How to Make Perfect Latkes • foolproof recipe! (2024)

How to Make Perfect Latkes your bubbie would love! Tips and tricks to make classic crisp latkes, plus a spiced cardamom applesauce to go with them. These easy potato pancakes are a winter tradition whether you celebrate Hanukkah or not!

How to Make Perfect Latkes • foolproof recipe! (1)

now that I’ve learned how to make the perfect latkes I can’t stop!

Since I discovered the secret to light and crispy potato fritters I make them all year long. They’re so much better than hash browns, and who wouldn’t love a little stack of super crunchy latkes with their dinner? One thing I love to do every year is come up with a creative new topping for my latkes. This year I made a cardamom applesauce that was uber simple but really lovely. Of course I always serve them with sour cream, that’s non-negotiable.

How to Make Perfect Latkes • foolproof recipe! (2)

what are latkes and why are they eaten at Hanukkah?

Latkes are delicious fried potato pancakes, or fritters, made from shredded potatoes and onions. Egg and a little matzoh meal (or bread crumbs) help to keep the mixture together as they’re fried in cast iron skillets or griddles on the stovetop. Latkes have been around a long time as cheap peasant food in Eastern European countries.

Latkes are also part of the traditional Hanukkah celebration. Because they’re fried in oil, they symbolize the miracle of the oil that burned for 8 nights in the holy temple.

How to Make Perfect Latkes • foolproof recipe! (3)

the best potatoes to use for latkes ~

The best kind of potato to use for latkes are starchy potatoes, like russets, aka baking potatoes. The extra starch helps bind the potato pancakes together. Russets have a fluffy texture when cooked, which results in a lighter latke.

the best way to grate your potatoes for latkes

  • I find the best way to grate potatoes is to use a food processor fitted with a shredding blade. It does the quickest, neatest job, and I think the size of the shreds is perfect.
  • You can also use either a mandoline, or a box grater, but I think the mandoline makes the shreds too thick, and the box grater makes them too fine.
  • You can peel your potatoes, or leave the peel on (well scrubbed) it’s up to you.
How to Make Perfect Latkes • foolproof recipe! (4)

how to keep grated potatoes from turning brown

There’s nothing worse than grating your potatoes only to find them turning almost immediately a brownish gray. This happens because they oxidize when they come in contact with air. Luckily there’s an easy solution…

  • Immediately after grating (and I mean immediately) cover the potatoes with cold water. Let them sit in the water, completely submersed, until you’re ready to proceed with your recipe. You can even do this the night before, just keep them submersed in water, in the fridge.
  • As an added precaution you can add a tablespoon of lemon juice or vinegar to the water. The acid will keep the potatoes snowy white.

How to Make Perfect Latkes • foolproof recipe! (5)

how to make crispy latkes ~

A great latke is super golden and crispy on the outside, tender and soft inside. Here are my simple tips for achieving that perfect balance…

  • Get your shredded veggies as dry as possible by letting them drain over a colander, and/or gently squeezing them in a clean kitchen towel. The less water, the crispier your latkes will be!
  • Your latkes should be flat, not puffed or mounded. The more surface area there is, the crispier they will be. That also gives the raw potato a better chance of getting fully cooked.
  • Make sure your oil is nice and hot before frying, I always like to do a small test: the oil should sizzle immediately when a bit of potato is dropped in.
  • Reheat leftover latkes in the oven, not the microwave.

what other vegetables can be used to make latkes?

Lots of other veggies can be used to make latkes, dense root veggies are ideal. You can mix and match, or use them singly. Here are some ideas ~

  • sweet potatoes
  • carrots
  • parsnips
  • beets
  • onion (sweet onions are especially good)
  • green onions
  • zucchini
  • leeks
  • fennel
  • butternut squash
How to Make Perfect Latkes • foolproof recipe! (7)

the best oil to use for potato pancakes

Whatever oil you use, get it about 1/4 inch deep, and add more as needed. Be sure to clear away any loose potato bits between batches, they will burn and make the oil bitter.

  • Use a mild oil with a high smoke point, I use canola. Peanut oil is another good choice.
  • Latkes were traditionally fried in schmaltz, or chicken fat, which gives them incredible flavor. Chicken fat is becoming more available due to the popularity of high fat keto diets. You can find it on Amazon, or check your supermarket.
How to Make Perfect Latkes • foolproof recipe! (8)

what to eat with latkes ~

Latkes are great for breakfast, or as a side dish with smoked fish, salmon, chicken, steak, or brisket. However you choose to serve them, they always benefit from toppings. Applesauce and sour cream are traditional, but there are other creative options. I serve my zucchini latkes, in the photo below, with a maple cranberry sauce.

  • sour cream with chives or dill
  • apple sauce or apple butter
  • horseradish sauce or creamed horseradish
  • cranberry sauce
  • crème fraîche
  • yogurt
  • cranberry relish with horseradish and sour cream
How to Make Perfect Latkes • foolproof recipe! (9)

how to make latkes special-diet friendly ~

Most traditional latke recipes are naturally vegetarian and dairy free (assuming you don’t serve them with sour cream!), but they are versatile enough to accommodate all sorts of diets.

  • To make gluten free latkes ~ simply use your favorite gluten free flour or bread crumbs in place of wheat flour or crumbs in your latke recipe. This recipe from Gluten Free Baking uses rice flour. You might also try ground almonds or even a little instant mashed potatoes.
  • To make vegan latkes ~ you’ll need replace the egg. This recipe from Lazy Cat Kitchen uses aquafaba in place of eggs, and even includes instructions to make a vegan sour cream substitute!
  • To make paleo latkes ~swap out the starchy potato for a more paleo-friendly root vegetable like sweet potatoes, carrots, beets, onion, etc., and make sure to use a gluten-free, paleo flour. This recipe from A Calculated Whisk uses sweet potatoes and a dairy-free ‘sour cream’ sauce.
  • To make low carb or keto-friendly latkes ~ instead of potatoes, which are high in carbohydrates and starch, use vegetables like zucchini, onion, or cauliflower.
How to Make Perfect Latkes • foolproof recipe! (10)

My latke and fritter recipes ~

  • Sweet Onion Latkes with Chive Sour Cream
  • Beet Latkes with Horseradish Crème Fraîche
  • Golden Beet and Leek Fritters
  • Zucchini Latkes with Maple Cranberry Sauce

How to Make Perfect Latkes • foolproof recipe! (11)

How to Make Latkes

5 from 10 votes

How to Make perfect Latkes your bubbie would love! Tips and tricks to make crisp latkes, plus a spiced cardamom applesauce to go with them.

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Prep Time:20 minutes minutes

Cook Time:20 minutes minutes

Total Time:40 minutes minutes

Servings: 12 latkes

Ingredients

  • 1 Tbsp lemon juice
  • 1 1/2 lb russet potatoes, this is about 2-3 large, but be sure to weigh them
  • 1/2 yellow onion
  • 1 large egg, lightly beaten
  • 3 Tbsp Matzo meal (you can also use breadcrumbs)
  • 1 tsp salt
  • fresh cracked black pepper to taste
  • vegetable oil for frying
  • fresh chives, snipped
  • sour cream for serving

cardamom apple sauce

Instructions

  • Fill a large bowl with cold water and add the lemon juice.

  • Peel and cut the potatoes in quarters. Shred them in a food processor fitted with the shredding blade. You can also do this with a box grater if you need to. Immediately put the grated potatoes into the cold water to stop them from browning.

  • Grate the onions but don't put them in the water. Gather the potatoes and onions into a clean kitchen towel and wring out the excess moisture. Take the time to get out as much liquid as you can. Discard the liquid and put the potatoes and onions into a mixing bowl.

  • Using your hands, gently toss the potatoes and onions with the egg, matzo meal, salt, and pepper. Make sure everything gets well mixed.

  • Heat 1/4 inch of oil in a large cast iron skillet until hot. You'll know it's ready when a bit of potato sizzles on contact with the oil. Scoop out 1/4 cup of the potato mixture (I used an ice cream scoop) and gently pat down to a flat round shape. Don't worry if some of the potato shreds spray out from the sides, that's a good thing! Gently ease the latke into the hot oil and fry for about 4 minutes on each side, until golden and crispy. Add more oil as necessary, and remove any loose bits from the oil so they don't burn.

    You may need to do a test latke to make sure you've got the right temperature.

  • Drain the latkes on paper towels, and keep warm in a low oven if necessary.

  • Serve showered with snipped chives, along with cardamom applesauce and sour cream.

cardamom apple sauce

  • Mix the applesauce with the caramom and adjust the amount of spice to your taste.

Notes

As you scoop and cook your latkes you may get some excess moisture released at the bottom of the bowl, just drain that away.

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Course: Side Dish

Cuisine: American

Author: Sue Moran

Keyword: fried, fritters, hanukkah, Jewish, potatoes

Nutrition

Calories: 71 kcal · Carbohydrates: 15 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 202 mg · Potassium: 268 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 26 IU · Vitamin C: 4 mg · Calcium: 12 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

How to Make Perfect Latkes • foolproof recipe! (12)
How to Make Perfect Latkes • foolproof recipe! (2024)

FAQs

Is applesauce or sour cream better for latkes? ›

Tart and fruity applesauce—unsweetened is best—cuts through the grease and lightens them right up, leaving you feeling perfectly satisfied, but not stuffed. Sure, sour cream is tart too, but since it's dairy, it can weigh down the latkes—adding unwanted heft to an already filling meal.

How do you keep latke batter from turning brown? ›

I will have to travel with them for two hours and latkes are only good as soon as you fry them. What can I do to keep the potato batter from turning brown? A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water.

How do you keep potato pancakes from turning GREY? ›

Get the Tips

To go from flat lacey hockey pucks to fluffy cakes incorporate air by processing potatoes in a food processor or blender instead of grating them. Processing them with an onion introduces enzymes that keep the potato puree from turning gray.

What is the difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

What is the best vegetable oil for latkes? ›

Canola oil is the oil I grew up frying my latkes in. It makes for crispy, light latkes with a soft inside. Canola oil can also heat up to a high enough temperature to cook the whole latke through.” Canola gets bonus points because you can reuse it.

Why are my potato pancakes mushy? ›

Potato pancakes may turn out mushy if there is too much moisture in the potatoes or if the batter is too wet.

What is the best oil for potato pancakes? ›

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

Can I grate potatoes in advance for latkes? ›

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead. (It doesn't matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.

Can you keep latke batter overnight? ›

Pre-Mix: Prep latke batter and keep in a sealable container in the fridge for a few hours or overnight.

Can latkes be prepared ahead of time? ›

If you don't love standing over a hot stove frying for hours while everyone else has fun, make the latkes ahead of time and freeze them!

Why did my hash browns turn black? ›

A: Exposure to air or oxygen is the cause of this situation when the potatoes are cut and stored in advance for any future cooking.

Can you put latke batter in the fridge? ›

*If you refrigerate the batter for later use, sprinkle the entire surface with flour. When you're ready to begin frying the latkes, skim off the flour with a large spoon and discard. *For crisper latkes, fry in very hot oil and turn only once.

What type of potato is best for latkes? ›

Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.

Why do Jews make latkes? ›

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

What were the original latkes made of? ›

Of course we associate potato latkes with Hanukkah, but in reality latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328).

Why are latkes served with applesauce and sour cream? ›

The sweet tang of applesauce adds a contrasty punch to the potatoes and green onions, which make up latkes, while also cutting the grease from frying them. On the other hand, sour cream, while also adding its own version of tartness, can weigh the fried potato cakes down with dairy.

Why are latkes served with sour cream? ›

The sour cream and apple sauce on potato pancakes is simply for flavor. Some have the custom of eating dairy in memory of the wine and cheese “party” that Yehudit served for Holofernes, but this is less common than serving foods cooked in oil.

Can I use applesauce instead of sour cream? ›

i often sub vanilla yogurt for sour cream. the same amount that the recipe calls for. you could use applesauce as well.

What is a good substitute for sour cream in latkes? ›

A healthier alternative to sour cream, greek yogurt makes for a delicious latke. You can even get fancy and sprinkle some pomegrante seeds on top for a sweet and savory delight.

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