Ingredients
Check off ingredients as you go
Serves 4
- 1 kg (2.2 lbs) potatoes (weight before peeling)
- 1 grated onion (optional)
- 3 tablespoons potato starch, flour, or matza meal
- 2 eggs
- Salt, pepper
- Sunflower oil, for frying
Essential for Hanukkah, latkes are potato pancakes that are crispy on the outside and tender on the inside.
Crispy Potato Latkes
Peel and grate the potatoes using a fine grater, then the onion if using. Squeeze them in a clean kitchen towel or drain in a colander. This step is essential for crispy latkes - the potatoes will release water after being grated.
Mix them in a bowl with the eggs and starch (or flour), season with salt and pepper. Form equal-sized pancakes, pressing firmly in the palm of your hands to remove excess liquid, which will help them hold together during cooking.
Cooking the Latkes
- Pour neutral oil into the pan, heat over medium heat (induction at 6), and fry for 5 minutes on each side. The heat shouldn’t be too high so the inside has time to cook before the outside gets too brown. Place delicately and press lightly with the back of a fork so the entire surface makes contact with the pan. Flip to brown the second side. Place on paper towels or a colander and salt lightly. If making them for the first time, I recommend tasting one to check that the inside is fully cooked - this will help you adjust the heat for the remaining batches.
Tips and Organization
For Hanukkah, feel free to reinvent latkes with other vegetables like zucchini, onions, parsnips, sweet potatoes, or carrots for a pop of color! Find the recipe for sweet potato latkes here.
They’re best served immediately, but if making ahead, you can reheat them in the oven by arranging them on a baking sheet lined with parchment paper.
Serve plain or as a side dish with fish, lemon wedges, a dollop of sour cream, and chopped chives.
Some have the tradition of enjoying latkes sweet-style with powdered sugar or applesauce and sour cream.
Make this recipe in the Ninja using Airfry mode: preheat to 190°C (375°F) for 5 minutes. Arrange the latkes in a single layer in the basket (work in batches to avoid overlapping). Lightly spray each latke with oil spray. Cook for 8 to 10 minutes, then flip them. Spray again with a little oil and continue cooking for another 5 to 8 minutes, until golden brown and crispy. Serve immediately.