Grandma's Potato Latkes Recipe

Potato latkes topped with sour cream and applesauce.

5 from 3 votes

Grandma's Potato Latkes Recipe

Crispy, chewy, and absolutely delicious, this Grandma's Potato Latkes Recipe is a keeper. If you are looking for a traditional latke recipe for Hanukkah or any day, this is it!

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer, Side Dish

Cuisine: Jewish

Servings:

Calories: 417kcal

Author: Dana Shrager

Ingredients

12 Yukon gold potatoes about 4 pounds. Can substitute with Russet or White Rose potatoes.
2 medium sweet onions or yellow onions.
3 large eggs beaten
2-½ teaspoons Diamond Crystal kosher salt
¼ teaspoon finely ground black pepper
⅓ cup unbleached all-purpose flour or substitute matzo meal or potato starch on Passover.
1 teaspoon baking powder optional
12 ounces avocado oil for frying. Or any neutral, high-heat cooking oil like sunflower or canola oil.

Instructions

Chop onions in a food processor with the knife blade, and pulse on/off until onions are in small pieces. Alternatively, use a hand grater. Drain onions in a large colander with a plate underneath to catch excess liquid.
Prep potatoes: Prep all ingredients, and get ready to move fairly quickly once potatoes are grated because the potatoes can turn a darker color. Peel potatoes, and then grate them in a food processor with the shredding disk. Peeling is optional for Yukon gold potatoes because the skins are very thin.
Alternately, potatoes can be hand grated. Place grated potatoes in the colander with the onions.
Drain off extra liquid by pressing the veggies firmly against the colander or by squeezing the veggies firmly with clean or gloved hands. Or remove liquid by placing the veggies in a tea towel or cheese cloth and squeezing very hard. Discard excess liquid. Removing excess liquid is the key to crispy latkes.
Start the pans: Coat the bottom of 2 large, heavy fry pans with oil. Place the pans on the stove with medium heat. Make sure the oil doesn’t burn.
Combine all ingredients (except oil) in a large mixing bowl to form the batter.
Test: Have the heat on the stove as high as you can without the oil splattering (usually medium to medium-high heat). I usually run one test pancake in each pan to check the oil temperature. I also test the first cooked potato latke for taste and add more salt or onion if needed.
Pan Fry: Spoon batter into the hot pans, making small, round, thin, flat circles. Cook until dark golden brown on the bottom, and then flip and cook until nicely brown on the other side.
Cook in batches, and add more oil to the pan as needed to coat the bottom. As the latkes are made, more excess liquid will accumulate at the bottom of the batter bowl. Avoid using the excess liquid: tipping the bowl to separate out the liquid and using a slotted spoon are helpful strategies.
Cooling racks and Serving: Place cooked latkes on cooling racks covered with paper towels to drain. Optionally, give the latkes a light dusting of kosher or finishing sea salt for a little something extra on top. Serve warm with apple sauce and sour cream.

Notes

1. This is a large batch recipe for a holiday party. To serve four people, make ⅓ of the recipe.

2. Top Tips (see post for complete list):

Squeeze all the excess liquid out of the raw potatoes and onions using a tea towel or cheesecloth.
Have the oil in the pan hot but not splattering.
Scoop up batter for each latke with a slotted spoon, leaving behind any excess liquid in the batter.
For thin and crispy latkes, flatten the batter with a spoon.
Wait for latkes to get dark brown on each side before flipping and removing.
Top the finished latkes with a light dusting of salt for extra deliciousness.

3. Make Ahead:
This latke recipe can be made up to 3 days ahead and refrigerated. Or can be cooked and frozen for up to 3 months.

4. How to Store:
Store in the refigerator in an airtight container for up to 3 to 4 days.

5. How to Freeze:
Flash freeze cooked latkes on a baking sheet, and then transfer to a freezer-safe container. Store up to 3 months.

6. How to Reheat:
Straight from the refrigerator or freezer, heat latkes in a single layer on a baking sheet in a 400°F oven for about 5-10 minutes until warmed through and crispy with the oil on the surface sizzling.

Nutrition