If you’re looking for a simple recipe for Classic Potato Latkes, you’ve come to the right place. This tasty recipe is one that you can easily make to eat during Hanukkah. See what is Hanukkah and why it it celebrated.
Related: Quilled Hanukkah Menorah
Eating latkes during this time of the year is all part of the Hanukkah tradition. They symbolize Hanukkah and the oil that they’re fried in
While many people compare them to hash browns, they do have a little bit different texture than that. They brown up nice and have such a delicious crisp crunch.
Latkes can be served during any point in time and can be served with a wide variety of foods. Some people like to eat them with something sweet like applesauce while others prefer to eat them with sour cream or something along those lines.
The good news is that they’re really simple to make and can be easily whipped up in no time at all.
Classic Potato Latkes
All you need are a few simple ingredients to get started!
Ingredients needed to make classic potato latkes
- 4 pounds russet potatoes, scrubbed and peeled
- 2 white onions, peeled
- 4 large eggs, lightly beaten
- ½ teaspoon baking powder
- ½ cup matzo meal
- 1 teaspoon black pepper
- 1 to 2 teaspoons salt
- 1/4 cup of oil, for frying
How do you shred potatoes for homemade latkes
Start off by grating the potatoes and onions. The easiest way to shred potatoes for latkes, is to use a hand grater or a food processor.
Once done, take the grated onions and potatoes and put them in a large strainer. Squeeze them over a bowl to get out as much of the liquid as you possibly can. Take the liquid and pour it off, allowing the potato starch to stay.
Move your onions and potatoes into a large bowl and add in all the ingredients except oil as well as the potato starch. Mix together.
Grab a baking sheet and line it with paper towels. Go ahead and start to preheat the oven at 200 degrees so that once the lakes are cooked, you can keep them warm in the oven.
How do you fry latkes
Frying latkes is simple and easy. Start by adding your oil into a heavy bottomed skillet. You’ll want to add about 1/2 inch of oil to the pan. Heat the oil over medium heat until you notice bubbles when you insert a bamboo skewer.
If you have an ice cream scoop, use it to scoop out some of the mixture and dump it carefully into the oil. Use the back of the scoop to flatten it out and make certain to not crowd the pan.
Once you notice that the latkes are golden brown on one side, (this will take about 3-5 minutes), tip and cook on the opposite side. Once done, take them out and set on the paper towel. You can then add some extra salt if you want. Make certain to keep the latkes warm until they’re all cooked.
What oil is best for latkes
The best oil for frying latkes, is one with a high smoke point. You can use almost any kind of vegetable oil, shortening, or your favorite high smoke point oil.
Top with your choice of sour cream and/or applesauce.
Can you make potato latkes ahead of time
Yes, you can make latkes ahead of time. You can grate the potatoes up to about 3 hours ahead. But, if you need to store longer than that, it is best that you go ahead and wait about making latkes ahead of time.
If you have time to fry them, they will keep well or a day or two. You can freeze latkes for about 2-3 weeks and take them out to thaw in the fridge.
How do you reheat latkes
To reheat latkes, pre-heat your oven to 375 degrees Fahrenheit. Place them on a nonstick, ungreased baking sheet. Be sure to leave room between them. Reheat for 10 minutes until heated through.
Classic Potato Latkes
These Classic Potato Latkes are so easy and simple to make!
Ingredients
- 4 pounds russet potatoes, scrubbed and peeled
- 2 white onions, peeled
- 4 large eggs, lightly beaten
- ½ teaspoon baking powder
- ½ cup matzo meal
- 1 teaspoon black pepper
- 1 to 2 teaspoons salt
- 1/4 cup oil, for frying
Instructions
- Start off by grating the potatoes and onions. The easy way to do this is to use a hand grater or a food processor.
- Once done, take the grated onions and potatoes and put them in a large strainer. Squeeze them over a bowl to get out as much of the liquid as you possibly can. Take the liquid and pour it off, allowing the potato starch to stay.
- Move your onions and potatoes into a large bowl and add in all the ingredients except oil as well as the potato starch. Mix together.
- Grab a baking sheet and line it with paper towels. Go ahead and start to preheat the oven at 200 degrees so that once the lakes are cooked, you can keep them warm in the oven.
- Add your oil into a heavy-bottomed skillet. You'll want to add about 1/2 inch of oil to the pan. Heat the oil over medium heat until you notice bubbles when you insert a bamboo skewer.
- If you have an ice cream scoop, use it to scoop out some of the mixture and dump it carefully into the oil. Use the back of the scoop to flatten it out and make certain to not crowd the pan.
- Once you notice that the latkes are golden brown on one side, (this will take about 3-5 minutes), tip and cook on the opposite side. Once done, take them out and set them on the paper towel. You can then add some extra salt if you want. Make certain to keep the latkes warm until they're all cooked.
- Top with your choice of sour cream and/or applesauce.