Equipment
Ingredients
Pancake Base
- 800 g starchy potatoes, peeled
- 1 yellow onion, peeled
- 2 garlic, minced
Binders and Seasoning
- 2 eggs, beaten
- 30 g matzo meal
- 10 g kosher salt
- 2 g black pepper, freshly ground
- 10 g chives, finely chopped
Frying
- 250 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 66 kcal
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 1 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 342 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 31 mg
- Potassium
- 314 mg
- Calcium
- 30 mg
- Iron
- 2.4 mg
- Magnesium
- 19 mg
- Phosphorus
- 49 mg
- Zinc
- 0.4 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 9 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
- 0.02 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.7 mg
- Folate
- 18 mcg
- Water
- 73 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a box grater or a food processor fitted with a shredding disc, coarsely grate the potatoes and the yellow onion.
Transfer the grated potato and onion mixture into the center of a clean kitchen towel. Roll up the towel and twist the ends to squeeze as much liquid as possible out of the vegetables and into a large mixing bowl. Let the squeezed liquid sit undisturbed in the bowl for 10 minutes.
Carefully pour the watery liquid out of the bowl and discard it, leaving the thick, white potato starch intact at the bottom of the bowl.
To the bowl containing the reserved potato starch, add the squeezed potato and onion mixture, minced garlic, beaten eggs, matzo meal, salt, pepper, and optional chives. Mix thoroughly until the dry ingredients are fully hydrated and the mixture is cohesive.
Pour the neutral oil into a heavy cast-iron skillet to a depth of about 5 millimeters. Place over medium-high heat until the oil reaches 180 degrees Celsius (350 degrees Fahrenheit). A stray strand of potato should sizzle vigorously upon contact.
Working in batches so as not to crowd the pan, scoop 60-gram mounds of the potato mixture and carefully lower them into the hot oil. Gently flatten each mound with a spatula to a thickness of 1 centimeter. Fry for 3 to 4 minutes per side until deeply golden brown and crisp.
Transfer the fried latkes to a wire rack set over a baking sheet to drain excess oil. Sprinkle immediately with a small pinch of salt while hot. Repeat with the remaining mixture.
Chef's Notes
- Moisture is the enemy of a crisp crust. Taking the time to aggressively wring out the grated potatoes through a towel ensures a shatteringly crisp exterior.
- Retaining the natural potato starch from the squeezed liquid acts as a phenomenal natural binder that holds the latkes together without making them dense.
- Always drain fried foods on a wire rack rather than paper towels. Paper towels trap steam escaping from the hot food, which quickly turns the bottom crust soggy.
- Grating the onion directly in with the potatoes prevents the potatoes from oxidizing and turning pink or gray while you work.
Storage
Refrigerator: 3 days — Store in an airtight container separated by parchment paper.
Freezer: 1 month — Freeze in a single layer on a baking sheet before transferring to a sealed bag.
Reheating: Bake on a wire rack at 200 degrees Celsius (400 degrees Fahrenheit) for 5 to 8 minutes until crisp again.
Troubleshooting
Latkes are soggy and excessively greasy.
Cause: The frying oil was not hot enough, causing the potatoes to absorb the oil rather than sear.
Fix: Bake the soggy latkes on a wire rack at 200 degrees Celsius (400 degrees Fahrenheit) for 5 minutes to help draw out some oil and crisp the exterior.
Prevention: Ensure oil reaches 180 degrees Celsius (350 degrees Fahrenheit) before adding the latkes, and do not overcrowd the pan, which lowers oil temperature.
Latkes fall apart in the oil.
Cause: Excess moisture was left in the grated potatoes, or there was insufficient binder.
Fix: Stir an additional tablespoon of matzo meal into the remaining raw mixture and let it rest for 5 minutes to hydrate.
Prevention: Squeeze the potatoes more thoroughly next time. Ensure the eggs and matzo meal are properly measured.
Cultural Context
Latkes are traditionally prepared by Jewish communities during the festival of Hanukkah. Foods fried in oil are eaten to commemorate the miracle of the Maccabees, where a small flask of temple oil miraculously burned for eight straight days. While modern variations exist, the rustic potato, onion, and egg version remains the most beloved standard.
