Jewish Latkes "Potato Pancakes"
Jewish latkes are crispy potato pancakes with a savory onion flavor, perfect for holidays or casual gatherings, served with sour cream for a delicious treat.
Ingredients
Instructions
- Mix grated onion and grated potatoes together in a bowl.
- Add baking soda to the mixture.
- Drain off any excess liquid from the mixture.
- Beat in the eggs, flour, salt, and pepper until well combined.
- Heat oil in a skillet over medium heat.
- Drop batter by tablespoons into the hot oil.
- Fry until golden on the outside, turning only once.
- Serve hot with sour cream.
Tips & Substitutions
For extra flavor, consider adding minced garlic or herbs like dill to the potato mixture. If you need a gluten-free option, substitute the flour with almond flour or a gluten-free blend. To ensure crispy latkes, avoid adding too much liquid, and let the mixture rest for a few minutes before frying. Serve with sour cream or applesauce for a delicious contrast.
Serving Suggestions
Serve latkes hot, topped with a dollop of sour cream or applesauce for a traditional touch. They pair wonderfully with a side of smoked salmon or a fresh salad. For a complete meal, consider serving them alongside Duggins Bean Soup or a hearty vegetable stew to round out the flavors.
Storage & Reheating
Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until crispy again. Avoid microwaving, as they can become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Latkes "Potato Pancakes" contains roughly 871 calories, with 15g protein, 162g carbohydrates, and 19g fat. It is an excellent source of protein (30% of the Daily Value), calcium (28% of the Daily Value), and potassium (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1003mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make latkes in advance?
Yes, you can prepare the latke batter ahead of time and refrigerate it for up to 24 hours. Just remember to drain any excess liquid before frying. However, it's best to fry them fresh for optimal crispiness. If you do make them ahead, reheat as suggested to revive their texture.
What type of potatoes are best for latkes?
Starchy potatoes like Russets or Yukon Golds are ideal for latkes, as they yield crispy results. Waxy potatoes tend to retain more moisture, which can make it challenging to achieve the desired crispiness. Experimenting with different types can yield interesting variations.
Can I freeze latkes?
Yes, latkes can be frozen. Allow them to cool completely, then stack them between layers of parchment paper in an airtight container. Freeze for up to 2 months. To reheat, bake from frozen in a preheated oven until hot and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).