppings like apple sauce, sour cream, and a sprinkle of fresh herbs.
chef tip + notes
It’s essential to squeeze out as much liquid from the potatoes as possible. This way, they absorb the eggs, matzo, baking powder, and seasonings better, which helps the batter hold together when frying.
- Keep the batter dry: If the potatoes have too much liquid, your latke batter will be wet and won’t hold together while frying.
- Use schmaltz for flavor: Schmaltz is rendered chicken fat. If a grocery store does carry this, it’s usually in the frozen food aisle.
- Don’t worry about browning: Do not worry if the potatoes start to turn brown, as they will regain color once frying.
- Add onion with a grater: You can also run it on a Microplane or a fine grater to easily incorporate onion flavor into the recipe.
- Test the oil without a thermometer: If you don’t have a thermometer, add a small latke batter to the oil. If it begins to fry, then you are good to go. It’s better to be too cool than too hot.
- Cook in batches: Cook the latkes in batches of 8 since this makes 24 total.
Serving Suggestions
Latkes are classically served with apple sauce or a dollop of sour cream or crème Fraiche. However, if you want to keep this Kosher while adding the sour cream or creme fraiche, the latkes should not be cooked in the schmaltz. It is considered non-Kosher when two different animal ingredients are mixed.
With that being said, If you are serving them with sour cream, it’s a nice touch to garnish with some chopped fresh chives and dill!
Make-Ahead and Storage
Make-Ahead: For freshness, these are meant to be eaten as soon as they’re done cooking.
How to Store: Store them in the refrigerator for up to 3 days. They will freeze well covered for up to 2 months. Thaw them for 1 day in the fridge before reheating.
How to Reheat: Place them on a sheet tray lined with parchment paper and bake them in the oven at 350°for 6-8 minutes, or until hot.
More Potato Recipes
Video
Potato Latkes Recipe
Ingredients
- 3 pounds or 4-5 large peeled russet potatoes
- ½ peeled and finely diced yellow onion
- 1 cup matzo meal
- 5 large eggs
- 2 teaspoons baking powder
- 2 teaspoons coarse salt
- ½ teaspoon pepper
- oil for frying
- ¼ cup schmaltz
- sour cream, chopped dill, chopped chives and apple sauce for garnish
Instructions
- Shred the potatoes on a grater, place them into cheesecloth, and squeeze to remove as much liquid as possible. Set aside.
- In a large bowl, whisk together the onion, matzo meal, eggs, baking powder, salt, and pepper until combined, and then add the potatoes and mix in completely using a spoon or your hands. Set aside.
- Heat the oil and schmaltz in a large frying pan to 350°.
- Using a small ice cream scoop, scoop out some of the latke batter and place in the hot oil. Tap down the top of the latke in the oil to flatten it out.
- Cook for 3 ½ to 4 minutes per side or until golden brown and cooked throughout.
- Drain on a rack or paper towels before serving them with a dollop of sour cream with chives and dill or with apple sauce.
Deliciousss…
Excellent!
Looks yummy. Can I sub onion powder instead?
Thank you ChefBilly 😋😁tasty