There’s a special magic that happens when crispy, golden Potato Latkes emerge from the pan, their tantalizing aroma filling the kitchen and beckoning everyone to gather around. One morning, while experimenting with some potatoes I had left in my pantry, I discovered the joy of these delicious bites. It’s incredible how something so deeply satisfying can be so simple to make!
As the holiday season approaches, these latkes have become a staple in my home, served alongside applesauce, crème fraîche, and even a sprinkle of smoked salmon for an elegant twist. Imagine the delight on your guests’ faces when you present this traditional dish that perfectly balances crunch and a soft, fluffy interior. Not only do they make for an impressive appetizer, but they’re also a fantastic way to indulge in homemade comfort food that feels special.
Ready to give your taste buds a treat? Let’s dive into this recipe that’s both easy enough for a weeknight dinner and impressive enough for holiday gatherings!
Why are Potato Latkes a must-try?
Crispy texture: These latkes achieve the perfect crunch while maintaining a fluffy center that everyone loves.
Quick preparation: In just 7 minutes of cooking time, you can whip up a batch that’s ready to impress!
Versatile serving options: Dress them up with applesauce, crème fraîche, or smoked salmon for a sophisticated touch—endless possibilities!
Traditional comfort food: Embrace the nostalgia of homemade meals as you savor these delectable bites, perfect for any gathering.
Perfect for sharing: Whether it’s a cozy family dinner or a festive celebration, these latkes will have everyone wanting seconds and thirds!
Potato Latkes Ingredients
For the Latkes
• 1 pound Yukon Gold potatoes – Perfect for their creamy texture that enhances the latke’s flavor.
• 2 pounds baking potatoes – Their high starch content ensures the latkes are fluffy on the inside.
• 1 large onion – Adds a wonderful sweetness and depth to the latke mixture.
• 2 large eggs – Helps bind the mixture together while adding moisture.
• 1 cup matzo meal – Essential for achieving the ideal crispy texture in your Potato Latkes.
• 1/2 teaspoon freshly ground white pepper – A subtle spice that elevates the overall flavor of the dish.
For Frying
• Vegetable oil – Choose a neutral oil for frying to ensure the latkes maintain their delightful taste.
• Sea salt – A sprinkle of salt enhances the flavor and brings out the best in your latkes.
For Serving
• Applesauce – A classic accompaniment that adds a sweet contrast to the savory latkes.
• Crème fraîche – This luxurious topping adds creaminess that complements the crunch beautifully.
• Smoked salmon – An indulgent option that transforms your latkes into a gourmet treat.
• Salmon roe – Adds a pop of brininess and a fancy touch for special occasions.
• Dill sprigs – Fresh dill provide a fragrant note that brightens up the dish wonderfully.
How to Make Potato Latkes
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Boil Potatoes: In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt, and bring to a boil. Cook until tender, about 15 minutes. Drain well and pass the potatoes through a ricer into a large bowl.
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Grate Baking Potatoes: Peel and grate the baking potatoes using a box grater into a medium bowl. Press with a kitchen towel to remove excess moisture. Combine half of the grated potatoes with the riced potatoes.
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Chop Onion and Potatoes: In a food processor, pulse the remaining grated potatoes with the onion until very finely chopped. Transfer this mixture to a sieve and press with a spoon to extract as much liquid as possible. Add this to the large bowl.
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Mix Ingredients: Stir in the eggs, matzo meal, white pepper, and 2 teaspoons of salt until well combined and smooth.
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Heat Oil: In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until shimmering.
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Fry Latkes: Working in batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press gently to flatten. Fry for about 7 minutes, turning once until golden brown and crisp on both sides.
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Drain and Serve: Drain the latkes on a paper towel-lined baking sheet and lightly sprinkle with salt. Serve hot with applesauce, crème fraîche, smoked salmon, salmon roe, and fresh dill.
Optional: Garnish with extra dill for added freshness and vibrant color.
Exact quantities are listed in the recipe card below.
Tips for the Best Potato Latkes
• Moisture Management: Remove excess moisture from grated potatoes using a kitchen towel to ensure crispy latkes. Too much moisture will make them soggy.
• Uniform Size: Make sure latkes are uniformly sized when spooning the mixture into the oil. This ensures even cooking and that all latkes achieve that golden-brown perfection.
• Hot Oil: Always fry in hot oil for the best results. If the oil isn’t hot enough, the latkes will absorb more oil and become greasy instead of crispy.
• Batch Cooking: Fry in small batches to maintain oil temperature, which helps achieve that perfect crunch on your Potato Latkes while preventing overcrowding in the pan.
• Mandatory Salting: Don’t forget to sprinkle with salt immediately after draining; this ensures that the seasoning sticks and enhances the flavor beautifully.
• Creative Serving: Experiment with various toppings—beyond applesauce and crème fraîche, try tzatziki or even a spicy aioli for a fun twist on traditional Potato Latkes.
What to Serve with Potato Latkes?
These delightful crispy bites bring warmth and comfort to any table, inviting everyone to savor the moment.
- Applesauce: The traditional partner that offers a sweet contrast, enhancing the savory flavors of the latkes beautifully.
- Crème Fraîche: This rich and velvety topping adds a luxurious creaminess, perfectly balancing the crispiness of each bite.
- Smoked Salmon: For a high-end twist, the savory and silky smoked salmon elevates your latkes into gourmet territory. A drizzle of lemon over the top adds an acidic brightness that awakens the palate.
- Salmon Roe: These delicate pearls of brininess provide a pop of flavor and sophistication—perfect for impressing guests at gatherings or holiday parties.
- Dill Sprigs: Fresh dill brings a burst of herbal brightness to your plate, complementing the potato’s earthiness and enhancing visual appeal.
- Cucumber Salad: A cool, refreshing salad with crunchy cucumbers and a tangy vinaigrette offers a delightful contrast, bringing fresh textural balance.
- Roasted Beets: Earthy and sweet, roasted beets add vibrant color and a hearty touch to your meal, making each bite even more satisfying.
- Sparkling Water: To quench your thirst, this refreshingly crisp drink keep the meal light and complements the latkes without overwhelming their flavors.
- Chocolate Babka: For those who can’t resist a sweet ending, this rich, chocolate-filled bread makes an unexpected but delightful dessert pairing with latkes.
Potato Latkes Variations & Substitutions
Let your culinary creativity shine! With just a few simple swaps, you can customize these Potato Latkes to suit your taste and dietary needs.
- Sweet Potato: Substitute sweet potatoes for a sweeter, nuttier flavor that pairs beautifully with the same crunchy texture.
- Gluten-Free: Replace matzo meal with gluten-free breadcrumbs or almond flour for a delicious gluten-free option that still holds its shape.
- Onion-Free: Skip the onion if you’re sensitive to its flavor by adding garlic powder for a different aromatic touch that still elevates the latke.
- Herbed Latkes: Mix in fresh herbs like chives or parsley for a delightful burst of freshness, enhancing the overall taste profile.
- Extra Crispy: Combine a bit of cornstarch with your potato mixture; this will create an even crispier exterior, giving you that golden crunch you crave.
- Spicy Twist: Add a pinch of cayenne pepper or finely chopped jalapeños to amp up the heat, providing an exciting new layer of flavor to your latkes.
- Cheesy Variation: Incorporate grated cheese (like cheddar or mozzarella) into the mixture for a rich and gooey twist that will enchant cheese lovers.
- Zucchini Latkes: Mix in some grated zucchini for a fresh twist and added moisture, making your latkes lighter and more colorful!
Make Ahead Options
These Potato Latkes are a fantastic option for meal prep, making busy weeknights a breeze! You can prepare the latke mixture up to 24 hours in advance; simply follow the instructions through mixing the ingredients and store the mixture in an airtight container in the refrigerator. To prevent browning, cover the mixture tightly with plastic wrap after transferring it to the container. When you’re ready to fry, just scoop and cook as instructed, achieving that same beloved crispy texture. For leftovers, you can refrigerate cooked latkes for up to 3 days and reheat them in a hot skillet for deliciously crisp results. Enjoy homemade latkes anytime with minimal effort!
How to Store and Freeze Potato Latkes
Room Temperature: Serve freshly fried latkes immediately for the best texture. However, if you need to keep them out, they’re fine for up to 2 hours at room temperature.
Fridge: Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for a crispy finish.
Freezer: For longer storage, freeze cooled latkes in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and keep for up to 2 months.
Reheating: When ready to enjoy your frozen Potato Latkes, reheat in the oven at 400°F (200°C) for about 10-15 minutes until crispy.
Potato Latkes Recipe FAQs
How do I choose the right potatoes for my latkes?
Absolutely! I recommend using a mix of Yukon Gold and baking potatoes. Yukon Golds provide a creamy texture while baking potatoes, like Russets, contribute the essential starch for that delightful fluffiness inside. Look for firm potatoes without dark spots or sprouting to ensure the best flavor and quality.
What is the best way to store leftover latkes?
You can store leftover latkes in an airtight container in the refrigerator for up to 3 days. Just make sure they are completely cooled before sealing them. When you’re ready to enjoy them again, I suggest reheating in the oven at 400°F (200°C) for about 10-15 minutes. This way, they’ll regain their crispy texture!
Can I freeze Potato Latkes, and how?
Definitely! To freeze your latkes, first cool them completely after cooking. Then, place them in a single layer on a baking sheet lined with parchment paper and freeze until firm, about 1-2 hours. Once frozen, transfer them to a zip-top freezer bag, making sure to remove as much air as possible. They can be stored for up to 2 months. When reheating, bake them straight from the freezer for about 15-20 minutes at 400°F (200°C) until they’re hot and crispy!
What should I do if my latkes are not cooking evenly?
If your latkes aren’t cooking evenly, make sure your oil is hot enough before adding them to the skillet. If it’s not shimmering, they may absorb too much oil and become soggy. Additionally, ensure that your latkes are uniform in size when you scoop them into the oil. This helps them cook evenly and achieve that beautiful golden color.
Are Potato Latkes safe for people with gluten allergies?
For those with gluten allergies, you can substitute the matzo meal with gluten-free breadcrumbs or almond flour to maintain that crunchy texture while keeping the dish gluten-free. Just remember to check your labels to ensure no gluten-containing ingredients are included!
What is the best serving suggestion for Potato Latkes?
The possibilities are endless! I love to serve mine with a classic side of applesauce for a sweet touch or crème fraîche for a rich, creamy complement. For a gourmet twist, try adding smoked salmon or salmon roe with fresh dill sprigs to impress your guests and elevate your latkes to the next level!
Delicious Potato Latkes That Outshine Fast Food Anytime
Ingredients
Equipment
Method
- In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt, and bring to a boil. Cook until tender, about 15 minutes. Drain well and pass the potatoes through a ricer into a large bowl.
- Peel and grate the baking potatoes using a box grater into a medium bowl. Press with a kitchen towel to remove excess moisture. Combine half of the grated potatoes with the riced potatoes.
- In a food processor, pulse the remaining grated potatoes with the onion until very finely chopped. Transfer this mixture to a sieve and press with a spoon to extract as much liquid as possible. Add this to the large bowl.
- Stir in the eggs, matzo meal, white pepper, and 2 teaspoons of salt until well combined and smooth.
- In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until shimmering.
- Working in batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press gently to flatten. Fry for about 7 minutes, turning once until golden brown and crisp on both sides.
- Drain the latkes on a paper towel-lined baking sheet and lightly sprinkle with salt. Serve hot with applesauce, crème fraîche, smoked salmon, salmon roe, and fresh dill.