If there’s one dish that truly embodies the spirit of Hanukkah, it’s latkes. These crispy, golden potato pancakes aren’t just delicious—they’re steeped in tradition, symbolizing the miracle of the oil that burned for eight days. I’ll always remember my first time peeling potatoes, grating onions and frying batch after batch of latkes with my boyfriend’s family during the holidays last year. Whether you’re celebrating Hanukkah or just looking for a savory, comforting side dish, they’re a must-try. This guide will walk you through everything you need to know, from choosing the right potatoes to getting that perfectly crisp every time.
The history and tradition behind latkes
Latkes have roots that go back centuries, with variations found in many Jewish communities around the world. Originally made from cheese, the potato latke we know today became popular in Eastern Europe during the 19th century, when potatoes were cheap and widely available. Fried in oil to commemorate the Hanukkah miracle and have become a symbol of resilience and celebration.
At their core, latkes are made from grated potatoes, onions, eggs and flour or matzo meal. The process is simple: combine the ingredients, form the mixture into patties and fry them in hot oil until golden brown. You get a crispy exterior with a tender interior that’s impossible to resist. As for toppings, sour cream and applesauce are traditional. But feel free to get creative with smoked salmon or crème fraîche.
How to make crispy latkes every time
The secret to crispy latkes lies in the details. Here’s what to know if you’re a latke newbie.
Choose the right potato
Start by choosing starchy potatoes like russets—they hold together better and fry up crispier. You’ll want to grate them finely to get those lace-like edges.
Squeeze, squeeze, squeeze
After grating the potatoes, squeeze out as much liquid as possible using a clean kitchen towel. This way, they’ll stay together in the pan and get super crispy.
Fry in small batches
When frying, don’t overcrowd the pan—this keeps the oil at the right temperature. Overcrowding the pan lowers the oil temperature, leading to soggy latkes. If you can, pick a neutral oil like canola or vegetable which have high smoke points.
Traditional latkes recipe
This recipe from Well Seasoned Studio are gluten-free, dairy-free and take under an hour to make. To keep them warm and crispy while frying, place cooked latkes on a baking sheet in a 200°F.
Ingredients:
- 5 lbs. russet potatoes
- 2 large sweet onions
- 4 eggs slightly beaten
- ½–¾ cup matzo meal (substitute with potato starch or flour)
- ½ Tbs. salt
- 1 tsp. baking powder
- ½ tsp. freshly ground black pepper
- 1-2 large bottles of canola oil
Directions:
- Total Time: 50 minutes
- Yield: 6 servings
- Peel and grate potatoes, then immediately place in a mixing bowl filled with warm water. Allow to sit for 10 minutes, then drain and re-cover with warm water, repeating the process three times. Stop when there are few bubbles left on the surface.
- Working in batches and using a large cheese cloth or kitchen towel, squeeze out all excess moisture from potatoes. Place drained potatoes in a large mixing bowl.
- Meanwhile, grate onions and ring out any excess water. Add onion to potatoes, along with most of the eggs, matzo meal, Kosher salt, baking powder and black pepper, then mix well. If too dry, add more egg.
- Heat enough oil to fill a pan about ½”. Once hot, drop about one to two Tbs. of latke batter into pan, avoiding overcrowding. Fry about two to three minutes per side, or until golden brown, then carefully turn and brown the other side for about one to two minutes.
- Transfer latkes to a paper towel-lined cooling rack and immediately season with a sprinkle of Kosher salt. Repeat process with remaining latke mixture. Serve with applesauce or sour cream.
Storage and reheating tips
To store latkes, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to two days or frozen for up to two weeks. For reheating, the best method is in a preheated oven at 375°F to restore their crispiness. While microwaving is convenient, it can make them soft or soggy.
