Latkes
Latkes are crispy, golden potato pancakes with a savory onion flavor, perfect for brunch or as a snack. These traditional treats are delightfully crunchy on the outside and tender inside, appealing to both kids and adults alike. They pair well with applesauce or sour cream for a comforting, satisfying bite.
Ingredients
Instructions
- Grate the onion and set aside.
- Peel the potatoes and grate them.
- Combine the grated onion and potatoes in a bowl; rinse and drain in a sieve; squeeze out excess liquid.
- Put the drained mixture in a bowl and stir in the egg, flour, 1/2 teaspoon salt, and 1 tablespoon pepper.
- Heat about 1/4 inch of oil in a large frying pan over medium heat.
- Drop about 2 tablespoons of batter into the hot oil, forming several pancakes at a time.
- Cook until golden brown, about 4 to 5 minutes per side.
- Drain on paper towels before serving.
Tips & Substitutions
For crispier latkes, make sure to remove as much moisture as possible from the potato-onion mixture after rinsing. You can substitute matzo meal for flour for a more traditional texture. If you want to add flavor, consider mixing in some grated garlic or herbs. For a twist, try serving them with sour cream or applesauce, reminiscent of the 'Old Austrian Recipe' approach.
Serving Suggestions
Latkes are traditionally served with sour cream or applesauce, which complement their savory flavor. They make a great side dish or brunch option and can be paired with smoked salmon or a fresh salad. For a heartier meal, serve them alongside poached eggs or even in a sandwich with roasted vegetables.
Storage & Reheating
Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy again. Avoid microwaving them, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Latkes contains roughly 783 calories, with 10g protein, 107g carbohydrates, and 37g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 850mg per serving (37% 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 mixture ahead of time and store it in the refrigerator for up to 24 hours. However, it's best to fry them fresh for the best texture and flavor. If you need to make them in advance, fry them and then reheat in the oven as mentioned in the storage section.
What type of potatoes work best for latkes?
Starchy potatoes like Russets are ideal for latkes as they yield a crispier texture. Waxy potatoes may produce a more gluey consistency, so it's best to stick with the recommended baking potatoes for optimal results.
Can I freeze cooked latkes?
Yes, you can freeze cooked latkes. Allow them to cool completely, then layer them between parchment paper in an airtight container. They can be frozen for up to 2 months. To reheat, bake from frozen at 375°F (190°C) until heated through 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).