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Crispy, golden-brown potato pancakes made from shredded potatoes and onion, fried to perfection. A beloved classic for Hanukkah or any time of year, best served warm with applesauce and sour cream.
For 4 servings
Grate Potatoes and Onion
Squeeze Mixture and Reserve Starch
Form the Latke Batter
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Crispy, golden-brown potato pancakes made from shredded potatoes and onion, fried to perfection. A beloved classic for Hanukkah or any time of year, best served warm with applesauce and sour cream.
This jewish_american recipe takes 45 minutes to prepare and yields 4 servings. At 466.23 calories per serving with 9.92g of protein, it's a beginner-friendly recipe perfect for appetizer or snack or side or brunch.
Fry the Latkes
Drain and Serve
Replace Russet potatoes with an equal amount of sweet potatoes for a sweeter, more colorful version. Add a pinch of cinnamon or nutmeg to the batter.
For a lighter version, substitute half of the potatoes with grated and thoroughly squeezed zucchini.
Add 2 tablespoons of finely chopped fresh herbs like dill, chives, or parsley to the batter for an extra layer of flavor.
Incorporate 1/4 teaspoon of cayenne pepper or a finely minced jalapeño into the batter for a spicy kick.
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making latkes a satisfying and energizing dish.
Potatoes are a surprisingly good source of Vitamin C, an antioxidant that supports the immune system and skin health.
Potatoes provide a significant amount of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Onions are a source of antioxidants, particularly quercetin, which helps combat inflammation and protect cells from damage.
A serving of four potato latkes contains approximately 250-300 calories, depending on the size and amount of oil absorbed during frying. This estimate does not include toppings like applesauce or sour cream.
Potato latkes can be part of a balanced diet. Potatoes themselves are a good source of potassium and Vitamin C. However, since they are fried in oil, they are high in fat and calories. Enjoying them in moderation is key.
High-starch potatoes like Russet, Idaho, or King Edward are the best choices. Their low moisture and high starch content result in the crispiest, most flavorful latkes that hold together well.
Latkes usually fall apart for two main reasons: too much moisture in the potato mixture or not enough binder. Ensure you squeeze the potatoes and onions extremely well and don't skip the step of adding back the reserved potato starch, which is a powerful natural binder.
Yes. For best results, fry the latkes completely and let them cool on a wire rack. Store them in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet in a single layer in a 375°F (190°C) oven for 10-15 minutes, or until hot and crispy.
The key is to work quickly. Have all your other ingredients ready before you start grating. Grating the onion along with the potatoes also helps slow down the oxidation process. Mixing the batter and frying immediately is the best prevention.