Jewish Potato Pancakes are simply classic potato latkes, traditionally eaten during the Jewish holiday of Chanukah (Hanukkah). This is an easy vegetarian, and dairy-free recipe.
Latkes are a crispy, golden-brown dish that's budget-friendly and made from 4 core ingredients: shredded or grated potatoes, onions, eggs, and matzo meal (and oil for frying). Everything else is optional.
Eat them hot or cold. Have them with sour cream, applesauce, cottage cheese, or sugar, but they're even delicious plain!
You can make them thin or thicker. Just make sure they cook all the way through so you don't serve them raw inside.
Although they're terrific any time of year, latkes are typically served during the holiday of Chanukah, when the tradition is to eat oily foods, reminiscent of the oil that was enough to light the Temple for one day but lasted for eight.
Another traditional Chanukah food is sufganiyot, which are traditionally jelly doughnuts, or sfinge, which is a Moroccan doughnut.
The word "latke" is Yiddish and comes from a Russian word that means "little pancake."
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What is needed to make these latkes?
potatoes
onions
matzo meal
eggs
oil for frying
salt and pepper, optional
additional toppings, such as sour cream or apple sauce, optional
Frequently Asked Questions (FAQs)
What are the best potatoes to use for potato latkes?
Starchy potatoes like Russet potatoes work best for latkes because their high starch content and low moisture help create a crispy exterior and fluffy interior.
What do I do if my latke mixture leaks liquid?
Liquid can seep from the shredded potatoes and onions as the mixture sits. Squeeze as much liquid as possible from the potatoes before adding the other ingredients. If more liquid accumulates while you're cooking, pour it off or add a little more matzo meal to help absorb it.
Can I make latkes ahead of time?
Yes. You can grate the potatoes ahead of time and store them submerged in water in the refrigerator for a few hours, but drain and squeeze them thoroughly right before mixing. You can also fry the latkes ahead of time and reheat them in a 400°F oven for about 5 to 10 minutes until hot and crispy.
Can you freeze potato latkes?
Yes, you can freeze cooked potato latkes. Let them cool completely, then freeze them in a single layer before transferring them to a freezer-safe container or bag. Reheat them directly from frozen in a hot oven, toaster oven, or frying pan to restore their crispiness.
What do you serve with potato latkes?
Potato latkes are traditionally served with applesauce or sour cream. They can also be served with cottage cheese, sugar, or enjoyed plain.
Why do people eat latkes on Chanukah?
Latkes are traditionally eaten during Chanukah because they are fried in oil, which commemorates the miracle of the oil in the Holy Temple that, according to Jewish tradition, burned for eight days.
What's interesting about potatoes?
The potato is a perennial, starchy tuber, a root vegetable, that is native to the Americas.
Potatoes contain health benefits and are an excellent source of fiber, vitamins, and nutrients and provide fuel for the body.
Potatoes are gluten-free and very filling. In addition, they are a good source of antioxidants-some more than others-and they contain resistant starch. However, their nutritional content depends on the type of potato. Much of a potato's nutrition is in the skin of the potato, and peeling them reduces their nutritional value.
Adding fattening toppings, such as sour cream or butter, adds calories and fat.
Different potatoes are considered to work best with different recipes, but overall, they can be used in a variety of delicious meals for recipes from all over the world.
There may be over a couple hundred varieties of potatoes in the United States, but there are only 7 main categories. The most popular of these are the red, white, yellow, and russet.
Fun Facts
- Potatoes were first cultivated in Peru by the Incas.
- Potatoes were introduced to Europe (Ireland) toward the end of the 16th century.
- Potatoes began to be planted in the colonies in the early 1700s.
- Potatoes are the #1 vegetable crop in the United States and 4th most consumed in the world.
- Idaho is the largest grower of potatoes.
- The potato was the first vegetable to be grown in space.
Love potato dishes? Try these!
Jewish Potato Pancakes
Delicious potato latkes made with 4 core ingredients. Have them with your favorite topping on Chanukah or anytime!
Ingredients
- 1 pound of potatoes
- 1 medium onion
- 2 eggs
- ½ cup all-purpose flour or matzo meal (have more on hand) *
- 1 teaspoon of salt or to taste
- ½ teaspoon ground pepper, optional
- oil for frying
- toppings of choice, optional
Instructions
- Shred or grate the potatoes and squeeze out the liquid very well (using a cheesecloth or handkerchief works well). *
- Place the drained potatoes in a bowl.
- Shred or grate onion or chop small. **
- Add onions, eggs, flour, or matzo meal to the potatoes and mix well.
- Pour oil approximately ¼" high into a frying pan (low sides are the easiest to work with) and heat on medium-high.
- When the oil is hot enough (a drop of batter will sizzle in it), drop heaping spoonfuls of the latke batter into the hot oil—making sure not to crowd them—flatten them a bit, and fry until golden brown. Then, carefully flip to fry on the other side.
- Remove from oil onto a paper towel-lined plate or tray.
- Repeat until the batter is used up. If more liquid comes out of the potatoes while the batter is sitting, pour it out or add some more flour or matzo meal to the batter.
- Serve with apple sauce, sour cream, sugar, cottage cheese, or anything you like!
Notes
*Chances are that if the batter sits for a while before or while you are frying, the potatoes will leak some liquid into the bowl, so either pour it out or you can add a little more flour or matzo meal.
**The consistency will be different if you shred or grate, so use your own preference. Also, you can shred/grate the onions and the potatoes together and then drain, if it's simpler.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 534Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 187mgSodium: 1189mgCarbohydrates: 102gFiber: 8gSugar: 5gProtein: 19g
