Crispy Golden Potato Pancakes (Latkes) Recipe for Cozy Evenings

Crispy golden potato pancakes have delighted generations of hungry families across eastern Europe.

Generations of cooks have perfected this beloved comfort dish.

Traditional recipes often combine simple ingredients with expert techniques.

Shredded potatoes create a wonderfully crunchy exterior that contrasts beautifully with soft, tender centers.

Each bite delivers a satisfying blend of rustic flavors and nostalgic memories.

Grandmothers and home cooks have long treasured these delectable treats as symbols of cultural connection.

Potato Pancakes That Are Crisp And Classic

• Speedy Weeknight Winner: Whip up these crispy potato pancakes in just 30 minutes, making them perfect for busy families craving a quick and delicious meal that doesn't sacrifice taste or quality.
• Crowd-Pleasing Comfort Food: Latkes bring everyone together with their irresistible golden-brown crunch and warm, comforting texture that appeals to kids and adults alike, creating memorable mealtime moments.
• Versatile Holiday Hero: Celebrate traditional Jewish cuisine or add a festive touch to any gathering, as these potato pancakes shine during Hanukkah or can become a delightful side dish for various family celebrations and special occasions.
• Budget-Friendly Culinary Magic: Transform simple, affordable ingredients like potatoes and onions into a restaurant-worthy dish that stretches your grocery budget while delivering maximum flavor and satisfaction.

Potato Pancake Essentials (Latkes Style)

Main Ingredients:

• Potatoes: Starchy base for crispy pancakes, russet or Idaho varieties work best for maximum crispiness.
• Onion: Adds flavor depth and subtle sweetness to the potato mixture.

• Egg, Flour or Matzah Meal: Helps hold the pancake together and provides structure.

• Salt, Pepper: Essential for enhancing the overall flavor profile of the latkes.

• Vegetable Oil: Creates crispy exterior and enables even golden-brown cooking.

• Applesauce, Sour Cream, Greek Yogurt: Traditional accompaniments that provide cool, creamy contrast to hot pancakes.

Potato Pancakes (Latkes) Frying Steps

Step 1: Shred and Drain Potatoes

Grab your box grater or food processor and transform whole potatoes into delicate shreds.

Transfer the potato shreds to a clean kitchen towel and squeeze out every single drop of moisture.

This magical move guarantees super crispy pancakes that will make everyone at the table cheer.

Step 2: Create Flavor-Packed Mixture

• Squeezed potato shreds
• Grated onion
• Beaten egg
• Flour
• Salt
• Black pepper

Mix everything together until the ingredients become best friends and create a harmonious blend.

Step 3: Transform Into Sizzling Pancakes

Heat vegetable oil in a large skillet until it whispers and dances with heat.

Test the oil’s readiness by dropping a tiny potato mixture bit – if it sizzles immediately, you’re good to go!

Scoop spoonfuls of the mixture into the hot oil, gently flattening each pancake.

Watch them turn into golden-brown masterpieces, cooking 3-5 minutes per side until they reach crispy perfection.

Step 4: Serve and Enjoy

Transfer your gorgeous potato pancakes onto a paper towel-lined plate to catch any excess oil.

Serve piping hot alongside tangy applesauce, creamy sour cream, or smooth Greek yogurt.

Get ready for a flavor explosion that’ll make taste buds dance!

Latke Tips For Golden Potato Texture

• Squeeze shredded potatoes in a kitchen towel or cheesecloth to remove maximum moisture, ensuring ultra-crispy and golden latkes with perfect texture.
• Heat vegetable oil to medium-high and test readiness by dropping a small potato mixture bit that sizzles immediately, preventing soggy or greasy pancakes.
• Use the back of a spoon to create uniform thickness, which guarantees consistent cooking and prevents undercooked or burnt spots.
• Place cooked latkes on paper towels to drain excess oil, maintaining a light and crispy exterior while reducing unnecessary greasiness.
• Try adding grated zucchini, sweet potatoes, or herbs like chives for unique flavor twists and nutritional diversity in your traditional potato pancakes.

Potato Pancakes That Reheat to Golden Crunch

• Store leftover latkes in an airtight container, placing parchment paper between layers to prevent sticking. Consume within 3-4 days for best quality.
• Wrap individual pancakes in plastic wrap, then place in a freezer bag. Frozen latkes stay fresh for up to 2 months. Label the bag with the date.
• Restore crispiness by baking frozen or refrigerated latkes at 375°F for 10-15 minutes. Spread them on a baking sheet in a single layer for even heating.
• Quickly revive latkes by warming them in a lightly oiled skillet over medium heat. Cook 2-3 minutes per side until they regain their crispy texture.

Traditional Add-Ons For Latkes

• Pair Perfectly with Crisp White Wine: Sauvignon Blanc cuts through the richness of latkes, offering a bright, zesty contrast that cleanses the palate with each bite.
• Complement with Smoked Salmon: Layer delicate, smoky salmon on top of latkes to create a luxurious appetizer that blends traditional Jewish flavors with elegant texture.
• Match with Herbed Sour Cream: Whip fresh dill, chives, and garlic into sour cream for a tangy, herbaceous topping that elevates the crispy potato pancakes with vibrant, fresh notes.
• Create Apple-Based Side Dish: Serve homemade spiced apple chutney alongside latkes, providing a sweet-tart counterpoint that highlights the golden, crispy edges of the pancakes.

Latke Ingredient Variations

• Zucchini Latkes: Replace potatoes with grated zucchini for a lighter, vegetable-packed version. Squeeze out excess moisture before mixing with other ingredients.
• Gluten-Free Option: Swap flour or matzah meal with almond flour or gluten-free breadcrumbs to accommodate wheat-sensitive diets.
• Sweet Potato Variation: Use shredded sweet potatoes instead of regular potatoes for a nutritious, slightly sweeter pancake with extra beta-carotene.
• Vegan Adaptation: Replace egg with ground flaxseed mixed with water or a commercial egg replacer to create a plant-based alternative that still binds the ingredients together.

FAQs

• Why are my latkes falling apart?

Your potato mixture needs to be as dry as possible. Squeeze out excess moisture thoroughly using a clean kitchen towel or cheesecloth. Also, adding a bit of flour or matzah meal helps bind the ingredients together and prevents crumbling.

• How do I get latkes extra crispy?

Use starchy potatoes like Russet, remove maximum liquid from shredded potatoes, and ensure your oil is hot enough before frying. Don’t overcrowd the pan, which can lower oil temperature and make latkes soggy.

• Can I prepare the potato mixture in advance?

Yes, but keep it cold and covered. Store the prepared mixture in the refrigerator for up to 1 hour before cooking. Stir briefly before frying to redistribute moisture. Avoid preparing too far in advance, as potatoes can oxidize and turn brown.

• What kind of potatoes work best for latkes?

Russet potatoes are ideal due to their high starch content and low moisture. They help create crispy, golden-brown pancakes that hold together well during cooking.

Potato Pancakes (Latkes) Recipe

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• Total Time: 1 hour
• Yield: 4 1x

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Description

Crispy golden potato pancakes (latkes) bring comfort and tradition from Jewish kitchens, celebrating simple ingredients with extraordinary flavor. Sizzling hot from the skillet, these irresistible treats will transport you to cherished family gatherings with their perfect crunch and warmth.

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Ingredients

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Main Ingredients:

• 1.5 pounds (680 grams) russet potatoes, peeled
• 1 small onion, grated (about 0.5 cup)
• 1 large egg, lightly beaten

Binding and Seasoning Ingredients:

• 0.25 cup all-purpose flour or matzah meal
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Cooking Ingredient:

• Vegetable oil or other neutral oil, for frying

Optional Serving Accompaniments:

• Applesauce
• Sour cream
• Greek yogurt

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Instructions

1. Transform fresh potatoes into delicate shreds using a box grater or food processor with a grating blade, ensuring uniform texture.
2. Extract maximum moisture from potato shreds by wringing them thoroughly in a clean kitchen towel or cheesecloth, creating the foundation for crispy latkes.
3. Incorporate grated onion, beaten egg, flour, salt, and pepper into the potato mixture, blending ingredients until uniformly combined.
4. Warm vegetable oil in a large skillet over medium-high heat, verifying temperature by testing a small potato morsel that sizzles upon contact.
5. Carefully deposit spoonfuls of potato mixture into hot oil, gently pressing each pancake with the back of a spoon to create flat, even shapes.
6. Allow latkes to develop a golden-brown crust, cooking approximately 3-4 minutes per side until edges turn crisp and center becomes tender.
7. Transfer cooked pancakes onto paper towel-lined plates to absorb excess oil and maintain crispness.
8. Present immediately with traditional accompaniments like tangy applesauce, creamy sour cream, or smooth Greek yogurt for enhanced flavor profile.

Notes

• Draining Potatoes Thoroughly ensures crispy, golden-brown latkes that aren’t soggy or greasy.
• Use Starchy Potatoes like Russet or Idaho for the best texture and binding properties in your pancakes.
• Experiment with Alternative Flours like almond or gluten-free flour blends to make the recipe suitable for different dietary needs.
• Control Oil Temperature by maintaining a consistent medium-high heat to prevent burning and ensure even cooking throughout the pancakes.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Snacks
• Method: Frying
• Cuisine: Jewish

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 40 mg