Traditional Jewish Potato Latkes Recipe for Hanukkah (Print version)
Crispy Hanukkah potato latkes made with grated potatoes, onion, egg, matzo meal, and hot oil.
# Ingredients:
For the latkes
01 -
2 lb (900 g) russet potatoes, scrubbed and peeled
02 -
1 medium yellow onion, peeled
03 -
2 large eggs, beaten
04 -
1/3 cup (35 g) matzo meal
05 -
1 tablespoon potato starch, plus more if needed
06 -
1 1/2 teaspoons kosher salt
07 -
1/2 teaspoon black pepper
08 -
1 1/2 cups neutral oil, for frying, as needed
For serving
09 -
Applesauce, optional
10 -
Sour cream, optional
11 -
Extra kosher salt, for finishing
# Instructions:
01 -
Grate the potatoes on the large holes of a box grater or with a food processor shredding disc. Grate the onion finely.
02 -
Place the grated potato and onion in a clean towel. Twist firmly over a bowl until as much liquid as possible is removed. Let the liquid settle for 1 minute, pour off the liquid, and keep the white starch at the bottom.
03 -
Add the squeezed potato and onion to a large bowl with the reserved starch, beaten eggs, matzo meal, potato starch, salt, and pepper. Stir until evenly combined.
04 -
Pour oil into a heavy skillet to about 1/4 inch deep. Heat over medium-high until the oil reaches 350-365°F or a shred of potato sizzles immediately.
05 -
Scoop 1/4 cup portions into the hot oil and flatten gently. Fry in batches for 2-3 minutes per side until deep golden and crisp, adjusting the heat as needed.
06 -
Transfer latkes to a wire rack and sprinkle with a little salt while hot. Serve right away with applesauce and sour cream if desired.
# Good to know:
01 -
Makes about 12 medium latkes, or 6 servings.
02 -
Best eaten hot, within 10 minutes of frying.
03 -
To reheat, bake on a rack at 400°F until crisp.