Ingredients
Check off ingredients as you go
Serves 4
- 1 kg (2.2 lb) potatoes (weight before peeling)
- 1 onion, grated (optional)
- 3 Tbsp potato starch, all-purpose flour (plain flour) or matzo meal
- 2 large eggs
- Salt, pepper
- Sunflower oil, for frying
A Hanukkah must, latkes are potato pancakes that are crispy on the outside and tender on the inside.
Crispy potato latkes
Peel and grate the potatoes on a fine grater, then the onion if you’re using it. Squeeze them dry in a clean kitchen towel or press them in a colander. This step is essential for crispy latkes: grated potatoes release a lot of water.
Mix them in a large bowl with the eggs and the potato starch (or flour), and season with salt and pepper. Shape into pancakes of equal size, pressing firmly between the palms of your hands to remove any excess liquid so they hold together while cooking.
Cooking the latkes
- Pour neutral oil into a skillet, heat over medium heat (6 on an induction cooktop), 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. Lay the latkes in gently and press lightly with the back of a fork so the whole surface is in contact with the pan. Flip to brown the second side. Drain on paper towels or in a colander and sprinkle lightly with salt. If you’re making them for the first time, I recommend tasting one to check that the inside is fully cooked; that way you can adjust the heat for the next batch.
Tips and planning
For Hanukkah, feel free to reinvent latkes with other vegetables like zucchini, onions, parsnips, sweet potatoes or carrots for a splash of color! Find my recipe for sweet potato latkes here
They’re best served right away, but if you make them ahead, you can reheat them in the oven on a baking sheet lined with parchment paper.
Serve plain or alongside fish with lemon wedges, a spoonful of sour cream and snipped chives.
Some people have the custom of eating latkes sweet, with granulated sugar or with applesauce and crème fraîche (or sour cream).
Make this recipe in a Ninja in Air Fry mode: preheat to 190°C (375°F) for 5 minutes. Arrange the latkes in a single layer in the basket (work in batches so they don’t overlap). Lightly spritz each latke with cooking spray. Cook for 8 to 10 minutes, then flip them. Spritz with a little more oil and continue cooking for another 5 to 8 minutes, until nicely golden and crispy. Serve immediately.