Traditional Potato Latkes
The only latke recipe you'll ever need. These traditional Ashkenazi potato latkes are fluffy on the inside and crispy and lacy on the outside - serve with applesauce, sour cream, or both!
Servings: 20 latkes
Cost: $3
Equipment
- Cloth or cheesecloth bag for draining onions and potatoes
- Large deep frying pan or pot, to fry the latkes
Ingredients
- 30 ounces peeled and shredded potatoes, squeezed to remove liquid (just under 2 lbs, 850g)
- 4 Tbsp grated onion, squeezed to remove liquid
- 4 large eggs, beaten
- ¼ cup wheat flour (30g)
- ¼ cup matzo meal (30g)
- 2 tsp potato starch (or corn starch)
- 1 tsp garlic powder
- 1½ tsp fine sea salt
- ½ tsp ground pepper (white or black)
- 4 cups neutral oil for frying (safflower, sunflower, canola, or peanut oil are great here)
Instructions
- Grate both your potatoes and onions and then use a cheesecloth bag to squeeze all the liquid thoroughly from both. Set aside.
- Heat a large pot of oil over medium heat (5 or 6/10) until shimmering (test a piece of shredded potato, it should sizzle and rise to the top quickly).
- In a large bowl mix your egg, flour, matzo meal, potato starch, garlic powder, salt and pepper. Add your drained potatoes and onions and mix thoroughly.
- Use a golf-ball sized scoop of latke mix and press into your palm to flatten. Fry over medium heat (I use a 6/10 heat setting with a large cast iron pot) for about four minutes on each side, until golden around the edges.
- Drain on a wire rack over kitchen paper or towel. Serve immediately with applesauce or sour cream (or both!)
Notes
This recipe makes about 20-24 palm-sized latkes.
You can absolutely use fresh or defrosted pre-shredded potatoes for this. You won't need to squeeze the liquid from them if this is the case.
If using fresh potatoes you can prevent them from oxidizing (turning grey) by adding ¼ tsp of ascorbic acid (vitamin c powder) to the mixture. You won't taste it (I promise) and it'll prevent them from discolouring.
Need to make these ahead? No problem! Simply allow to cool to room temperature and freeze in a plastic bag. Defrost the night before and reheat in a 425°F (220°C) oven for 5 to 8 minutes or so until crispy.
