Celebrate the miracles in your life with some crispy, golden brown patties that taste like heaven.
Although I grew up Christian, my mom also raised me with a fondness for Jewish culture and cuisine. When she first taught me how to fry potato latkes on the stove, I was excited and a little intimidated. It seemed like such a delicate process—grating potatoes, squeezing them dry, then battering and frying them up. But with such salty and scrumptious results, homemade potato latkes inspired me to see cooking and culture in a new way. For the first time, I realized how important it was to slow down in the kitchen and follow each step with patience and love.
With a history as rich as its savory flavor, potato latkes can be the perfect snack or side anytime. Traditionally, they’re served at Jewish holidays, but my mom would often make them for Christmas or birthdays. Despite their clear cultural ties, latkes have become a universally adored dish, a symbol of family coming together from near and far. This holiday season, try latkes and experience this tasty tradition for yourself.
Are Potato Latkes Healthy?
Since potato latkes are fried in oil, they’re not particularly healthy. But since they also have some protein and other nutrients, they can still be part of a balanced diet in moderation. Additionally, it’s quite easy to adjust them to suit specific dietary needs. Trade regular flour for gluten-free flour if needed, or use a plant-based egg replacer and dairy-free sour cream to make the recipe vegan.
Jewish Traditions Surrounding Latkes
For many generations, latkes have been a staple dish in Jewish cuisine for festivals and family gatherings, such as Hanukkah. This lengthy and light-filled celebration commemorates the Maccabean Revolt—a historical event wherein ancient Jews overthrew a tyrannical empire and reconsecrated their temple.
It’s also a religious event because of the miracle oil: it’s said that although the Maccabees didn’t have enough oil to keep their lamps lit, the flames stayed for eight days, allowing them time to make more. Jewish believers consider this to be an act of God, and to this day several nights of feasting are carried out to praise Him. For this reason, the humble latke, which is served during these feasts, has become a symbol of family and tradition.
FAQs & Tips
How Do I Store Leftovers?
Once cooled, latkes can be wrapped in plastic wrap or placed in an airtight container between layers of baking parchment. From there, you can either refrigerate them for up to 2 days or freeze them for 1-2 months. If you choose option number two, make sure they’re wrapped thoroughly or placed in a freezer-safe container. Then, thaw them in the fridge overnight before reheating in the oven at 350°F for 10-15 minutes.
Can I Prep These Ahead?
Absolutely! Simply grate the potatoes into a bowl, cover, and refrigerate for up to 2 days before finishing the rest of the recipe. This also helps them dry out more, which could lead to a crispier final latke.
Which Type Of Potato Is Best For Latkes?
Since they’re so starchy and therefore easily crisped, russet potatoes are the best option for latkes. However, you’re welcome to experiment with other kinds, like Yukon Gold or sweet. Like russets, sweet potatoes are also quite starchy, so they usually turn out great in latke form.
How Do I Make My Latkes More Flavorful?
Many chefs—myself included—enjoy seasoning their latke batter with one teaspoon each of thyme, rosemary, and cumin. This adds some aromatic herbs and spices to the mix that dance across the taste buds. For more heat, add a teaspoon of red chili pepper flakes or smoked paprika. I’ve even seen a friend chop jalapeños and mix those into the batter, which adds a fresh texture, too.
Serving Suggestions
Want to savor your potato latkes as a snack? Serve them with a side of zesty Sour Cream Dip, garlicky Hummus, or sweet Applesauce. If you’d like them to be paired with a decadent main in a whole meal, bring out some Air-Fryer Steak Bites, Sweet Potato Veggie Burgers, German Meatballs, or hearty Ham and Lentil Soup. As you can see, potato latkes are one of the most compatible sides out there.
Ingredients
- 1 1/2 pounds russet potatoes
- 1 small onion
- 2 1/2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons canola oil
- 1 cup sour cream optional for serving
Instructions
- Peel and grate the potatoes and onion using a box grater or food processor.
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a mixing bowl.
- To the bowl, add flour, eggs, salt, and pepper. Mix until well combined.
- Heat the canola oil in a large skillet over medium-high heat. Spoon the potato mixture into the hot oil, flattening them with the back of the spoon to form pancakes.
- Fry until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Serve hot with optional sour cream.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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