latke

Crisp, plump, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no gussying up.

Old-Fashioned Latkes Recipe

(2kg) russet potatoes (about 7 medium-large)

onion

eggs

matzo meal (more or less as needed)

(24 grams) kosher salt,

oil,

Applesauce and sour cream,

Shred potatoes with the grating disk of a food processor. After every 2 or 3 potatoes, wrap shreds in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until water flows out. Collect water in a bowl and squeeze all potatoes until dry. Transfer potatoes to a large mixing bowl along with diced onion.

Let drained potato water sit, undisturbed, until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato and onion mixture with your hands. Mix in eggs, one at a time, alternating with 1/4-cup additions of matzo meal, until latke mix can be formed into patties that just stick together in your hands. Add salt incrementally.

Heat 1/2 inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when added to pan. Form a small amount of latke mix into a disk and fry on both sides until golden brown to test for seasoning. Taste and add more salt as needed.

Form latke mix into patties about 4 inches wide and 1 inch thick in the center. Slide into pan, cooking no more than 4 at a time. Fry until a golden-brown crust forms on bottom, then flip with a slotted spatula and fork until same color is achieved on other side. Flip as needed to get a firm, darker-than-golden crust on both sides.

Transfer to a sheet pan lined with paper towels to cool for 2 minutes, then serve with applesauce and sour cream at the table.

Make potato pancakes in a waffle iron! Hot crispy hash brown waffles for breakfast or brunch. Perfect Hanukkah breakfast or brunch recipe.

Latke Waffles

lbs russet potatoes

tsp pepper

Nonstick cooking oil spray

Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion.

Place grated potato into a bowl and immediately cover with cold water. Let soak for a few minutes.

Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).

Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.

Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.

Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl.

Preheat the waffle iron. If there are multiple heat settings available, use the medium setting. I have a four-waffle iron which make multiple waffles at once. You could also use a single or double waffle maker to make bigger waffles. I prefer smaller waffles, which have more nice crispy edges.

While iron is heating, beat the eggs together with the salt and pepper. I usually add about 1 tsp salt and 1/2 tsp pepper; use less salt if you’re salt-sensitive, you can always add more later.

Use a fork or clean hands to mix the beaten eggs, salt and pepper into the potato and onion shreds. Take care to make sure the eggs and onion are fully mixed throughout the potato shreds.

When iron is heated, spray generously with nonstick cooking oil spray on both sides. Scoop up 1/4 cup of the potato mixture and squeeze gently to drain off excess liquid. I use a 1/4 cup measuring cup to keep the waffles evenly sized. It may feel like you're losing too much liquid, but don't worry; if you don't squeeze them, you'll end up with waffles that are too eggy. The egg is there to bind them together, it's not the main attraction.

Place the 1/4 cup of potato mixture onto the center of each waffle area. Alternatively, if using a single or double waffle maker, squeeze the liquid from about 3/4 cup of potato mixture, then add it to the center of the waffle iron. Spread out the latke mixture into a pancake-like circle, in a thin but solid circular layer. No need to spread it all the way to the edge, if it’s kept in the center in a more circular shape it will be easier to remove after cooking. Close the iron and let the waffles cook for 6-10 minutes, or until fully cooked and browned. One side will likely be more browned than the other.

Carefully remove the waffles from the iron. If you’re making multiple batches, continue cooking while keeping the finished waffles on a cookie sheet in a 200 degree F oven.

If waffles are not crispy enough for your liking, you can place them under a broiler for a minute or two to crisp them up. Careful, don’t let them burn!

Serve hot. These can be enjoyed like latkes, or like savory waffles.

Traditional  Chanukkah Latkes are served during the Jewish holiday of Hanukah to remind us of the miracle of the burning of the oil lamp.

Traditional Chanukkah Latkes

Russet Potatoes (peeled)

Yellow/Brown Onion

Chives

Eggs

Tablespoons Melted Butter (cooled)

Kosher Salt

Freshly Ground Black Pepper

Matzo Meal (or potato starch)

Baking Powder

Potato Starch (for dusting (air fryer only))

Avocado Oil

Tablespoon Chia Seeds

Cut away ends of onion, peel and cut into quarters.

Scrub Potatoes, peel and place into a large bowl of water + 1 Tablespoon White Vinegar.

Use a shredding blade in your food processor and turn on motor.

Slice potatoes lengthwise and alternate adding potatoes and onions into shoot of Food Processor.

Remove approximately 80-90% of onion and potato from food processor and put it into the bowl of vinegar water.

Use the food processor&#39;s regular mixing blade and pulse, three times, the remaining potatoes and onion.

Add the chopped potatoes and onions into the bowl with the rest of the potatoes and onions and let soak for a couple of minutes.

Place butter in microwave safe bowl and melt. About 10 seconds is enough. Remove from micro and set aside to cool.

Little by little, squeeze out potatoes and onions in a cheesecloth and place each squeezed section into a large colander.

Place colander of potatoes and onions over bowl of water.

Press and squeeze potatoes and onions so that any excess water drains into the bowl. the drier the mixture, the better!

In a medium mixing bowl, whisk together eggs, salt, pepper and melted butter.

Remove colander from over bowl and dump onions and potatoes into a large mixing bowl.

Sprinkle matzo meal (or potato starch), chopped chives, chia seeds (if using) and baking powder over shredded potatoes and onions. Mix it all in really well!

Slowly and gently drain out water from bowl, being careful to allow the thick potato starch remain in the bottom of the bowl. Scoop out the starch from the bowl and add to latkes mixture.

Use a cookie scoop place scoops onto flat surface and dust on a bit of potato starch.  With a spatula or fork, flatten latkes to nor more than 1/4 thick.

Spray one side of Latkes well with Oil.  Place oil side down in well oiled Air Fryer.  Generously spray Latkes with Oil. (Alternatively, dip latkes in a bowl of oil and place in air fryer.)

Air Fry at 380 degrees for 9 minutes, turning over after 5 minutes.  Serve with Applesauce and Sour Cream.

Air Fryer Baking

Heat 1/4-1/2 inch of oil in skillet over medium-high heat.

Place dollops of latke mixture into skillet and flatten with fork.

Fry for about 5-7 minutes, turning after ends begin to brown.

Place latkes on the inside of a brown paper bag or on paper towels.

Stove Top Directions

Loosely translated, the Yiddish word “latke” means “little fried thing.” It’s an endearingly non-specific name that applies to all manner of pancake-like fritters, from cheese to vegetable. There are lots of delicious, creative takes on latkes. But classic golden potato latkes — staples of the Hanukkah table and Jewish deli menu — are undeniably the most popular (and nostalgia-inducing).   Traditional potato latkes are elemental comfort food at its best. The proportions of this simple recipe include a slightly higher potato-to-onion ratio than most, and there’s just enough egg and flour to bind the batter. The result is latkes that are crispy on the outside and meltingly soft on the inside, with a flavor that’s pure potatoey goodness.   I love using Yukon Gold potatoes, though russets work beautifully, too. If you need to keep your latkes gluten-free, try the recipe with your favorite 1:1 flour replacer. As for oil, I prefer extra-virgin olive oil, especially for Hanukkah. (Yes, you really can pan-fry with EVOO — just save the fancy, unfiltered ones for your salad.) Of course, you can opt for a neutral oil instead.   Potato latkes are delicious straight from the pan and unadorned, but they’re also wonderful with applesauce and/or sour cream. A sprinkling of fresh chopped herbs is nice, too. The recipe, which makes 14-18 latkes, is a Yummly original created by [Miri Rotkovitz](https://www.yummly.com/dish/author/miri-rotkovitz).

Traditional Fried Potato Latkes

Yukon Gold potatoes

all purpose flour flour

fine sea salt or table salt

olive oil oil

sour cream

Step 1: Preheat oven to 300…

Preheat oven to 300°F. Place a few layers of paper towels on a large plate. Line a large sheet pan with parchment paper. Set the plate and sheet pan aside.

Step 2: Peel potatoes and c…

Peel potatoes and cut into large chunks. Quarter onion. Using a food processor fitted with a shredding disk or the large holes on a box grater, grate potatoes, then onion.

Step 3: Set a mesh colander…

Set a mesh colander into a large bowl (if you don’t have one, line the bowl with a clean tea towel). Transfer grated potatoes and onions to the colander (or the towel). Remove any large bits of potato or onion that have slipped through the grater. Press on mixture with back of a spoon or clean hands to remove as much liquid as possible. (Alternatively, you can gather up the tea towel, twist the bundle, and squeeze out the liquid.)

Step 4: Empty the liquid fr…

Empty the liquid from the bowl (if you see white residue in the bottom of the bowl, keep it — it’s potato starch, and will help bind the latkes!). Place the shredded potatoes and onion in the bowl. Add egg, flour, and salt. Mix well.

Step 5: Set a large, heavy…

Set a large, heavy cast-iron or nonstick skillet over medium-high heat. Add about 1/4 inch of oil and warm until the surface shimmers and a drop of potato mixture sizzles. Carefully add a heaping Tbsp. or two of potato mixture to the hot oil for each latke, taking care not to crowd the pan. Flatten slightly into pancakes with the back of the spoon; latkes that are too-dome shaped won’t have time to fully cook in the center. (You should be able to fry 3 to 4 latkes at a time, depending on the size of your pan.)

Step 6: Let latkes cook und…

Let latkes cook undisturbed until the bottoms turn golden brown, 3-5 minutes, then turn them over. (If oil starts to smoke or potatoes brown very quickly, reduce the heat a little to allow center of latkes to cook through.) Cook until the latkes are crisp and golden on the second side, another 3-5 minutes. Transfer the batch to the paper towel-lined plate to drain. Then move the latkes to the sheet pan and keep warm in the oven while you make the rest of the latkes. To avoid a burnt and bitter taste in the next batch, remove any crisp bits of potato that are swimming around in the oil before adding more mixture.

Step 7: Give potato mixture…

Give potato mixture a quick stir and replenish the oil between batches as needed, making sure it’s hot before adding more potato mixture to the pan. Serve hot latkes with applesauce and/or sour cream.

Celebrate Hanukkah with Giant Skillet Latke, a visually striking and easy-to-make dish that brings joy to your family gatherings.

Celebrate Hanukkah with a Flavorful Giant Skillet Latke Delight

lbs Medium Russet Potatoes

Medium Yellow Onion (Adds sweetness and savory depth; shallots

Large Egg, lightly beaten (Binds the mixture; substitute with flaxseed meal

Matzo Meal (Provides structure; use breadcrumbs

Salt (Enhances flavors; sea salt can be used.)

tsp Freshly Ground Black Pepper (Adds seasoning.)

Flaky Sea Salt (Enhances flavor.)

Sliced Chives (Brightens the dish.)

Sour Cream (Classic creamy accompaniment.)

Applesauce (Classic topping for sweetness.)

Caviar

Shred the medium russet potatoes and yellow onion using a food processor or box grater.

Squeeze the shredded mixture through a clean kitchen towel to remove excess moisture.

In a large mixing bowl, combine the dried potatoes and onion with the lightly beaten egg, matzo meal, kosher salt, and freshly ground black pepper.

Preheat a 10" nonstick skillet over medium heat and add extra-virgin olive oil.

Pour the potato mixture into the skillet and flatten to form a half-inch thick round. Cook for 8–10 minutes per side until golden brown.

Transfer the latke to a paper towel-lined plate to absorb any excess oil.

Top your latke with sliced chives, sour cream, applesauce, or any toppings of your choice before serving.

Preparation

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Old-Fashioned Latkes Recipe

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Top 5 latke recipes from across the web

The most viewed latke recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old-Fashioned Latkes Recipe

Latke Waffles

Traditional Chanukkah Latkes

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Celebrate Hanukkah with a Flavorful...

The most viewed latke recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine