Updated: Feb 17, 2021
There is something universally comforting about potatoes. Their starchy goodness is delicious year round and as my roommate says “you can BOIL ‘EM, MASH ‘EM, PUT ‘EM IN A STEW”. When December rolls around, I don’t think there is a better way to enjoy potatoes than by making latkes.
While I am not Jewish, growing up in New York City there were plenty of Jewish restaurants where I could enjoy latkes. I don’t remember the first time I ever had latkes, but I do remember the first time I ever made them. My mom’s oldest friend that she’s known since childhood, Debbie, had us over to her house during Hanukkah in 2015. Making the latkes was so fun and something that got everyone involved which makes it a great holiday food.
Every family has their own variation of latkes. Traditional recipes will call for matzo meal instead of flour and some recipes omit onions. Some latkes are more cakey while others are crispy and crunchy. The real question when it comes to latkes is: are you going to eat them with apple sauce or sour cream?
20 Min Prep
30 Mins Cook
3 russet potatoes
1/2 a large yellow onion, sliced
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/3 cup canola oil
3 tablespoons butter
1. Shred your potatoes with a box grater or using the shred attachment of a food processor then place into a large bowl lined with a clean kitchen towel. Squeeze the shredded potatoes over a sink to drain as much liquid as possible.
2. Return the dried potatoes to a bowl and add your chopped onion. In a separate bowl, whisk together egg, flour, baking soda, salt, and pepper until combined. Then add the egg mixture to the potatoes and onion, and combine.
3. In a large non-stick pan heat the oil and butter over a medium-high heat for 3-4 minutes.
4. Once the oil and butter are heated, add roughly 1/4 cup scoops of the latke mixture to the pan cooking 4-6 at a time depending on the size of your pan (try not to overcrowd the pan). When you add your mixture to the pan, gently press to flatten them a little.
5. Cook each side for 3-4 minutes until crispy and golden. Once cooked, place on a plate lined with paper towels or on a wire rack to let excess oil drain off. While hot, sprinkle a little salt on each latke. Repeat the process until all of your latke batter is cooked.
6. Serve with a side of applesauce, sour cream, or any sauce you desire. I make an easy curry sour cream to go along with my latkes!
Curry Sour Cream
8 oz sour cream
1 1/2 teaspoon curry powder (I find the McCormick blend to be the best here)
1/4 teaspoon garlic powder
Pinch of salt
1. Mix all your ingredients and let sit in the fridge for at least an hour before serving to let the spices bloom.
You can make the latkes an hour or so ahead of time and keep them warm in an oven on 250 degrees.
After they are cooked, they keep well in the fridge and get deliciously crispy when reheated in an air fryer.