Potato Latkes

5 from 3 votes

Potato latkes are a traditional Jewish crispy potato pancakes, enjoyed during Hanukkah. Latkes are usually served with sour cream or Unsweetened Applesauce.

Prep Time15

Cook Time30

Total Time45

Course: Appetizers, Side Dishes

Cuisine: European, Jewish

Servings:

Calories: 298kcal

Author: Kelly Bloom

Equipment

Ingredients

1½ lbs Russet Potatoes 3 to 4 large potatoes
1 teaspoon salt for squeezing grated potatoes
½ cup red onion or yellow, minced
3 green onions chopped
2 eggs
3 tablespoon bread crumbs
½ teaspoon salt for latkes
¼ teaspoon pepper
½ cup vegetable oil for frying

US Customary - Metric

Instructions

Grate the potatoes, skins on or skins off, either is fine. Salt the grated potatoes with 1 teaspoon of salt, and toss to mix in. Add the salted grated potatoes into a cloth lined colander.
1½ lbs Russet Potatoes, 1 teaspoon salt
Tie the cloth in a knot and run a wooden spoon under the knot. Holding the bundle of grated potatoes, twist the wooden spoon. Twist the spoon handle and squeeze the water out of the grated potatoes. The salt with assist in drawing out the excess water. Return the potatoes to a large mixing bowl.
The excess water will be brown if you leave potato skins on. Let sit to let the potato starch settle in the bowl. Carefully drain off the top layer of clear brown liquid, leaving the whitish starch at the bottom.
Add the minced onions, chopped green onions, and the potato starch into the bowl of squeezed grated potatoes.
½ cup red onion, 3 green onions
Add the bread crumbs. Whisk the eggs with the pepper and salt, then add to the bowl of grated potatoes and onions. Mix well.
2 eggs, 3 tablespoon bread crumbs, ½ teaspoon salt, ¼ teaspoon pepper
Using an electric skillet or a cast iron skillet, heat ¼" vegetable oil to a medium high heat (350 F on the electric skillet).
½ cup vegetable oil
Using a ¼ cup measuring cup, scoop up some of the mixed latke mixture. Cover the top with a spatula, then flip over and slide into the hot oil.
Place the latkes about 1" apart, and let them cook for 4 to 6 minutes per side, or until golden brown. Once browned on both sides, remove with a spatula onto a paper towel lined wire rack. Serve hot.

Notes

Use the spatula to slide the scoop of latke mixture into the hot vegetable oil, it will help prevent splattering hot oil and also the latke from breaking.
For Cheese Latkes - Mix in 1 cup of shredded cheese of your choice into the grated potato and onion mixture. Proceed as usual to fry the latkes.
For Baked Latkes - Add some oil to a rimmed cookie sheet, about ¼ cup. Lay the scoops of latke mix in the baking sheet. Press down to flatten about 3" diameter. Keep them 2" apart. Bake at 350 for 15 minutes, flip and repeat for the other side. Remove to a wire cooling rack covered with paper towels.
For Zucchini Latkes - Grate 1 medium zucchini after grating the potatoes. Add both the potatoes and the grated zucchini to the squeezing process. Proceed with the latke recipe after that.