latkes

We tried 5 classic latke recipes to find a fail-proof method for latkes at home. 

Classic Latkes: The Easiest, Simplest Method

potatoes (3 to 4 potatoes)

yellow onion,

matzo meal or unseasoned dry breadcrumbs

salt

black pepper

canola oil or chicken schmaltz,

Applesauce and sour cream,

Heat the oven and fit one baking sheet with paper towels and another with a cooling rack. Arrange a rack in the middle of the oven and heat to 200°F. Line 1 rimmed baking sheet with a double layer of paper towels. Fit a wire cooling rack into another baking sheet. Set both aside.

Prepare the potatoes. Scrub the potatoes well, but do not peel. Cut each potato in half crosswise.

Grate potatoes and onion with a food processor. Grate the potatoes and onion using the shredding disk of a food processor.

Make a cheesecloth tourniquet and squeeze liquid from potato and onion. Transfer the grated potato and onion onto a large triple layer of cheesecloth. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a large bowl, then twist and squeeze the potatoes and onion as hard as you can until no more liquid comes out of the potatoes and onion shreds.

Pour off the liquid, but keep the potato starch. Give the liquid a few minutes to allow the potato starch to settle and then pour off and discard the liquid but leave the potato starch.

Toss the latke ingredients together with your fingers. Add the potatoes, onion, eggs, matzo meal or breadcrumbs, salt, and pepper to the bowl of starch. Mix with your fingers, making sure that the potato starch breaks up and is evenly distributed with the rest of the ingredients. Set batter aside for 10 minutes.

Heat the oil. Place the oil or schmaltz (or a combination of the two) in a large skillet so that when melted there is a depth of 1/4 inch (for a 10-inch skillet you&#x27;ll need 1 cup of melted oil/schmaltz). Heat over medium-high heat until a piece of the latke mixture sizzles immediately.

Form latkes one at a time. Scoop 1/4 cup of the mixture onto a fish or flat spatula. Flatten with your fingers to a 4-inch patty.

Fry the latkes until golden on both sides. Slide the latke into the hot oil, using a fork to nudge the latke into the pan. Repeat until the pan is full but the latkes aren&#x27;t crowded. Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.

Drain the latkes. Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.

Serve with applesauce and sour cream or keep warm in the oven. Serve immediately with applesauce and sour cream, or transfer the latkes to the wire cooling rack set in the baking sheet and keep warm in the oven for up to 30 minutes while you continue cooking the rest of the latkes.

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad Recipe

Potato Latkes With Watercress, Smoked Salmon, And Avocado Salad

onions, divided

coarse kosher salt

russet potatoes, peeled,

all purpose flour

baking powder

Vegetable oil (for frying)

olive oil

Sherry wine vinegar

dry mustard

watercress, thick stems trimmed (about 8 cups)

avocado, pitted, peeled, diced

Bon Appétit

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad

Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.

Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.

Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.

Arrange 2 latkes on each plate. Mound salad alongside.

Learn to make perfect mini bite-sized potato latkes cooked extra crisp using six simple ingredients. Gluten free, grain free, dairy free, kosher, parve.

Gluten Free Crispy Yukon Gold Latkes

lbs Yukon gold potatoes, peeled

onions

eggs,

tbsp potato starch ((optional))

tsp ground pepper ((white

Avocado oil, peanut oil oil

Before you begin making the latkes, place a wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.

Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds).

Place grated potato into a bowl and immediately cover with cold water. Let shreds soak for a few minutes to remove excess starch.

Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for 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 loose material to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.

Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.

Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F.

While oil is heating, use the fork to stir the beaten egg, dry potato starch, salt, and pepper into the potato shreds. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.

Scoop up a rounded tablespoon of potato batter and squeeze it firmly in your palm over an empty dish to remove excess liquid.

Shape the batter into a rough disk.&nbsp;

Place it gently into the hot oil. Use a metal spatula to gently press down on the latke to flatten it.The oil should sizzle but not pop when the batter hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough.

Continue shaping the latkes in this way, using only a rounded tablespoon of potato batter for each latke. Fry in batches of 5 or 6 latkes at a time for 2-3 minutes per side until brown and crispy. Note: If your latkes aren&#039;t holding together, stir some potato starch into the mixture, 2 teaspoons at a time, until the batter &quot;holds.&quot; 

Remove the latkes from the pan using a metal spatula and place them on wire cooling rack to drain.

I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature until ready to reheat. Place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through, just prior to serving. You can also freeze the latkes for future use; they reheat nice and crispy.

https://content.jwplatform.com/videos/rJcRIU8l.mp4

Crispy, Creamy Hash Browns aka Potato Pancakes aka Latkes Recipe: The World's Best Potatoes

(about 2 large)

starchy potatoes

onion

egg eggs

all-purpose flour

baking soda

Morton's kosher salt

These veggie-packed latkes, are not your traditional latkes, they’re made with shredded potatoes, carrots, zucchini and bell pepper, and they are cooked in a waffle iron so there’s no need to fry! Top them with sour cream, lox and capers or with apple sauce on the side.

Veggie Latkelles (Waffled Latkes) with Lox

Latkes:

carrots (peeled and shredded (6 oz))

8 oz zucchini (shredded)

red bell pepper (shredded)

potatoes

matzo meal (or all-purpose flour (wheat

kosher salt and pepper

eggs (beaten)

cooking spray

Optional For Topping:

apple sauce

Nova Lox salmon

sour cream

dill

red onion

capers (drained)

Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.

Squeeze out all the excess liquid well with a cheese cloth or towels.

Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.

Spray waffle iron and heat on medium-low heat.

Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.

Set aside and repeat with the remaining mixture.

Learn to make crispy, flavorful Jewish potato latkes for Hanukkah with potato shreds, schmaltz or vegetable oil, onions, matzo meal. Kosher.

Classic Potato Latkes

lbs potatoes ((I prefer Yukon Gold))

onion, (shredded)

matzo meal or bread crumbs

tbsp potato starch, (or more if needed)

tsp salt,

tsp pepper

Avocado, peanut oil oil

schmaltz ((optional))

Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. 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 tears when grating the onion.

Place grated potato into a bowl and immediately cover with cold water.

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

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. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.

In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.

Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.

Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.&nbsp;

Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you&#039;re not serving them right away.

To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

https://content.jwplatform.com/videos/t4kXtppI.mp4

How to Make Crispy Perfect Latkes - Tips and tricks for making perfect latkes every time that are crispy outside, fluffy inside. Includes a variety of tasty tested latke recipes.

How to Make Perfect Latkes Every Time

Spaghetti Squash Latkes

spaghetti squash

Olive oil,

Salt and pepper

green onions

parsley

sage leaves, finely chopped

garlic cloves,

pecorino Romano, grated

chickpea flour (or GF oat flour)

Peanut oil

Preheat oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly drizzle the flesh with olive oil and season with salt and pepper. Roast in the oven, cut-side up for about 40 minutes or until tender. (Read more: How To Cook Spaghetti Squash in the Oven.)

Allow the squash to cool slightly, then use a fork to shred the squash into strands. Transfer your squash &quot;noodles&quot; to a strainer to drain any excess liquid.

In a large bowl, combine the sliced green onions, chopped parsley, chopped sage leaves, and minced garlic. Once the spaghetti strands have drained of excess liquid, add them to the bowl with the herbs and toss to coat. Fold in the egg, pecorino Romano, chickpea flour, salt, and pepper. Toss all of the ingredients together until the mixture is well combined.

Using a soup spoon, scoop a generous amount of the squash mixture into your hands and form into patties, one by one, and lightly flatten. Make sure you shape all of your patties before heating the oil. Heat one tablespoon of peanut oil in a large pan. Once the oil is hot (you can test by adding a strand of squash — if it sizzles, you&#x27;re ready to go), add the patties, making sure not to overcrowd the pan. Depending on the pan size, you should be able to fry about 4 to 5 latkes at a time. Fry for about 2 minutes, or until golden brown and crispy. Flip the latkes and fry for another 2 minutes on the other side. Transfer the cooked latkes onto a paper towel-lined plate. Repeat with the rest of the mixture and additional peanut oil.

Serve the latkes hot with sour cream or crème fraîche.

Beet Latkes with Horseradish Crème Fraîche ~ a delicious and vibrant riff on classic potato latkes that will have everyone begging for seconds!

Beet Latkes

beets

eggs

Tbsp all purpose four

tsp fresh cracked pepper

palmful of snipped fresh chives

dill leaves (rough chopped)

vegetable oil

crème fraîche

horseradish

Peel the beets and shred them.  You can use a box grater, or a food processor.  Pat them dry with paper towels.

Beat the eggs in a bowl, and add the beets, flour, salt, pepper and the herbs.  Toss everything to combine well.

Heat about 1/4 inch of oil in a frying pan over medium heat.  When the oil is hot, drop heaping tablespoonfuls of the beets into the pan, flattening them out into little patties.  Fry until golden on each side, about 2 minutes per side.  Drain on paper towels.

Stir together the horseradish and the crème fraîche to make the sauce.  Serve the latkes hot with the sauce on the side.

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.

Vegan Leek Latkes

Yukon Gold potato (8–12 oz.), scrubbed

leeks

almond flour

breadcrumbs

cumin

Vegetable oil (for frying; about 1¼ cups)

Tzatziki (for serving)

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes from Zak the Baker might not be what you’re used to—and that’s a good thing. Most latkes are a lot of potato and a little bit of onion, but these are nearly half blanched leeks. And rather than grate raw potatoes, as you might for other latkes, you boil a single potato before blitzing it in a food processor along with the leeks, creating a finished texture that channels mashed potatoes. In place of egg, almond flour binds the mixture and also adds a touch of flavor you can’t put your finger on. Eat these with your hands (and tzatziki, if you don’t want to keep it vegan), and head here to read about why Zak the Baker wanted to highlight them this year for Hanukkah.

Preheat oven to 250°. Place potato and 1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt in a medium pot; pour in cold water to cover. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potato is fork-tender, 25–30 minutes total. Remove potato from pot; let cool slightly.

Meanwhile, return water in pot to a boil. Add leeks and cook until very soft, about 5 minutes. Drain well.

Using your hands, remove skin from potato; discard. Coarsely chop flesh. Transfer to a food processor and add leeks; pulse until chunky and well combined (it shouldn’t be homogeneous and smooth). Transfer mixture to a bowl. Add almond flour, breadcrumbs, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with pepper, and mix well.

Pour oil into a medium heavy skillet, preferably cast iron, to come ¼" up the sides; heat over medium-high. Working in batches of 3 or 4 and using a ¼-cup measure, scoop potato mixture into your hands and flatten into thin 3"-diameter disks. (Mixture may feel soft, but it will hold together.) Fry latkes, reducing heat if browning too quickly, until deep golden brown, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Keep warm in oven while you make remaining latkes. Serve with tzatziki.

Russets are ideal for this latke recipe. Their high starch content means you won't need flour to bind the pancakes. The result? More potato, and a crunchy (not cakey) texture.

Adam and Maxine's Famous Latkes

lb. large russet potatoes (4–6)

lb. Vidalia or yellow onions (about 2 medium)

(or more) schmaltz (chicken fat; optional)

(or more) vegetable oil

Applesauce and sour cream (for serving)

Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk breadcrumbs, salt, baking powder, pepper, and 2 eggs in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. Latke mixture should be wet and thick, not soupy; mix in remaining egg if mixture is too dry and doesn't hold together.

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Rachel’s Crispy Potato Latkes Recipe

onion,

Natural oil, like Canola, for frying

Applesauce

salmon

Use a box grater or food processor to grate the potatoes and onion coarsely. Immerse the grated potatoes in cold water. (Optional: let them soak for 30 to 60 minutes.) Drain and rinse in cold water.

Wrap the grated potatoes and onion in a clean tea towel or cheesecloth, hold over a bowl or the sink and twist the towel to squeeze out the moisture. Get as much liquid out as possible.

Add grated potatoes, onion, flour, eggs, baking powder, salt, and pepper in a large bowl. Stir well.

Add oil to a depth of about 1/4 inch in a large skillet set over medium-high heat. Heat until hot, but not smoking.

Fry the latkes in small batches for about 3 to 4 minutes per side. Watch for crispness and color; you want them to be a beautiful golden brown.

Drain on paper towels or place them on a cooling rack.

Serve warm with a generous dollop of sour cream and applesauce.

potatoes ((I prefer Yukon Gold))

potato starch, (or more if needed)

salt,

pepper

The collection of meat recipes below features meat or non-vegetarian ingredients. While the Mediterranean Diet does not focus heavily on meat, it is eaten in moderation. Each of these meat recipes features Mediterranean-inspired flavors, like chicken breast in a lemon basil marinade, turkey burgers mixed with a simple olive tapenade, chicken roasted in a delicious date syrup glaze, and more. There are tasty options for all of the meat-eaters in your life, and everything pairs well with the abundance of side dishes and salads that can also be found on my site.

Because we adhere to kosher guidelines as often as possible, you'll only find recipes here that contain beef and poultry, no pork.

meat

A collection of Vegetarian recipes made without meat. These recipes feature in-season fruits and vegetables at the height of their flavor and nutrition. You’ll also find dishes made with eggs, dairy products, and honey. Whenever cheese is listed as an ingredient, vegetarian cheese is recommended (cheese made with vegetarian rennet).

A vegetarian diet benefits from cooking with produce that is ripe and in season, when flavor and nutrition are at their peak. Most of these recipes include fresh fruit and vegetables that are currently in season. Kale, broccoli, and cruciferous vegetables are popular in winter. So are citrus dishes with orange, lemon, lime, and grapefruit. Likewise, berries, asparagus, and spinach take center stage in spring. In summer, tomatoes, peppers, cucumbers, and stone fruit are prevalent. Fall brings pomegranates, dates, and apples. 

Enjoy exploring these flavorful vegetarian recipes. They’re so good, even the carnivores in your life will love them!

vegetarian

These gluten free sweet potato latkes are delicious little savory potato pancakes with a hint of caramelized sweetness, a crispy outer layer and tender inner layer.

Top 20 latkes recipes from across the web

The most viewed latkes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Latkes: The Easiest, Simple...

Potato Latkes With Watercress, Smok...

Gluten Free Crispy Yukon Gold Latke...

Crispy, Creamy Hash Browns aka Pota...

Veggie Latkelles (Waffled Latkes) w...

Classic Potato Latkes

Spaghetti Squash Latkes

Beet Latkes

Vegan Leek Latkes

Adam and Maxine's Famous Latkes

Rachel’s Crispy Potato Latkes Recip...

Classic Potato Latkes

Gluten Free Sweet Potato Latkes (Po...

garlic and onion latkes and sour cr...

Cheese Latkes

Chicken with potato cakes

Potato Waffles

Veggie Potato Fritters

Bramboráky: Czech Vegan Potato Panc...

Vegan Hash Browns

Top 20 latkes recipes from across the web

The most viewed latkes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Latkes: The Easiest, Simple...

Potato Latkes With Watercress, Smok...

Gluten Free Crispy Yukon Gold Latke...

Crispy, Creamy Hash Browns aka Pota...

Veggie Latkelles (Waffled Latkes) w...

Classic Potato Latkes

Spaghetti Squash Latkes

Beet Latkes

Vegan Leek Latkes

Adam and Maxine's Famous Latkes

Rachel’s Crispy Potato Latkes Recip...

Classic Potato Latkes

Gluten Free Sweet Potato Latkes (Po...

garlic and onion latkes and sour cr...

Cheese Latkes

Chicken with potato cakes

Potato Waffles

Veggie Potato Fritters

Bramboráky: Czech Vegan Potato Panc...

Vegan Hash Browns

The most viewed latkes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine