Equipment
Ingredients
Vegetables
- 1000 g russet potatoes, peeled
- 250 g yellow onion, peeled
Binder & Seasoning
- 2 large eggs, beaten
- 30 g matzo meal
- 8 g salt
- 2 g black pepper, freshly ground
Frying
- 250 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 78 kcal
- Protein
- 4 g
- Carbohydrates
- 14 g
- Fat
- 1 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 280 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 31 mg
- Potassium
- 391 mg
- Calcium
- 36 mg
- Iron
- 3.0 mg
- Magnesium
- 23 mg
- Phosphorus
- 57 mg
- Zinc
- 0.4 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.9 mg
- Folate
- 22 mcg
- Water
- 94 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using the large holes of a box grater or a food processor, grate the potatoes and onion together. Alternating the onion with the potato helps prevent the potato from oxidizing and turning pink.
Transfer the grated mixture to a cheesecloth or clean tea towel. Twist and squeeze vigorously to extract as much liquid as possible into a bowl. This step is critical for crispiness.
Let the extracted liquid sit in the bowl for 5 minutes to allow the potato starch to settle at the bottom. Carefully pour off and discard the water, leaving the white, pasty starch at the bottom of the bowl.
Return the dried grated potato and onion to the bowl with the reserved starch. Add eggs, matzo meal, salt, and pepper. Mix by hand until thoroughly combined.
Pour oil into a heavy skillet to a depth of roughly 6mm (1/4 inch). Heat over medium-high heat until the oil reaches 180°C/350°F or a shred of potato sizzles immediately upon contact.
Scoop about 60ml (1/4 cup) of mixture per latke into the hot oil. Flatten slightly with a spatula to ensure even cooking. Fry for 3-4 minutes per side until deeply golden brown and crisp.
Transfer fried latkes to a wire rack set over a baking sheet. Sprinkle immediately with a pinch of salt while hot to enhance flavor.
Chef's Notes
- The secret to the crispiest latke is the 'starch recovery' step. Never skip saving the white starch at the bottom of the potato water.
- For the most traditional flavor, use schmaltz (rendered chicken fat) or a 50/50 mix of schmaltz and vegetable oil.
- Serve immediately with cold applesauce and sour cream for the classic hot-cold, savory-sweet contrast.
- If frying a large batch, keep the finished latkes warm in a 120°C/250°F oven while you finish the rest.
- Use Russet or other high-starch baking potatoes; waxy potatoes will result in a gummy texture.
Storage
Refrigerator: 2 days — Texture will soften; reheat in a 200°C/400°F oven to re-crisp.
Freezer: 2 months — Freeze in a single layer, then transfer to a bag. Reheat from frozen in oven.
Reheating: Place on a wire rack in a 190°C (375°F) oven for 10-15 minutes until crisp. Do not microwave.
Troubleshooting
Latkes are soggy or greasy
Cause: Oil temperature dropped too low or potatoes were not squeezed dry enough
Fix: Place on a wire rack in a 200°C/400°F oven for 5-10 minutes to help crisp up
Prevention: Ensure oil is 180°C/350°F before adding each batch; do not overcrowd pan
Latkes falling apart in oil
Cause: Mixture too wet or insufficient binder
Fix: Add another tablespoon of matzo meal or flour to the remaining batter
Prevention: Squeeze potatoes very dry; ensure eggs and flour/meal are well distributed
Cultural Context
Latkes are synonymous with Hanukkah, the Festival of Lights, where eating foods fried in oil commemorates the miracle of the oil that burned for eight days in the Holy Temple. While potato latkes became the standard in 19th-century Eastern Europe due to the availability of potatoes, earlier versions were often made from cheese or buckwheat.
