Description
Crispy Potato Latkes are a classic American Jewish appetizer made with grated russet potatoes and sweet onions, fried to golden perfection. This gluten-free recipe uses matzo meal as a binder and delivers crispy, flavorful latkes perfect for Hanukkah or any special occasion. Serve warm with applesauce or sour cream for an elevated appetizer experience.
Ingredients
Scale
Main Ingredients
- 5 lbs russet potatoes
- 2 large sweet onions
- 4 large eggs, slightly beaten
- ½–¾ cup matzo meal (can substitute potato starch or flour)
- ½ tablespoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- 1–2 large bottles canola oil for frying
Instructions
- Prepare Potatoes: Peel and grate the russet potatoes, then immediately place them in a mixing bowl filled with warm water. Let them soak for 10 minutes, drain, and repeat soaking in warm water two more times until very few bubbles appear on top.
- Drain Excess Moisture: Using a large cheesecloth, kitchen towel, or an old pillowcase, squeeze out all the excess moisture from the grated potatoes in batches. Transfer the drained potatoes to a large mixing bowl.
- Prepare Onion Mixture: Grate the sweet onions and squeeze out excess liquid. Add grated onions to the potatoes along with ¾ of the beaten eggs, matzo meal, kosher salt, baking powder, and black pepper. Mix well. If the mixture feels too dry, add the remaining eggs gradually until properly combined.
- Heat Oil: Heat canola oil in a large skillet or cast-iron pan until it reaches 400°F (204°C), filling the pan about half an inch deep.
- Fry Latkes: Drop 1 to 2 tablespoons of latke batter into the hot oil without crowding the pan. Use the back of a spoon to gently pat each latke thin. Fry for 2 to 3 minutes on one side until golden brown, then carefully flip and cook the other side for 1 to 2 minutes until crisp and golden.
- Drain and Season: Remove latkes from the oil and place on a wire rack lined with paper towels to drain excess oil. Immediately season with a sprinkle of kosher salt.
- Serve or Keep Warm: Serve latkes immediately with applesauce or sour cream. Alternatively, keep them warm on baking sheets in an oven set to 250°F (121°C) while frying the remaining batch.
Notes
- Make-ahead: Potato latkes can be prepared in advance and refrigerated for up to 3 days.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days, or up to a week if the batch is doubled or tripled.
- Reheating: To reheat, place latkes on a baking sheet and warm in a 350°F (177°C) oven for 10 to 15 minutes until heated through.
- Freezing: Freeze latkes for up to 3 months by cooling completely, placing on a parchment-lined baking sheet, and freezing until solid. Then transfer to a freezer-safe container or bag.
- To reheat frozen latkes, thaw overnight in the refrigerator and bake at 350°F (177°C) for 10 to 15 minutes until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 110 mg
