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Latkes are more than just a Hanukkah tradition; they're a beloved fixture of Ashkenazi Jewish cuisine that brings families together. These crispy potato pancakes have their origins in Eastern Europe and have been cherished for generations. The magic of latkes lies in their simplicity – shredded potatoes, onions, and a few staple ingredients come together to create a dish that's crispy on the outside and tender on the inside. Whether served with applesauce or sour cream, latkes are best enjoyed fresh and hot, making them a perfect centerpiece for festive gatherings and family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Ashkenazi
Ingredients Method Notes

Ingredients
  

  • 4 large Russet potatoes peeled and shredded
  • 1 medium onion grated
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup vegetable oil for frying

Method
 

  1. Place the shredded potatoes and grated onion in a clean kitchen towel. Squeeze out as much liquid as possible.
  2. In a large bowl, combine the potatoes, onion, eggs, flour, salt, and pepper. Mix until well combined.
  3. In a large skillet, heat the vegetable oil over medium-high heat until hot.
  4. Scoop about 1/4 cup of the potato mixture into the skillet and flatten it with a spatula. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
  5. Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture.
  6. Serve the latkes hot with applesauce or sour cream.

Notes

For a gluten-free version, substitute flour with potato starch. Latkes can be kept warm in a 200°F oven if making in batches. Store leftovers in an airtight container in the refrigerator for up to 3 days.