Recipe for Latkes Recipe | Almanac.com

Latkes Recipe

Potato pancakes or latkes on a light rustic wood surface
Photo Credit
Kiian Oksana/shutterstock
The Editors
12 servings
Preparation Method
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Explore the crispy delight of latkes. These golden potato pancakes are shallow-fried to perfection, offering a crunchy exterior and a fluffy inside.

Latkes are also a beloved Hanukkah tradition because they are meant to remind Jews of the miracle of the oil associated with Hanukkah. 

Made with are made with grated potatoes, flour, and eggs, they’re best prepared fresh, still sizzling at the edges. We like to serve our latkes with extra-delicious homemade applesauce. They’re also good with sour cream and chives.

4 large russet (baking) potatoes
1 medium onion
1 egg, lightly beaten
1/2 teaspoon baking powder
2 tablespoons flour
1 teaspoon kosher or sea salt, plus extra for seasoning
Vegetable oil
Freshly ground black pepper
Sour cream or applesauce
Garnish: fresh chives
  1. Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. 
  2. In a large bowl, combine the grated mixture, egg, baking powder, flour, and salt. 
  3. Warm a thin layer of oil (about two tablespoons) in a large, heavy skillet over moderate heat. 
  4. Drop batter into skillet one heaping spoonful at a time (but don’t crowd the pan). Flatten gently; don’t push potatoes too hard into the oil. (Each latke should be about 2 inches wide.) 
  5. Fry in batches, turning once, 4 minutes per side or until golden brown. 
  6. Drain on paper towels and season well with salt and pepper. 
  7. Add a dollop of sour cream or applesauce, garnish with fresh chives, and serve immediately.


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The Almanac Chefs

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