Discover how to make traditional latkes. This simple yet delicious recipe includes a step by step instructions that yields the best latkes!
Jump to RecipeMeet The Latke
If you are new to latkes, welcome to the family! Latkes are a type of potato pancake traditional in Ashkenazi Jewish cuisine that is customarily prepared to celebrate Hanukkah. However, unlike potato pancakes, latkes have a more browned than golden crust with wispy edges. They are typically served with apple sauce and green onions.
Today, there are many different types of latkes. While there's the traditional latke made with russet potatoes, there's also sweet potato latkes and even zucchini ones! For this recipe though, you're going to learn how to make traditional latkes. This is such a simple and easy recipe to create when you are wanting something filling and satisfying.
Simple enough that I am almost certain you already have the ingredients necessary in your pantry ready to make your first latke. I just know almost everyone has a bag of potatoes waiting to be made. Now you finally get to use them! The only two ingredients I would double check for before beginning would be some gluten-free flour and xanthin gum. Other than that, you seriously should have just about everything already!
The History Behind the Latke
Latkes are most commonly associated with Hanukkah, as they're one of the traditional foods served for the holiday. But where did it originate from? The earliest reference to potato pancakes being served on Hanukkah dates all the way back to a 1322 poem by Rabbi Kalonymus. In this poem, the latke is actually believed to be a pancake made with ricotta cheese. These ricotta cheese pancakes originated in Italy, but quickly spread through Europe.
Fast forward a bit to roughly the mid 1800's where farming was a bit different in Eastern Europe. There was a large surge of crop failures occurring that, in order to prevent famine, mass production of potato farming began. Not only were potatoes cheap, but they were also easy to grow and they quickly became a staple. Thus came the potato pancake that we know today as the traditional latke!
So why is this dish so important to Jewish culture? Most importantly, the latke symbolizes the miracle of Hanukkah. When the Second Temple of Jerusalem was ransacked, the menorah stayed lit for eight days after. The miracle in this event was that the menorah only had enough oil left to really last one day, at most. This symbolism is represented in the oil in which the latke is fried. Today, making latkes on Hanukkah is a way to honor the miracle and pass down the history from generation to generation.
Starting the Latke
The first step to making latkes starts with the onions. For this recipe, we'll be using a mandolin on the thinnest setting. A mandolin is that nifty slicing gadget where you simply slide vegetables across a smooth plane with a blade cutting into your chosen veggie. Depending on your mandolin, you should be able to easily adjust the the blade to different settings (thick to thin). I found a quick video here on how to adjust that setting!
Take a peeled and halved yellow onion, then shave it against the mandolin into thinly sliced pieces. Yellow onions are most traditionally used in latkes and have a slightly sweet, mild flavor. This flavor will pair well with the potatoes, and shaving it into thin pieces creates a better texture. Next, add in three tablespoons of olive oil into a large pan. Sauté the onions in the oil over medium heat for five to seven minutes. You will continue to sauté until the onions have become translucent and soft. Then, remove from heat and set to the side.
Preparing The Potatoes
This is the part where we start to create the actual latke! Take four large russet potatoes, then wash and carefully peel each one. Line a large bowl with paper towels and use a large grater to grate each potato into the bowl. Note that the potatoes brown very quickly, so it's important to work fast. This happens because potatoes are naturally a very starchy vegetable, in which starch easily oxidizes to a grey, brown, or even black color. However, they are still very much safe to eat at that point!
Once grated, sprinkle a teaspoon of salt over the potatoes. Then, wring the paper towels to remove as much liquid as possible. The salt will help expel any additional liquid. By doing this, you are prepping yourself for success in the later steps. The latkes will hold their shape better, thanks to this step! You'll probably have to do this multiple times, so have extra paper towels, tea towel or even a cheesecloth on hand.
Now add the potatoes to a large bowl with the sautéed onions. The onions should be room temperature before adding to the bowl. Then, whisk two eggs together and add to the potato mixture. The eggs will help bind the latkes together. Together, these ingredients will form the base of the latkes. There's just one more step before we actually form the latkes into their signature shape!
Forming The Latke Shape
Before we shape the latkes, we have to add the dry ingredients. Combine the flour, baking powder, rest of the salt, pepper, and xanthin gum in a small bowl. For this recipe, we'll be using Bob's Red Mill All-Purpose Gluten Free Flour. This flour performs like traditional all purpose flour and helps the latkes hold their shape when fried. However, because this flour doesn't have any xanthin gum already mixed in, we have to add some to our dry ingredients. Xanthin gum is a thickening agent, emulsifier and stabilizer. Basically, it prevents ingredients from separating; which is exactly what we need for this recipe!
Sprinkle this mixture over your potato mixture. Using your hands to combine all ingredients. If your potatoes are still moist, you may need another fourth to half cup more flour. This should help soak up some of that extra moisture! This is also why we try to wring out any excess moisture in the potatoes in the beginning. Be careful not to add too much flour at a time. I would recommend adding a tablespoon or two at a time to prevent over-flouring the latkes; which, can dry them out. The latkes should be just wet enough to hold their shape without falling apart.
Once the ingredients are all combined, use your hands to form 4" circular patties. Keep in mind that these patties don't have to be perfect! Traditional latkes typically have little wisps of potatoes sticking out on the edges. Just ensure they are thick enough! You want the latkes to be roughly one inch thick. Once all the latkes are formed, set them to the side. I like to place them on a prepared baking sheet to allow for easy access for the next step.
How to Fry the Latkes
If you've never fried anything before, this next step might be intimidating. I'll be the first to admit that working with hot oil scared me the first few go arounds, but it's actually much easier than you'd expect! First, ensure you have a medium-sized heavy bottom pan. A heavy bottom pan is a type of saucepan that has a thick bottom and is designed to conduct heat more slowly. This allows for better cooking results, especially when it comes to frying!
Add some safflower oil to a large pot and heat over medium-high heat until sizzling. Why safflower oil? This specific oil is great for any frying food as it has a higher smoke point that your usual canola oil. You will find this important because once the smoke point is reached, harmful compounds called free radicals are produced. So being that safflower oil has a higher smoke point, it is a great choice for sautéing or frying!
Once your oil is sizzling, carefully place one latke in the oil at a time until there's three in the pot. Keep in mind that this depends on the size of your pot. Then, reduce the heat to medium and cook for four to five minutes. Use a spatula to flip each latke and cook on the other side for four minutes. If you try to flip the latke and it begins to break, this means that the latke isn't ready yet and hasn't formed a thick enough crust. The first few latkes may take longer to cook compared to the last few, so keep that in mind. Once each side of the latke is golden brown, place on a paper towel lined baking sheet to cool.
Sides, Serving and Storing
Now that you have perfectly golden latkes, they are ready to be served! Just don't forget to serve them alongside a few dipping options. Latkes are traditionally served with apple sauce, as the fruity condiment cuts through the grease of the latkes. It's the perfect pairing to lighten up this potato pancake! You can also serve the latkes with a side of sour cream. Sour cream is a tangier option, but still pairs great with the latkes! I also like to add a little bit of minced chives and flakey sea salt.
When it comes to storing any leftover latkes, I recommend keeping them in an airtight container up to five days. Although with how tasty these potato pancakes are, I doubt they'll last that long! To reheat any leftovers, a toaster oven is the best choice. It will ensure the inside of the latke is perfectly warm, while toasting up the exterior to keep it nice and crispy.
Overall, this is such a fantastic recipe with so much rich history behind the dish itself. The recipe itself is so easy to make, whether it's your first time giving it a go or your 10th time! Easy to eat, easy to make, and easy to store, you can't go wrong with a traditional latke recipe.
Traditional Latkes
Course: Holiday Dishes, Potato DishesDifficulty: Easy15
servings30
minutes20
minutesDiscover just how easy it is to make traditional latkes!
Ingredients
One yellow onion, thinly sliced
3 tablespoons olive oil
4 large russet potatoes, peeled
2 eggs, beaten
2 ½ cups gluten-free all purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons pepper
¾ teaspoon xanthin gum
2-3 cups safflower oil
Sour cream, for serving
Apple sauce, for serving
Chopped chives, for serving
Flakey salt, for serving
Directions
- Use a mandolin on the thinnest setting to shave one yellow onion into thinly sliced pieces.
- Add the oil to a large pan and melt over medium heat. Sauté the onions over medium-low heat for five to seven minutes, until translucent and soft. Then, remove from heat and set to the side.
- Wash the potatoes and carefully peel each one. Line a large bowl with paper towels and use a large grater to grate each potato into the bowl.
- Once grated, sprinkle a teaspoon of salt over the potatoes. Then, wring the paper towels to remove as much liquid as possible. You'll probably have to do this multiple times, so have extra paper towels or a tea towel on hand.
- Add the potatoes to a large bowl with the (cooled) sautéed onions and whisked eggs.
- Combine the flour, baking powder, remaining salt, pepper, and xanthin gum in a small bowl. Sprinkle over the potatoes.
- Use your hands to combine all the ingredients. If the potatoes are still moist, you may need another fourth to half cup more flour. Just add a tablespoon or two of flour at a time.
- Once all the ingredients are combined, use your hands to form 4" circular latke patties that are roughly 1" thick.
- Add the safflower oil to a large pot and heat over medium-high heat until sizzling. Carefully place one latke in the oil at a time until there's three in the pot, then reduce the heat to medium and cook for four to five minutes.
- Use a spatula to flip each latke and cook on the other side for four minutes.
- Then, place the cooked latke on a paper towel lined baking sheet to cool and repeat.
- Serve with sour cream, apple sauce, chopped chives, or flakey salt.
Recipe Video
Notes
- Store in an air tight container up to five days.
[…] you are looking for a traditional latke recipe, check out this recipe on my blog. This recipe follows the customary recipe of potatoes, yellow onions, and no dairy. They […]