Equipment
Ingredients
Vegetable Base
- 900 g russet potatoes, peeled
- 150 g yellow onion, peeled
- 150 g dill pickles, finely julienned
Binders and Seasoning
- 2 eggs, lightly beaten
- 45 g plain bread crumbs
- 5 g kosher salt
- 2 g black pepper, freshly ground
Frying
- 240 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 93 kcal
- Protein
- 3 g
- Carbohydrates
- 18 g
- Fat
- 1 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 306 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 31 mg
- Potassium
- 367 mg
- Calcium
- 32 mg
- Iron
- 1.1 mg
- Magnesium
- 22 mg
- Phosphorus
- 70 mg
- Zinc
- 0.4 mg
- Vitamin A
- 14 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.1 mg
- Folate
- 22 mcg
- Water
- 88 g
Sources: USDA FoodData Central
Method
Using the large holes of a box grater, grate the russet potatoes and the yellow onion. Transfer the grated mixture to the center of a clean kitchen towel.
Gather the corners of the towel and tightly wring the bundle over a bowl to squeeze out as much liquid as possible from the potato and onion mixture. Let the extracted liquid sit undisturbed for 10 minutes. Carefully pour off and discard the watery liquid, retaining the thick white layer of potato starch settled at the bottom of the bowl.
In a large mixing bowl, combine the dry grated potato and onion mixture, the reserved potato starch, finely julienned dill pickles, beaten eggs, bread crumbs, kosher salt, and black pepper. Toss thoroughly until the ingredients are evenly distributed.
Pour the neutral oil into a large skillet until it reaches a depth of about a quarter-inch. Heat over medium-high heat until the oil reaches 180°C/350°F, or until a single shred of potato sizzles immediately upon contact.
Carefully drop 60g portions (about a quarter cup) of the latke mixture into the hot oil, spacing them evenly. Press down lightly with a spatula to flatten into pancakes. Fry for 3 to 4 minutes.
Using the spatula, carefully flip each latke away from you to avoid splashing hot oil. Fry the second side for an additional 3 to 4 minutes until deeply colored and crisp.
Transfer the fried latkes to a wire cooling rack set inside a baking sheet. This prevents the bottoms from steaming and becoming soggy. Repeat the frying process with the remaining batter, adding more oil if necessary.
Chef's Notes
- Russet potatoes are non-negotiable for traditional latkes. Their high starch and low water content are exactly what creates the glass-like crispiness on the exterior.
- Do not skip reserving the potato starch. This natural binder creates a seamless structural integrity that allows you to use fewer eggs and bread crumbs.
- Julienne the pickles rather than chopping them into cubes. The long, thin slivers mimic the shape of the shredded potatoes, helping the latke hold together while distributing the acidic punch evenly.
- Draining the finished latkes on a wire cooling rack rather than paper towels is crucial. Paper towels trap the escaping steam against the bottom of the latke, reversing all your hard work to get them crispy.
Storage
Refrigerator: 3 days — Store in an airtight container layered with paper towels to absorb excess moisture.
Freezer: 2 months — Freeze flat on a baking sheet before transferring to a heavy-duty freezer bag.
Reheating: Reheat in a 200°C/400°F oven on a wire rack for 5 to 8 minutes until crisp. Avoid microwaving.
Troubleshooting
Latkes are soggy and falling apart
Cause: Too much moisture was left in the grated potatoes, or the oil was not hot enough before frying
Fix: Bake the finished latkes on a wire rack in a 200°C/400°F oven for 5 to 10 minutes to help dry out the excess oil and reinforce the crust.
Prevention: Aggressively squeeze the grated potatoes in a towel until no more drops fall. Ensure oil is shimmering before adding the batter.
Outside burns before the inside cooks
Cause: The cooking oil is too hot, or the latkes were formed too thick
Fix: Lower the stovetop heat immediately. Transfer browned latkes to a baking sheet and finish cooking through in a 175°C/350°F oven.
Prevention: Monitor the oil temperature and reduce the heat slightly if browning happens in less than 2 minutes. Press latkes firmly to flatten them in the pan.
Cultural Context
Latkes, derived from the Yiddish word for little pancake, hold profound significance in Jewish culinary tradition, particularly during the festival of Hanukkah. The act of frying them in abundant oil commemorates the miracle of the oil in the Holy Temple. Integrating julienned pickles and bread crumbs introduces a distinct Eastern European flair, marrying the sharp, fermented acidity of traditional deli accompaniments with the comforting crunch of a timeless classic.
