Traditional Potato Latkes Recipe {crispy & delicious!}
Celebrate tradition with crispy potato latkes! Learn their cultural significance, tips, and how to make them perfectly golden every time.
There’s something magical about a dish that brings together crispiness, comfort, and Jewish tradition all in one bite. Potato latkes, a classic favorite in Jewish cuisine, are more than just a holiday treat—they’re a year-round indulgence that never fails to delight. Made with simple ingredients and packed with flavor, these golden, crisp potato pancakes are the perfect combination of soft insides and crunchy outsides. Whether you’re preparing for Hanukkah or just craving a comforting snack, this recipe will become a staple in your kitchen.
The beauty of this recipe lies in its simplicity and versatility. With just a handful of pantry staples and a few easy steps, you can create latkes that rival the best you’ve ever tasted. Serve them as an appetizer, a side dish, or even the star of your meal. Topped with creamy Greek yogurt and a sprinkle of fresh green onions, these savory latkes are as satisfying to the eye as they are to the palate. And if you are in the mood for something sweeter, swap out the Greek yogurt for unsweetened apple sauce. Let’s dive into why you’ll love this recipe and how you can make these crispy delights yourself!
Cultural Significance of Latkes
Latkes are much more than a delicious treat; they are a meaningful symbol deeply rooted in Jewish history and tradition. These golden potato pancakes are most famously associated with Hanukkah, the Festival of Lights, an eight-day celebration that commemorates the miraculous events surrounding the rededication of the Second Temple in Jerusalem. According to Jewish tradition, after the Maccabees reclaimed the Temple, they found only a small jar of oil, enough to keep the menorah lit for one day. Miraculously, the oil lasted for eight days, providing the light needed to restore the Temple and allowing time to procure more oil. To honor this miracle, it has become customary to enjoy foods fried in oil during Hanukkah, with latkes being one of the most beloved examples.
Enjoy Potato Latkes during Jewish Holidays
Beyond their culinary appeal, latkes carry a profound cultural and spiritual significance. The act of making and sharing latkes during Jewish holidays connects modern Jewish families to their ancestors, bridging centuries of history and tradition. Preparing latkes together often becomes a communal activity, bringing families and friends into the kitchen to share stories, laughter, and the joy of the holiday. Additionally, the simplicity of the ingredients—potatoes, onions, and oil—reflects the resourcefulness of the Jewish people throughout history, making the dish a poignant reminder of perseverance and gratitude. Eating latkes isn’t just about enjoying a meal; it’s about commemorating a miracle, honoring tradition, and celebrating the enduring light of faith and community.
Why You’ll Love this Potato Latkes Recipe
- Crispy Perfection: These latkes are irresistible with crispy edges on the outside, and tender and fluffy on the inside.
- Simple Ingredients: With just a few pantry staples, you can whip up a gourmet-worthy dish.
- Versatile: Serve them as a side dish, snack, or even a main course. They pair beautifully with a variety of toppings and accompaniments.
- Family-Friendly: Kids and adults alike will love the satisfying crunch and savory flavor of these potato pancakes.
- Tradition Meets Modernity: This recipe honors the classic latke tradition while offering a few modern twists, like topping with Greek yogurt for a creamy and tangy finish.
A Breakdown of Ingredients for the Best Latkes
- Yukon Gold Potatoes: Known for their creamy texture and buttery flavor, Yukon golds are the perfect choice for achieving both crispiness and fluffiness. if you have a different type of potato on hand, russet potatoes work well too
- Yellow Onion: Adds a savory depth of flavor that complements the potatoes perfectly.
- Eggs: Act as the binding agent to hold the latkes together.
- All Purpose Flour: Provides structure and helps the latkes maintain their shape.
- Salt: Enhances the natural flavors of the potatoes and onions.
- Baking Powder: A secret ingredient for lighter, fluffier latkes.
- Avocado Oil: Ideal for frying due to its high smoke point and being a neutral oil.
- Greek Yogurt: A creamy and tangy topping that balances the richness of the latkes.
- Green Onions: Add a pop of color and fresh, mild onion flavor as garnish. Fresh chives work well here, too.
How to Make the Perfect Potato Latkes
- Shred the Potatoes and Onion: Using a food processor or a hand grater, grate potatoes and onions into fine pieces. This step is crucial for achieving the right texture.
- Squeeze Out the Liquid: Place the potato-onion mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Removing excess water ensures the latkes turn out crispy.
- Mix the Batter: In a large bowl, combine the shredded potatoes and onions with eggs, flour, baking powder, and salt. Mix until well incorporated.
- Heat the Oil: Preheat a frying pan over medium heat and add avocado oil. The oil should be hot but not smoking.
- Form and Fry: Scoop about 2 tablespoons of the potato mixture into the skillet, flattening it slightly with a spatula. Fry each side for approximately 3 minutes or until golden brown. Transfer cooked latkes to a paper towel-lined plate to drain excess oil. Use multiple layers of paper towels to enhance oil absorption.
- Serve: Top the latkes with a dollop of Greek yogurt and garnish with chopped green onions. Serve immediately for the best taste and texture.
How to Store Potato Latkes
- Refrigerating: Place leftover latkes in an airtight container and store them in the refrigerator for up to 3 days.
- Freezing: To freeze, arrange the latkes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months.
- Reheating: Reheat latkes in an oven or air fryer at 375°F (190°C) for about 8–10 minutes to restore their crispiness. Avoid microwaving, as it may make them soggy.
Tips for Making Potato Latkes
- Choose the Right Potatoes: Yukon gold potatoes are ideal, but russet potatoes can work as a substitute. Just be sure to squeeze out the liquid thoroughly.
- Don’t Skip the Squeeze: Removing excess moisture from the grated potatoes and grated onions is the key to crispy latkes. Take your time with this step!
- Monitor Oil Temperature: Use medium heat and adjust as necessary to avoid burning or undercooking the latkes.
- Work in Batches: Fry a few latkes at a time to ensure even cooking and maintain the oil temperature.
- Get Creative with Toppings: While Greek yogurt and green onions are classic, try experimenting with applesauce, smoked salmon, or sour cream for a twist.
This traditional potato latke recipe is a celebration of simplicity and flavor. Whether you’re making them for a festive occasion or just because, they’re sure to bring joy to your table. With a few helpful tips and variations, you can customize the recipe to suit your preferences. So grab your potatoes, heat up your skillet, and get ready to enjoy these crispy, golden delights!
Absolutely! Substitute the flour with a gluten-free alternative, like almond flour or a gluten-free all-purpose blend.
Yes, you can bake the latkes in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through. They won’t be as crispy as fried ones, but they’ll still be delicious! Baking your latkes is a way to reduce the amount of oil and fat in the recipe, making them a healthier choice. Although, enjoying classically fried latkes occasionally is great, too.
This could be due to too much moisture in the potato mixture or not enough binding agents like eggs and flour. Be sure to thoroughly squeeze out the liquid and stick to the recipe proportions.
Any neutral, high-smoke-point oil like canola, vegetable, or sunflower oil will work. Although olive oil is a popular choice for cooking, avoid using it when frying as it does not have as high of a smoke point.
It’s best to fry the latkes immediately after making the batter to prevent the potatoes from oxidizing and turning gray. However, you can shred the potatoes and onions ahead of time and store them in cold water in the fridge for up to 4 hours. Just be sure to drain and squeeze out the liquid before mixing the batter.
Traditional Potato Latke Recipe {crispy & delicious!}
Ingredients
- 1.5 lbs yukon gold potatoes peeled & shredded
- 1 onion small
- 2 eggs
- 2 Tbsp all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup avocado oil
- 1/2 cup Greek yogurt
- 2 tbsp green onions chopped for garnish
Instructions
- In a food processor or using a hand grater, shred potatoes and onions.
- Squeeze out liquid from potatoes and onions.
- In a large bowl, combine shredded potatoes and onions with eggs, flour, baking powder, and salt.
- Heat skillet on medium heat with avocado oil.
- Once oil is heated, drop 2 tablespoons of potato mixture into heated oil. Press down with a spatula to flatten.
- Fry each side for 3 minutes or until golden brown. Set cooked latkes on a plate lined with paper towels. Repeat the process until mixture is completed.
- Top latkes with Greek yogurt and green onions. Enjoy!