Potato Latkes Recipe
This latkes recipe of shredded potatoes is fried until golden brown and served with apple sauce for the perfect appetizer or side dish.
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.
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.
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.
Nutrition
Calories: 102kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 36mgSodium: 210mgPotassium: 293mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 3mgCalcium: 28mgIron: 1mg