Potato Latkes (Pancakes)(A Channukah Favorite)
Crispy, golden potato latkes are a traditional Hanukkah favorite, with a savory flavor and crispy texture, perfect for festive gatherings and family celebrations.
Ingredients
Instructions
- Peel and grate the potatoes.
- Place grated potatoes in a clean towel and squeeze out excess moisture.
- In a mixing bowl, combine grated potatoes and salt.
- Add beaten eggs and plain flour to the potato mixture and mix well.
- Heat oil or shortening in an iron or electric skillet over medium-high heat.
- Drop spoonfuls of the batter into the hot oil, flattening slightly.
- Fry until golden brown on both sides, about 3-4 minutes per side.
- Remove from oil and drain on paper towels before serving.
Tips & Substitutions
For crispier latkes, ensure that the grated potatoes are thoroughly dried after squeezing out moisture. You can substitute half of the flour with matzo meal for a traditional touch. If you prefer a lighter version, consider using sweet potatoes instead of baking potatoes. Always test the oil temperature by dropping a small amount of batter into the oil; it should sizzle immediately.
Serving Suggestions
Serve the latkes hot with a dollop of sour cream or applesauce for a delightful contrast. They also pair beautifully with Swedish Tea Cakes for dessert. Consider serving them alongside a fresh salad or roasted vegetables to create a balanced meal.
Storage & Reheating
Store leftover latkes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Latkes (Pancakes)(A Channukah Favorite) contains roughly 1074 calories, with 5g protein, 40g carbohydrates, and 101g fat. It is a good source of iron (13% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 491mg per serving (21% 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 ahead of time?
Yes, you can prepare the latke batter in advance and store it in the refrigerator for up to 24 hours. Just remember to stir it well before frying. However, it’s best to fry them fresh for maximum crispiness.
What type of potatoes are best for latkes?
Starchy potatoes like Russets or Idaho potatoes are ideal for latkes due to their high starch content, which helps create a crispier texture. Avoid waxy potatoes, as they can lead to gummy latkes.
Can I freeze leftover latkes?
Yes, you can freeze latkes! Place cooled latkes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. To reheat, bake from frozen in the oven 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).