Classic Latkes Recipe
Recipe Information
Latkes
Cultural Context
Latkes, or potato pancakes, are a traditional Jewish dish, especially popular during Hanukkah. They symbolize the miracle of oil, commemorating the rededication of the Second Temple in Jerusalem. While the classic recipe remains beloved, modern variations include sweet potato and zucchini latkes, enjoyed by many around the world.
Using a food processor fitted with the shredding attachment (or the large holes of a box grater), shred the potatoes and onion. Work quickly to prevent the potatoes from oxidizing.
Immediately transfer vegetables to a clean kitchen towel and squeeze out as much liquid as possible.
Transfer the potatoes and onion to a large bowl and add the flour, egg, salt, and pepper. Stir to combine.
Heat the oil in a large saucepan over medium heat. Before adding the batter, test the temperature by dropping one piece of potato in the oil. If it floats and starts sizzling, the oil is hot enough; if it sinks, continue heating the oil and increase the heat if needed.
Scoop the batter with a tablespoon and gently push off with your finger into the saucepan. Cook the latkes in a single layer until golden brown on the bottom, about 3 minutes, then flip and brown the other side. Transfer the finished latkes to a paper towel-lined baking sheet to drain excess oil. Continue cooking the rest of the batter.
Serve immediately, optionally with sour cream or applesauce.
Equipment Needed
Allergens
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