Often called Latkes, these delicious potato pancakes are a family favorite!
This post first appeared here in December, 2011 – ten years later – it’s still a family favorite!
Since Hanukkah starts on Sunday, November 28th. – I thought I’d bring it back with a few updates made over the years.
Old Fashioned Crispy Potato Pancakes
These old fashioned crispy potato pancakes are one of my favorites…all year round.
However, during Hanukkah, they’re a traditional must have.
These delicious pancakes also get a gold star for being about one of the only foods that my entire family will eat.
While I’m admittedly not the best cook, I know I make these really well…so, I thought I’d share my recipe here.
Included are also some fabulous “insider” tricks and tips (some passed down to me, others discovered after a few years on my own!).
Happy Hanukkah and hope you enjoy one of our favorite recipes.
TIPS: The first, and most important: use a heavy cast-iron large skillet, it must be seasoned, NOT new, to get the best results, but its the ONLY option (trust).
The next tip, don’t get fancy with your potatoes, while this recipe will work for any type, the best pancakes come from plain old Idaho or Russet potatoes.
Scrub ’em up, and you can even leave the peels on…you can!
Best tip: throw away your first latke…consider it a sample to test the oil heat temp.
Also, halfway through the batch, plan on changing your oil. (Make sure you have extra oil on hand.)
Finally, after you fry the latkes, drain the cooked potato pancakes in a single layer on brown paper shopping bags, turned inside out.
It keeps the finished pancakes crispier than any paper towels!
Potato Pancake Recipe
You’ll need these simple ingredients:
2 lbs. medium potatoes
1 yellow onion
2 eggs, beaten
1/2 cup matzo meal
2 tsp. Kosher salt
1/2 teaspoon pepper
vegetable oil for frying (in a pinch Olive oil works too)
Grate potatoes and onion in a large bowl using a box grater.
You can use a food processor for this, but I use an old fashioned grater like this one.
Place potatoes mixture in a strainer bowl and squeeze out extra liquid.
Reserve liquid. Wait 2-3 minutes, the water will separate from the starch by rising to the top and the starch will be on the bottom of the bowl.
Pour water out of the grated potatoes mixture and save the starch.
Place the strained, shredded potatoes in a medium to large bowl.
Fold in eggs, matzo meal, salt and pepper, and the reserved potato starch. Mix well.
Heat vegetable oil over medium-high heat. (oil should be roughly one inch oil deep in pan).
Take the potato pancake mixture and form 1/4 cup mixture into pancakes using a spoon and slide into the hot oil.
Let cook in the hot pan 6-9 minutes or until golden brown on one side and then flip.
Continue for 6-9 minutes on the other side.
Drain from the frying pan (on the paper bags first) and serve.
The end result is a cripsy exterior, makes a great side dish or even eat them on there own as a great light dinner.
So good with a dollop of sour cream (smoked salmon) and green onions/fresh chives or with apple sauce!
Makes approx. 18 potato latkes.
FAQs
Can you reheat these?
Yes, use a baking sheet and reheat in the oven for best results.
Can you freeze these?
Yes, be sure to use an airtight container or freezer bag.
ADDITIONAL EASY RECIPE IDEAS:
Hope you loved these traditional potato pancakes .
If you’re looking for even more delicious ideas, be sure to check out these other posts by clicking on each title below-
Old Fashioned Chocolate Chip Banana Bread Recipe
Homemade Classic Easy Challah Bread
Super Easy Chocolate Chip Bundt Cake Recipe
Super Easy Keto Pumpkin Mug Cake
Cinnamon Apple Cupcakes With Salted Caramel Frosting
Pecan and Bourbon Chocolate Chip Cookies
Old Fashioned Crispy Potato Pancakes
Old fashioned, crispy delicious potato pancakes.
Latkes, made from shredded potatoes.
Ingredients
- 2 lbs. potatoes
- 1 yellow onion
- 2 eggs, beaten
- 1/2 cup matzo meal
- 2 tsp. Kosher salt
- 1/2 tsp. pepper
- vegetable oil for frying
Instructions
Grate potatoes and onion in a large bowl using a box grater.
Place mixture in a strainer bowl and squeeze out extra liquid. Reserve liquid.
Wait 2-3 minutes, the water will separate from the starch by rising to
the top and the starch will be on the bottom of the bowl. Pour water out
and save the starch.
Place strained potatoes in a medium to large bowl.
Fold in eggs, matzo meal, salt and pepper, and the reserved potato starch. Mix wellHeat vegetable oil over medium heat. (oil should be roughly one inch deep in pan).
Form 1/4 cup mixture into pancakes using a spoon and slide into oil.
Let cook 6-9 minutes or until golden on one side and then flip. Continue for 6-9 minutes on the other side.
Drain and serve. Makes approx. 18.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 271mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g
Nutrition information isn’t always accurate.
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happy chanukah! can't wait to try your recipe! I LOVE latkes!! xo, shari
Thanks for posting your recipe and tips! Latkes were always someone else's job, so I've never actually made them myself! It sounds like the cast iron skillet makes a big difference. My mom flash freezes them a week in advance so she has a clean stove on Hanukkah. She defrosts them and then reheats them in a hot oven. I have a friend who swears by the Trader Joe's frozen version – good for a backup in case you run out!
Happy Hanukkah!
xo
serena
Happy Chanukah, Sue!!! Hope you and your family have a wonderful celebration!
I've got a good ole seasoned cast iron skillet, so I'm going to put your recipe to the test! 🙂
My mouth is watering already!!!
xoxo Elizabeth
Happy Hanukkah!! Thanks for sharing all of your festive ideas for the holiday! I hope you have a wonderful week of celebrations. Be sure to check out my giveaway on Twirling Clare xoxo
Happy Hanukkah! This evening I am dedicating to latke making as we will be entertaining a couple of times this week. Enjoy the holidays.
Happy Chanukah! What a gorgeous tabletop! I LOVE latkes – could eat them all year long too ;D
Happy Chanukah! Those latkes look delicious. I'm for anything with potatoes.
Happy Hanukkah Sue! As a family that celebrates Hanukkah and Christmas too, we'll be lighting the menorah, spinning the dreidel (with jelly beans to swap!) and having a special dinner this evening. I'm going to try you latkes for tomorrows dinner, as we have guests coming over to celebrate Hanukkah. I have been itching for a really good recipe (don't tell my MIL) so I'm excited that you shared yours! The image with the menorah on the bag reminds of the little bags I bought for my children's place settings this evening. XOXO.
Happy Holidays, Sue-Sue! Sending love and all the bestest wishes for a wonderful 2012!
I love latkes! My uncle make the best! Happy Chanukah!
Jennifer
Thanks for the tips and the recipe. Love latkes.
Happy Chanukah, Sue!
Teresa
xoxo
YUM!! I'm embarrassed to say I don't think I've ever had latkes – I think I'm going to have to try your delicious sounding recipe!! Love the table setting – Ridgely had a beautiful menorah on her blog today too I think you would like!!
Oh yum! Such a delicious tradition! We celebrated Channukah last year with my friends and it was one of the most delicious and fun nights!
you just gave me the perfect IDEAR! i'm celebrating Christmas with latkes this year. cross-cultural but too good to be for hannakah only.
LOVE
Bethany
http://www.powellbrower.blogspot.com