Description
Light & Crispy Potato Latkes are golden-fried potato pancakes made from grated russet potatoes, sweet onions, eggs, and matzo meal. This traditional Hanukkah dish is crispy on the outside and tender on the inside, perfect when served with applesauce or sour cream. These latkes are dairy-free and can be gluten-free if you substitute the matzo meal with potato starch or flour.
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 tablespoon salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- 1-2 large bottles canola oil for frying
Instructions
- Prepare Potatoes: Peel and grate the russet potatoes, then immediately place them in a mixing bowl filled with warm water. Let them sit for 10 minutes, then drain and repeat this warm water soak two more times, for a total of three soaks until few bubbles appear on top.
- Drain Excess Moisture: Using a large cheesecloth, kitchen towel, or old pillowcase, squeeze out all excess water from the grated potatoes. Transfer the drained potatoes to a large mixing bowl.
- Prepare Onion Mixture: Grate the onions and squeeze out any excess water. Add the onions to the potatoes along with most of the beaten eggs (start with ¾ and reserve the rest), matzo meal, salt, baking powder, and black pepper. Mix well. If the mixture feels too dry, add the reserved egg gradually until the batter comes together.
- Heat Oil: Pour enough canola oil into a frying pan to cover about half an inch. Heat the oil to 400°F (204°C) for optimal frying temperature.
- Fry Latkes: Drop 1-2 tablespoons of batter into the hot oil without overcrowding the pan. Use the back of a spoon to flatten the batter to a thin pancake shape. Fry for 2-3 minutes on one side until golden brown, then carefully flip and cook another 1-2 minutes on the other side until crisp.
- Drain and Season: Remove latkes and place them on paper towels or a paper towel-lined cooling rack. Immediately sprinkle with kosher salt. Repeat frying with remaining batter in batches.
- Serve or Keep Warm: Serve the latkes immediately with applesauce or sour cream. If not serving right away, keep them warm on baking sheets in an oven preheated to 250°F (121°C).
Notes
- For a gluten-free option, use potato starch or flour in place of matzo meal.
- Using warm water to rinse the potatoes removes excess starch for extra crispiness.
- Squeeze out as much moisture as possible to prevent soggy latkes.
- Be careful not to overcrowd the pan to maintain oil temperature and crispiness.
- Use a thermometer to monitor oil temperature precisely at 400°F (204°C).
- Latkes are best enjoyed fresh but can be kept warm briefly in a low oven.
- Serve classic accompaniments like homemade applesauce, sour cream, or smoked salmon for an authentic experience.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 725 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 109 mg
