The Crunchiest Homemade Latkes (3 Ways)
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.
Peel 4 large fuji apples and cut them into half-inch thick slices.
Add 30 cup of granulated sugar and 1/2 teaspoon of garam masala or ground cinnamon to the apples.
Add 1 cup of filtered water and bring to a boil over medium-high heat.
Reduce heat to medium, cover, and cook for 15 to 20 minutes until extremely soft and mushy.
Pour the mixture into a blender and blend on high speed until smooth. Let cool completely.
Peel 3 pounds of russet potatoes and grate them into a large bowl.
Grate 1 sweet onion and add it to the bowl with the potatoes.
Add 1 tablespoon of kosher salt to the potato and onion mixture and toss to coat.
Using a clean dish towel, gather the potatoes and onion in the center and wring out as much liquid as possible over the sink.
Place the drained potato mixture into a bowl and add 2 large eggs. Toss to combine.
Add 1/3 cup of fine panko breadcrumbs and mix until thoroughly combined.
Form a heaping third cup of the potato mixture into a patty about 3/4 inch thick and 4.5 inches wide.
Repeat with the remaining mixture to form 8 to 12 latkes depending on size.
In a large deep heavy-bottomed pan, heat 3 tablespoons of chicken fat or duck fat and 2 tablespoons of neutral oil until shimmering and hot.
Add 3 to 4 latkes at a time, ensuring they do not touch, and shallow fry for 2 to 4 minutes until golden brown.
Flip the latkes and fry the other side until crisp and soft inside.
Transfer the cooked latkes to a wire rack to drain and season with kosher salt while hot.
Serve the latkes with a generous dollop of sour cream or creme fraiche and applesauce.
For a variation, top a latke with creme fraiche, gravlox, chives, black pepper, and flaky salt.
For a kimchi latke, add 3/4 cup of drained and rough chopped kimchi to the potato mixture before frying.
Prepare a spicy mayo by mixing 1/2 cup mayonnaise, 1 1/2 teaspoons gochujang, 1 heaping tablespoon of spicy chili crisp solids, and sriracha to taste.
Serve the kimchi latke with spicy mayo, toasted sesame seeds, thinly sliced green onion, and bonito flakes.
Equipment Needed
Allergens
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