The Ultimate Golden Crispy Potato Latkes Recipe

Crispy potato latkes have been a cherished staple in jewish cuisine for generations.

Traditions often bring families together around delicious comfort foods.

Potatoes shredded carefully create magical golden-brown discs that crackle with each bite.

Every kitchen tells a story through its unique recipe interpretations.

Hanukkah celebrations welcome these delectable potato pancakes as a centerpiece of culinary joy.

Simple ingredients and a touch of love make these latkes irresistible.

We invite you to craft these delightful treats that spark memories and warm hearts.

Why Classic Potato Latkes Are Always A Hit

• Craft Crowd-Pleasing Comfort: These potato latkes bring pure joy to family gatherings, creating delightful moments of shared happiness around the table with their crispy golden exterior and soft, savory interior.
• Master Quick Cooking Skills: Beginner cooks can easily tackle this recipe, requiring minimal technical expertise while delivering impressive results that look and taste like a professional chef prepared them.
• Celebrate Cultural Traditions: Perfect for holiday celebrations like Hanukkah, these latkes connect generations through a beloved Jewish culinary tradition that transforms simple ingredients into a meaningful dish.
• Customize with Endless Variations: Experiment with different toppings like Greek yogurt, chives, or even a spicy salsa to personalize the latkes and make them uniquely yours, keeping the cooking experience fresh and exciting.

What’s In Classic Potato Latkes

• Potatoes: Starchy root vegetables that create the base and texture of the latkes.
• Onion: Adds sharp flavor and helps bind the potato mixture together.
• Eggs: Act as a crucial binding agent to hold the latkes together during cooking.

• Flour: Helps absorb moisture and provides additional structure to the latkes.
• Salt, Pepper: Enhance the overall seasoning and flavor profile of the potato pancakes.

• Vegetable Oil: Provides the medium for frying and helps create a crispy golden exterior.
• Sour Cream, Applesauce: Traditional accompaniments that offer cool and sweet contrast to the hot latkes.

Simple Steps For Classic Potato Latkes

Step 1: Shred Potatoes and Onions

Grab a box grater and shred the potatoes and onions directly into a clean kitchen towel. Squeeze out every drop of liquid from the shredded vegetables until they’re almost dry.

Step 2: Create Flavor-Packed Batter

• Beaten eggs
• All-purpose flour
• Salt
• Black pepper

Mix thoroughly until all ingredients are perfectly blended.

Step 3: Prepare Sizzling Cooking Surface

Heat a heavy skillet with vegetable oil over medium-high heat until the oil shimmers and looks ready for frying.

Step 4: Craft Crispy Potato Pancakes

Scoop small handfuls of the potato mixture and shape into flat, round patties. Gently slide each patty into the hot oil.

Step 5: Achieve Golden Perfection

Cook the latkes for 3-4 minutes on each side, watching carefully until they turn a deep golden brown and develop a crispy exterior.

Step 6: Drain Excess Oil

Transfer the freshly fried latkes onto a paper towel-lined plate to absorb any extra oil.

Step 7: Serve and Enjoy

Plate the hot latkes immediately. Accompany with dollops of cool sour cream or sweet applesauce for a traditional touch.

How To Make Crisp Classic Potato Latkes

• Squeeze out as much liquid as possible from grated potatoes to ensure crispy, golden-brown latkes that aren't soggy.
• Use a cast-iron skillet or heavy-bottomed pan for even heat distribution and perfect browning of potato pancakes.
• Add a pinch of baking powder to create lighter, more airy latkes with a delicate texture.
• Consider making a gluten-free version by substituting flour with almond meal or gluten-free breadcrumbs for those with dietary restrictions.
• Freeze uncooked latke mixture in portions for quick preparation during busy holiday seasons or unexpected gatherings.

Tasty Takes On Classic Potato Latkes

• Sweet Potato Latkes: Replace traditional potatoes with sweet potatoes for a caramelized, slightly sweeter version that pairs wonderfully with cinnamon and maple syrup.
• Herb-Infused Latkes: Add fresh chopped herbs like dill, chives, or parsley to the potato mixture for an aromatic and vibrant flavor profile.
• Zucchini-Potato Fusion Latkes: Incorporate grated zucchini alongside potatoes to create a lighter, more nutritious latke with added green color and moisture.
• Spicy Jalapeño Latkes: Mix finely diced jalapeños into the potato mixture for a kick of heat, perfect for those who enjoy a spicy culinary experience.

Top Pairings For Classic Potato Latkes

• Savor Complementary Flavors: Pair crispy potato latkes with tangy sour cream for a classic combination that balances rich, crunchy textures.
• Elevate with Applesauce: Serve homemade or store-bought applesauce alongside latkes to add a sweet, fruity contrast to the savory potato pancakes.
• Beverage Boost: Enjoy a chilled glass of dry white wine like Sauvignon Blanc or a light beer to cut through the latkes' richness and cleanse the palate.
• Traditional Jewish Drink: Complement the dish with a small glass of smooth vodka or schnapps, staying true to the Hanukkah culinary tradition.

How To Keep Classic Potato Latkes Fresh

• Refrigerate: Store cooled latkes in an airtight container lined with paper towels. Keep refrigerated for up to 3 days to maintain freshness and prevent sogginess.
• Freeze: Arrange latkes in a single layer on a baking sheet, freeze until solid, then transfer to freezer-safe bags. Frozen latkes stay good for 2-3 months.
• Oven Reheat: Restore crispiness by baking frozen or refrigerated latkes at 375°F for 10-15 minutes. Spread on a baking sheet and flip halfway through for even heating.
• Skillet Reheat: Quickly revive latkes by heating in a lightly oiled skillet over medium heat for 2-3 minutes per side, ensuring they regain their crispy texture.

All Your Classic Potato Latkes Questions

• What makes potato latkes crispy?

The key to crispy latkes is removing as much moisture as possible from the grated potatoes and onions. Use a clean towel or paper towel to squeeze out excess liquid before mixing with other ingredients.

• Can I bake latkes instead of frying?

While frying gives the best crispy texture, you can bake latkes at 425°F on a well-oiled baking sheet for about 20-25 minutes, flipping halfway through. They won’t be quite as crisp as fried latkes.

• How do I prevent latkes from falling apart?

Ensure you squeeze out excess moisture from the potato mixture and use enough flour or matzo meal to bind the ingredients. Don’t make the patties too large, and let them set in the hot oil before flipping.

Classic Potato Latkes Recipe

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4.7 from 12 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Golden potato latkes bring crispy comfort straight from Jewish culinary traditions. Sizzling potato pancakes combine simple ingredients and generations of family love, inviting you to savor each perfectly browned bite.

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Ingredients

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Main Ingredients:

• 2 cups (473 ml) shredded potatoes
• 1 small onion, grated
• 2 large eggs, beaten

Binding Ingredients:

• 2 tablespoons (30 ml) all-purpose flour

Seasoning Ingredients:

• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1.25 ml) ground black pepper

Cooking Ingredient:

• 1/2 cup (120 ml) vegetable oil for frying

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Instructions

1. Grate potatoes and onion thoroughly, then squeeze out excess liquid using a clean kitchen towel or cheesecloth to ensure crispy latkes.
2. Transfer the drained potato and onion mixture to a mixing bowl, incorporating beaten eggs, flour, salt, and pepper until a cohesive batter forms.
3. Preheat a large skillet with oil to medium-high heat, ensuring the oil is hot enough for immediate sizzling when batter is added.
4. Using a large spoon or measuring cup, drop spoonfuls of potato mixture into the hot oil, gently pressing each latke to create a flat, even shape.
5. Fry latkes for approximately 3-4 minutes per side, watching carefully to achieve a deep golden-brown color and crisp exterior without burning.
6. Transfer cooked latkes to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
7. Arrange on a serving platter while still hot, accompanied by traditional condiments like tangy sour cream or sweet applesauce for guests to enjoy.

Notes

• Squeeze out as much liquid as possible from the potato and onion mixture to ensure extra crispy latkes with a perfect golden-brown exterior.
• Opt for starchy potatoes like Russet or Idaho, which help bind the latkes and create a more consistent texture that holds together beautifully.
• For gluten-free diets, replace wheat flour with almond flour or potato starch to maintain the same binding quality and crisp texture.
• Keep latkes warm in a low-temperature oven (200°F) while cooking subsequent batches to maintain their crispiness and serve everyone hot simultaneously.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Appetizer
• Method: Frying
• Cuisine: Jewish Cuisine

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg