Potato Latke Recipe
Crispy, golden potato latkes with a savory onion flavor, perfect for Jewish holidays or as a crispy snack, served with sour cream or applesauce.
Ingredients
Instructions
- Grate potatoes and onion on the fine side of a grater, or in a food processor or blender with a little water added.
- Add eggs and mix well.
- Add matzo meal, salt, and pepper, and mix well.
- Heat oil in a frying pan.
- Add the mixture one tablespoon at a time into the frying pan.
- Cook until golden brown, then turn over and brown the other side.
Tips & Substitutions
For crispier latkes, ensure excess moisture is removed from the grated potatoes and onion. You can substitute matzo meal with breadcrumbs if necessary. Adding a bit of garlic powder can enhance the flavor. If you prefer a healthier version, try baking instead of frying, though the texture will differ. Consider pairing these latkes with a side of applesauce or sour cream.
Serving Suggestions
Serve potato latkes hot, garnished with sour cream and applesauce for a traditional touch. They pair beautifully with dishes like Shepherd'S Sweet Potato Pie or can be a delightful addition to a brunch spread. Consider offering a side of pickled vegetables or a fresh salad for balance.
Storage & Reheating
Store leftover latkes in an airtight container in the refrigerator for up to three days. To reheat, place them in a single layer on a baking sheet and warm in a preheated oven at 375°F until crispy, about 10-15 minutes. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Latke Recipe contains roughly 849 calories, with 10g protein, 89g carbohydrates, and 51g fat. It is an excellent source of vitamin C (82% of the Daily Value), potassium (49% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1765mg per serving (77% 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 the latke batter ahead of time?
It's best to use the batter immediately after mixing for optimal texture and crispiness. If you must prepare ahead, store the grated potatoes and onion in cold water to prevent browning, then drain and mix with the remaining ingredients just before frying.
What type of potatoes are best for latkes?
Starchy potatoes like Russets are ideal for latkes due to their high starch content, which helps achieve a crispy texture. Avoid waxy potatoes, as they tend to be more moist and can lead to soggy latkes.
Can latkes be frozen?
Yes, latkes can be frozen. Allow them to cool completely, then layer them between parchment paper in an airtight container. They can be frozen for up to two months. Reheat from frozen in the oven for the best texture.
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).