Classic Hanukkah Latkes
These crispy, golden-brown potato pancakes are the quintessential Hanukkah treat, perfectly balanced with a tender interior and a satisfying crunch.
Ingredients
- •2 lbs (900g) Russet potatoes, peeled
- •1 medium yellow onion, peeled
- •2 large eggs, lightly beaten
- •1/3 cup (45g) all-purpose flour or matzo meal
- •1.5 teaspoons kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1 cup (240ml) neutral oil (such as vegetable or grapeseed) for frying
Instructions
- 1
Grate the potatoes and onion using the coarse side of a box grater or a food processor fitted with a grating disk.
- 2
Place the grated mixture into a clean kitchen towel or cheesecloth and wring it out forcefully over a bowl to remove as much liquid as possible; this is the secret to crispy latkes.
- 3
In a large mixing bowl, combine the squeezed potato-onion mixture, beaten eggs, flour, salt, and pepper, stirring until well combined.
- 4
Heat the oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers but is not smoking.
- 5
Scoop about 1/4 cup of the mixture for each latke, drop it into the hot oil, and flatten it slightly with a spatula.
- 6
Fry for 3 to 4 minutes per side until deep golden brown and crispy, working in batches to avoid crowding the pan.
- 7
Transfer the finished latkes to a wire rack or a paper towel-lined plate to drain briefly before serving hot.
💡 Chef tips
- To make ahead, fry the latkes until lightly golden, then reheat them in a 400°F (200°C) oven for 10 minutes just before serving to regain their crispness.
- If you prefer a gluten-free version, substitute the all-purpose flour with an equal amount of potato starch.
- Always keep the oil temperature consistent; if the oil is too cool, the latkes will absorb grease and become soggy.
✅ How it should turn out
The finished latkes should be deeply golden and shatteringly crisp on the edges with a soft, savory potato center, smelling of fried onions and toasted starch.