There’s no draining or soaking in this recipe for the crispiest latkes this Hanukkah season, which come together quickly and easily, and are enjoyed by all members of the family. Serve with Ann’s homemade applesauce, creamy horseradish dill sauce, or simply sprinkled salt!
I grew up in Pennsylvania (for those who are local – it was Reading!) and had about two other kids in my grade who were Jewish, like me. Typically, one of the parents would be invited to come into the classroom with homemade latkes, a menorah, and a dreidel, and everyone would get a small dose of what it was like to celebrate Hanukkah.
My classmates loved this day (partially because it was a break from school work!) and for us Jewish kids in class it was a chance to show off what we were all about. And when Adam Sandler performed his brilliant “Chanukah Song” on SNL in the mid-nineties, we rallied around that with pride.
As Jews all around the world are gearing up for eight crazy nights (as Sandler says), Ann and I thought we needed an excellent (shall we say perfect? foolproof?) crispy latke recipe for all our readers to enjoy — whether you celebrate Hanukkah or not!
But first, what is a latke?
A Yiddish word pronounced “laat-kuh”, in English, latke means “pancake” especially one made with potatoes. It has become synonymous with Jewish celebrations, especially during Hanukkah. A note on the spelling, “Hanukkah” is more widely used, but “Chanukah” is more traditional. Both are acceptable.
What is the story of Hanukkah?
Also referred to as “the festival of lights,” the Hanukkah story commemorates an event when the Jewish people led by Judah Maccabee, revolted against their oppressors. During this period, they held a celebration to rededicate a previously defiled temple using the small amount of oil they had left to light the menorah (or candle holder).
The miracle of Hanukkah is that this oil ended up burning for eight days and nights instead of only one, as was expected.
In more modern times, Hanukkah has become an opportunity to be with family, sing songs while lighting the menorah, honoring Jewish prayers and traditions, playing dreidel games, and giving gifts. While not considered the most “important” or “religious” of the Jewish holiday, it tends to be the most well-known because it typically falls in December around Christmastime.
So why do we serve latkes during Hanukkah?
Fried foods like latkes, in addition to sufganiyot (fried donuts) for example, celebrate the use of oil in cooking, as a symbol of this miracle.
Are they hard to make?
The short answer is, no. It’s a simple dish.
But because they have become such a central part to the holiday celebration, people have their opinions on how they should be made (much like a Christmastime fruit cake perhaps?). For instance, some people use onions, some don’t; some say the potatoes must be drained and squeezed first.
I asked my step-brother about latke advice a few years ago, because he happens to be a gourmet-trained chef (if you like gourmet food photos and inspo follow Ben @bentlevy), and I trust him with all things food. He gave me such simple advice that I actually didn’t believe him (and neither did Ann at first when I showed her the recipe I put together!), but it’s shocking how quickly and easy these crispy latkes come together.
Ingredients are so simple and include potatoes, eggs, potato flakes, flour and finishing salt.
Forget soaking or draining, and no need to grate any onions – phew! IIt comes together in a snap. The most laborious part is hand-grating the potatoes (which makes for nice short shreds), but Ann came up with a worthy shortcut using a food processor which cut the time in half, or more!
It took me about 12 minutes to hand grate 3 large potatoes. It take a little elbow grease, but worth it in the end!
What do they taste like?
Like a hashbrown and a pancake had a baby? Thicker than a hashbrown so that the crispy-salty outside is complemented by a delightfully creamy inside.
Ann’s husband Jack was in heaven when he tried them, and appreciated the flatter cripsier ones which Ann made using the longer strands from the food processor grated potatoes. I personally prefer the rounder ones using shorter strands which make the inside creamier, more like a lumpy mashed potato center. But with this recipe, it all tastes good and you can’t go wrong.
Ann made this batch using her food processor to create long strands of potatoes. The final product looks more like crispy hashbrowns than pancake, but they are delicious too! And the food processor takes merely 5 minutes from start to finish.
How do you serve them?
They can really do anything a potato dish can typically do and more! Here are some ideas:
- Serve as a fancy appetizer, using as a blini, and topped with creme fraiche and smoked salmon
- Make as a side to any protein, and serve alongside applesauce or topped with sour cream (Ann and I think it pairs perfectly with her Creamy Horseradish Dill Sauce)
- Enjoy at breakfast with some scrambled eggs and apple slices
- Serve on top of or alongside (or on top) a simple salad such as the Everyday Green Salad
- Serve as an accompaniment to a soup like Classic Butternut Squash
Are there any prep-ahead strategies?
This dish is pretty quick, but to save even more time, you can peel the potatoes and leave in a bowl of cold water until ready to grate or shred. The cold water will help the potatoes from oxidizing and then turning brown/grey. Leave on the counter up to two hours, or cover and put in the refrigerator for up to 24 hours.
Make accompaniments like Creamy Horseradish Dill sauce, or applesauce, the day before.
I think the latkes taste best right out of the pan once drained and salted, but they can be eaten at room temperature. I have kept them in the fridge for up to five days and re-heated them for 5-10 minutes in the oven or air fryer at 325° to successfully get that crispy texture back.
My step-brother mentioned it’s best to cool latkes on a rack and salt immediately after removing from a pan. This is more effective than trying to blot with paper towels, as these latkes are in no way oily.
They also freeze well for about two months. Thaw completely before re-heating as noted above.
How do you make your family latkes? And, if you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is appreciated.
Crispy LatkesPrep Time: 20 minutes (shorter if using food processor)Cook Time: 15 minutesTotal Time: 35 minutesYield: about 14-16 depending on size
No draining or soaking is required in this recipe for the crispiest latkes, which make an irresistible side dish and crowd-pleasing appetizer for Hanukkah – or anytime!
Ingredients
- 3-4 medium sized russet potatoes, or about 2 pounds, peeled and grated (may use grating disc of the food processor instead of hand grating)
- 2 large eggs, whisked
- 2 tablespoons potato flakes, NOT potato starch. (I use Bob’s Red Mill, which is widely available)
- 2 tablespoons flour (can sub gluten free 1:1)
- ½ cup canola or avocado oil, or enough oil to reach ¼ inch up the side of the pan
- ¾ teaspoon kosher salt, or enough to salt liberally
- Optional sauce accompaniments: applesauce, sour cream, Creamy Horseradish Dill Sauce
Instructions
- Mix the potatoes, eggs, potato flakes, and flour in a large bowl. I like using tongs for mixing.
- Over medium-high heat, heat the oil in large, deep skillet until hot but not smoking. (Ann likes using a Dutch oven to minimize splatter which is a good trick. A 12-inch cast iron or similar skillet works well too.)
- Using tongs, gather about a golf ball-sized amount of batter and place into the pan. If the tongs don’t feel comfortable, you can use your hands or two spoons or whatever you prefer. But keep in mind the batter is wet and the tongs help create those stray potato shreds which are clearly the best part! You can fry about 4-5 latkes at one time; you just want to have some space between them.
- Once they are all in the pan, flatten the batter slightly with your tongs or spoon.
- Fry until golden brown on the bottom, about 5 minutes. The stray potato shreds help you see when that is without touching them, but closer to the time you can peek. Flip and fry for another 3-4 minutes, or until golden brown underneath again.
- Remove with tongs or a slotted spatula to a wire rack.
- Repeat until all the batter has been used.
- Salt immediately while on the rack, and do not blot. Eating them hot off the rack is most delicious in my opinion, but the latkes may also be served at room temperature.
NotesTo prep-ahead: Peel the potatoes and leave in a bowl of cold water until ready to grate or shred. The cold water will help the potatoes from oxidizing and turning brown/grey. Leave on the counter up to two hours, or cover and refrigerate for up to 24 hours.
Storage: The latkes keep in the fridge for up to 5 days and may be reheated for 5-7 minutes in an air fryer at 325℉ (or slightly longer in a the oven) to regain that crispy texture. They also freeze well for about 3 months. Thaw completely before reheating.
For a special appetizer: Top the warm latke with a small dollop of Creamy Horseradish Dill Sauce followed by a bite-size piece of smoked salmon. For a pretty touch, top with a small sprig of fresh dill. (These are a mega hit in Ann’s house, even with reheated latkes!)
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
- 3-4 medium sized russet potatoes, or about 2 pounds, peeled and grated (may use grating disc of the food processor instead of hand grating)
- 2 large eggs, whisked
- 2 tablespoons potato flakes, NOT potato starch. (I use Bob’s Red Mill, which is widely available)
- 2 tablespoons flour (can sub gluten free 1:1)
- ½ cup canola or avocado oil, or enough oil to reach ¼ inch up the side of the pan
- ¾ teaspoon kosher salt, or enough to salt liberally
- Optional sauce accompaniments: applesauce, sour cream, Creamy Horseradish Dill Sauce
- Mix the potatoes, eggs, potato flakes, and flour in a large bowl. I like using tongs for mixing.
- Over medium-high heat, heat the oil in large, deep skillet until hot but not smoking. (Ann likes using a Dutch oven to minimize splatter which is a good trick. A 12-inch cast iron or similar skillet works well too.)
- Using tongs, gather about a golf ball-sized amount of batter and place into the pan. If the tongs don’t feel comfortable, you can use your hands or two spoons or whatever you prefer. But keep in mind the batter is wet and the tongs help create those stray potato shreds which are clearly the best part! You can fry about 4-5 latkes at one time; you just want to have some space between them.
- Once they are all in the pan, flatten the batter slightly with your tongs or spoon.
- Fry until golden brown on the bottom, about 5 minutes. The stray potato shreds help you see when that is without touching them, but closer to the time you can peek. Flip and fry for another 3-4 minutes, or until golden brown underneath again.
- Remove with tongs or a slotted spatula to a wire rack.
- Repeat until all the batter has been used.
- Salt immediately while on the rack, and do not blot. Eating them hot off the rack is most delicious in my opinion, but the latkes may also be served at room temperature.
To prep-ahead: Peel the potatoes and leave in a bowl of cold water until ready to grate or shred. The cold water will help the potatoes from oxidizing and turning brown/grey. Leave on the counter up to two hours, or cover and refrigerate for up to 24 hours.
Storage: The latkes keep in the fridge for up to 5 days and may be reheated for 5-7 minutes in an air fryer at 325℉ (or slightly longer in a the oven) to regain that crispy texture. They also freeze well for about 3 months. Thaw completely before reheating.
For a special appetizer: Top the warm latke with a small dollop of Creamy Horseradish Dill Sauce followed by a bite-size piece of smoked salmon. For a pretty touch, top with a small sprig of fresh dill. (These are a mega hit in Ann’s house, even with reheated latkes!)