Latkes Potato Pancakes
Russet potatoes, a yellow onion, eggs and fine matzo meal make 4 servings of latkes in about 45 minutes. Serve them with applesauce or sour cream.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 900 g
- 60 g
- 1 ½ tsp
- ½ tsp
- 240 ml
- 200 g
- 200 g
Process
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Peel and coarsely grate the russet potatoes and the yellow onion. Work quickly so the potatoes do not brown.
Pile the grated potato and onion into a clean kitchen towel or double layer of cheesecloth. Twist tightly and squeeze over the sink until no more liquid drips out, then squeeze again. Discard the liquid.
In a large bowl, whisk the 2 large eggs with 1.5 tsp fine salt and 0.5 tsp black pepper. Stir in the 60 g matzo meal until smooth.
Add the squeezed potato and onion to the egg mixture and toss with your hands until every strand is coated. The mixture should hold together when squeezed.
Set a large heavy skillet over medium heat and add 120 ml neutral oil so it comes about 1 cm up the side. Heat until a shred of potato sizzles immediately on contact.
Scoop about 60 g (a scant 1/4 cup) of the potato mixture per latke into the pan and flatten each with the back of a spatula to a 8–10 cm round, leaving 2 cm between them.
Fry undisturbed for 3–4 minutes until the underside is deep golden and the edges look lacy. Flip carefully with a thin spatula and fry the second side 2–3 minutes until golden and crisp.
Transfer the latkes to a wire rack set over a baking sheet or a plate lined with paper towels. Sprinkle lightly with fine salt while hot. Repeat with the remaining mixture, adding the remaining 120 ml neutral oil as needed between batches.
Serve the latkes hot with 200 g applesauce and 200 g sour cream on the side.
Kitchen notes
Kitchen notes
- The single biggest mistake is not squeezing the potatoes dry enough. Excess water steams the latkes instead of frying them, so they turn grey and soggy. Squeeze the grated potato and onion in a towel twice, and squeeze hard.
- Keep the oil at a steady medium heat. If it is too low the latkes absorb oil and go limp; if it is too high the outside burns before the potato cooks through. A shred of potato should sizzle actively but not darken within seconds.
- Fry in small batches and do not crowd the pan. Crowding drops the oil temperature and the latkes steam rather than crisp.
- For the crispiest result, drain the fried latkes on a wire rack rather than paper towels, so steam escapes from underneath instead of being trapped.
- Grate the potatoes on the coarse side of a box grater. Fine grating releases more starch and gives a denser, less lacy pancake.
Substitutions
- matzo meal→plain all-purpose flour or fine panko breadcrumbs
- russet potatoes→Yukon Gold potatoes, drained and squeezed the same way
- neutral oil→another high-smoke-point neutral oil such as grapeseed or avocado oil
- sour cream→plain full-fat Greek yogurt
Storage & reheating
Store cooled latkes in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper. To reheat, arrange on a wire rack over a baking sheet and bake at 200°C for 8-10 minutes, flipping once, until hot and crisp; avoid the microwave, which makes them rubbery. For longer storage, freeze the fried latkes in a single layer on a tray, then transfer to a freezer bag for up to 2 months and reheat from frozen at 200°C for 12-15 minutes.
FAQ
The questions we get asked most
Why did my latkes fall apart in the pan?
The mixture was too wet or lacked enough binder. Squeeze the grated potato and onion until almost dry, and make sure the egg and matzo meal are evenly distributed. Let the first side fry undisturbed for a full 3-4 minutes so the starch sets before you flip.
Why are my latkes soggy instead of crispy?
Sogginess almost always means excess water or oil that was not hot enough. Squeeze the potatoes twice, and test the oil with a shred of potato; it should sizzle immediately. Drain finished latkes on a wire rack, not a flat plate, so steam can escape.
Can I make latkes ahead of time and reheat them?
Yes. Fry them completely, cool on a rack, and refrigerate in an airtight container for up to 3 days. Reheat on a wire rack at 200°C for 8-10 minutes, flipping once, which restores most of the crispness.
Can I freeze latkes?
Yes. Freeze the fried, cooled latkes in a single layer on a tray, then move them to a freezer bag for up to 2 months. Reheat from frozen at 200°C for 12-15 minutes without thawing first.
Can I use a food processor instead of a box grater?
You can, using the coarse shredding disc, but the texture will be slightly less lacy and more uniform. Pulse only until shredded and never use the fine blade, which turns the potatoes to a wet paste that fries dense and heavy.
Why do my latkes turn grey or brown before cooking?
Grated potato oxidizes quickly when exposed to air. Work fast, keep the grated potato in cold water until you are ready to squeeze it, and add a squeeze of lemon or a pinch of salt to the water if you need extra time.
How do I know when a latke is fully cooked?
The edges should be deep golden and lacy, and the center should feel firm when pressed with a spatula. If the outside is dark but the middle still feels soft, lower the heat slightly and give it another minute per side.
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