Latkes
Ingredients
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- 2 pounds russet potatoes – peeled and coarsely grated (~4.5 medium russet potatos)
- 1 cup yellow onion – coarsely grated
- 2 large eggs – lightly beaten
- 1/4 cup matzo meal
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups vegetable oil – for frying
- applesauce – for serving
- sour cream – for serving
Instructions
1. Heat the oven to 200°F and set a wire rack over a rimmed baking sheet for keeping latkes warm.
2. Working quickly, peel the russet potatoes and coarsely grate them on the large holes of a box grater. Coarsely grate the yellow onion.
3. Combine the grated potatoes and onion in a large bowl, then transfer to a clean kitchen towel set over another bowl. Twist and squeeze very firmly to expel as much liquid as possible into the bowl; let the liquid sit undisturbed for 5 minutes so the potato starch settles.
4. Pour off the liquid from the bowl, leaving the pale starch behind; scrape that starch back into the squeezed potato-onion mixture and toss to distribute.
5. Beat the large eggs lightly, then stir them into the potato mixture along with the matzo meal, kosher salt, and black pepper until evenly combined.
6. Pour vegetable oil into a large heavy skillet to a depth of about 0.25 inch and heat over medium-high until shimmering (about 350°F); a shred of potato should sizzle vigorously on contact.
7. Working in batches, drop heaping tablespoons of batter into the skillet and flatten to about 0.25 inch. Fry until deep golden and crisp, 3–5 minutes per side, adjusting heat so they brown steadily. Transfer latkes to the rack to drain and keep warm; add more as needed between batches without crowding.
8. Serve hot with applesauce and sour cream.
Latkes are crisp-edged, golden potato pancakes with a tender, slightly creamy interior, perfumed by onion and held together with egg and a modest binder. The appeal is in the contrast: shattering crunch outside, soft shreds within, and a clean, savory flavor that takes well to a pinch of salt right out of the pan. They are commonly served with cool, tangy sour cream or gently sweet applesauce, a pairing that balances richness and highlights the potato’s earthiness.
Historically rooted in Ashkenazi Jewish cuisine, latkes are most associated with Hanukkah, where frying in oil commemorates the holiday’s miracle. Earlier European versions were often made from cheese or grains; with the widespread cultivation of potatoes in Eastern Europe in the 18th–19th centuries, the potato latke became standard. Today, latkes remain a beloved cultural symbol and celebratory food, appearing at holiday tables and beyond across the Jewish diaspora.