Description
Learn how to make crispy, golden potato latkes with this chef-tested recipe. These traditional Jewish appetizers are perfect for Hanukkah or any time you crave homemade latkes served with applesauce or sour cream. This recipe uses simple ingredients like russet potatoes, sweet onions, eggs, and matzo meal for a gluten-free treat with a delightful crunch.
Ingredients
Scale
Main Ingredients
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 eggs, slightly beaten
- ½ – ¾ cup matzo meal (can substitute potato starch or flour)
- ½ Tbsp salt
- 1 tsp baking powder
- ½ tsp freshly ground black pepper
For Frying
- 1–2 large bottles of canola oil
Instructions
- Prepare the Potatoes: Peel and grate the russet potatoes, then immediately place them in a mixing bowl filled with warm water. Allow the potatoes to soak for 10 minutes.
- Rinse and Drain Potatoes: Drain the potatoes and refill the bowl with warm water. Repeat this soaking and draining process two more times for a total of three soaks until very few bubbles appear on the surface.
- Remove Excess Moisture: Using a large cheesecloth, kitchen towel, or an old pillowcase, squeeze out all the excess moisture from the grated potatoes. Transfer the drained potatoes to a large mixing bowl.
- Prepare Onions and Mix Ingredients: Grate the sweet onions and squeeze out any excess water. Add the onions to the potato mixture along with most of the beaten eggs (start with 3 eggs, reserving the rest), matzo meal, salt, baking powder, and freshly ground black pepper. Mix thoroughly. If the batter feels too dry, add the remaining egg gradually to reach the right consistency.
- Heat Oil: Pour enough canola oil into a large skillet or cast-iron pan to fill about half an inch. Heat the oil to 400°F (204°C).
- Fry the Latkes: Drop 1-2 tablespoons of the latke batter into the hot oil, making sure not to overcrowd the pan. Use the back of a spoon to flatten each latke to about ¼ inch thick. Fry for 2-3 minutes per side until golden brown, turning carefully to brown the other side for 1-2 minutes.
- Drain and Season: Remove the latkes from the oil using a spider or skimmer and place them on a paper towel-lined wire rack. Immediately sprinkle with kosher salt.
- Repeat Frying Process: Continue frying the remaining batter in batches, replenishing oil as needed and maintaining the oil temperature.
- Serve or Keep Warm: Serve latkes immediately with homemade applesauce or sour cream, or keep warm on baking sheets in an oven set to 250°F (121°C) until ready to serve.
Notes
- Make-ahead: Potato latkes can be prepared in advance and stored in the refrigerator for up to 3 days.
- Leftovers: Store leftover latkes in airtight containers refrigerated for up to 3 days, or longer if properly stored, and reheat in a 350°F (177°C) oven for 10-15 minutes.
- Freezing: To freeze, cool latkes completely, freeze on a baking sheet lined with parchment paper for 2-3 hours until solid, then transfer to freezer bags. Latkes can be frozen for up to 3 months.
- Reheating Frozen Latkes: Thaw overnight in the refrigerator and reheat in a 350°F (177°C) oven for 10-15 minutes until warmed through.
- Matzo Meal Substitute: Potato starch or flour can be used if matzo meal is unavailable.
