Golden brown and crispy on the outside, tender and savory on the inside, they’re so good, I make them not just for Hanukkah. While potatoes are not something I eat daily, I make this traditional recipe for Hanukkah. We all partake - the kids a bit more, my husband and I just one or two. After all, it’s a beloved holiday tradition. I’ve been making these latkes for many years now. They are excellent, and I consider this a foolproof recipe. I hope you enjoy them as much as we do!
Ingredients
Variations
Serving Suggestions
Storing Leftovers
Recipe Card
Onion: I use a large yellow onion. Potatoes: I use Yukon Gold or Russet potatoes. I like Yukon Gold’s flavor, but Russet’s high starch content helps keep the latkes from falling apart. Eggs: I use large eggs in most of my recipes, including this one. Salt and pepper: I use sea salt and freshly ground black pepper. Garlic powder: Alternatively, use a teaspoon of fresh minced garlic. Avocado oil: A neutral-tasting oil with a high smoke point, suitable for high-heat cooking.
Your first step is to shred the onion and potatoes. It’s easy to do in your food processor. Drain them well (really well!) and mix them with eggs and spices. Place the latkes on paper towels to drain, then serve them with your desired toppings.
Don’t Worry About Discoloration
The shredded potatoes will quickly darken. That’s expected and will not negatively affect the pancakes’ taste or texture:
Make Them Crispy
You want the lacy edges to be brown. Proper brown, not golden brown. The middle can be golden brown. If you flip them and they’re still pale, you can flip them back and keep cooking until they’re browned:
Some Latkes Will Cook Faster
Remove them to paper towels and add more of the mixture to the skillet. It’s OK to add more uncooked latkes while some of them are still cooking in the skillet:
Use Two Skillets
You can use two skillets to cut the frying time in half, as shown in the photo below: Here’s how I like to serve them, with bowls of sour cream, applesauce, and salsa: I sometimes use the leftovers as a side dish. In the photo below, I served them with London Broil steak, veggies, and pickles:
