Discover how to make traditional latkes. This simple yet delicious recipe includes a step by step instructions that yields the best latkes!
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The History Behind the Latke
Latkes, linked to Hanukkah, first appeared in a 1322 poem by Rabbi Kalonymus describing a ricotta pancake in Italy. By the mid-1800s, a potato farming surge in Eastern Europe led to the creation of the potato pancake we know today. In Jewish tradition, latkes symbolize the Hanukkah miracle of the menorah burning for eight days, with the oil used for frying representing this miracle and honoring a rich history passed down through generations.
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Why You'll Love This
Welcome to the world of latkes! These traditional Ashkenazi Jewish potato pancakes are typically made for Hanukkah, featuring a browned crust and wispy edges, often served with apple sauce and green onions. While variations like sweet potato or zucchini latkes exist, this recipe focuses on the classic version, which is easy to make and filling. You likely have most ingredients on hand, especially potatoes; just make sure to have gluten-free flour and xanthan gum ready!
Ingredients
Here is everything you will need:
- Yellow onion, thinly sliced: Adds sweet, aromatic depth.
- Olive oil: Ensures a golden crisp with fruity notes.
- Russet potatoes, peeled: Provides a fluffy interior and crispy exterior.
- Eggs, beaten: Binds the mixture and adds richness.
- Gluten-free all-purpose flour: Creates light texture without gluten.
- Baking powder: Promotes an airy rise during cooking.
- Salt: Balances flavors and enhances overall taste.
- Pepper: Adds subtle warmth and depth.
- Xanthan gum: Stabilizes gluten-free ingredients for cohesion.
- Safflower oil: Offers neutral flavor and high smoke point for frying.
- Sour cream: Adds tangy creaminess that complements the latkes.
- Apple sauce: Provides sweet contrast and moisture.
- Chopped chives: Introduces fresh, herbal brightness.
- Flaky salt: Finishes with a flavorful crunch.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
If you need to adjust the recipe, consider these tips:
- Sweet Potatoes: Try this version of the recipe!
- Non-Gluten Free: Use your preferred all-purpose flour.
Please note that substitutions haven't been tested.eyond those listed. Adding or replacing ingredients may alter the results.
Equipment
For this recipe, all you need is; a mandolin, a skillet, a couple of large bowls, a large pot and a baking sheet!
Instructions
To make latkes, start by slicing a peeled, halved yellow onion using a mandolin on the thinnest setting (here’s a quick video on adjusting it!). Yellow onions are traditional for their mild sweetness, enhancing the potatoes’ flavor and texture.
Heat three tablespoons of olive oil in a large pan over medium heat, then sauté the onions for five to seven minutes until translucent and soft. Remove from heat and set aside.
Preparing The Potatoes
Now, let's make the latkes! Start by washing and peeling four large russet potatoes, then grate them into a large bowl lined with paper towels. Work quickly to prevent browning, then sprinkle a teaspoon of salt over the grated potatoes and wring out excess liquid using the towels—this helps the latkes hold their shape. Combine the grated potatoes with the sautéed onions at room temperature, then whisk and add two eggs to bind the mixture. This forms the base for your latkes, with just one more step before shaping!
Forming The Latke Shape
Before shaping the latkes, add the dry ingredients: combine flour, baking powder, remaining salt, pepper, and xanthan gum in a small bowl. Use Bob's Red Mill All-Purpose Gluten Free Flour, which helps the latkes hold their shape, but since it lacks xanthan gum, we add some for stabilization.
Sprinkle the dry mix over the potato mixture and combine with your hands. If the mixture is still moist, add an extra ¼ to ½ cup of flour gradually to avoid drying out the latkes.
Form 4-inch circular patties, about one inch thick—imperfections are fine! Once shaped, set the latkes aside on a prepared baking sheet for the next step.
How to Fry the Latkes
If you're new to frying, don't worry—it's easier than it seems! Use a medium-sized, heavy-bottom pan for even heat. Heat safflower oil in a large pot over medium-high heat until sizzling; its high smoke point is ideal for frying.
Carefully add one latke at a time, up to three, and reduce the heat to medium. Cook for four to five minutes, then flip each latke with a spatula and cook for another four minutes. If a latke breaks while flipping, it needs more time to form a crust. The first few may take longer to cook. Once golden brown on both sides, transfer the latkes to a paper towel-lined baking sheet to cool.
Serving Suggestions
Now that your latkes are perfectly golden, it’s time to serve! Traditionally, they’re paired with apple sauce, which cuts through the grease and lightens up the dish. Sour cream is another great option, adding a tangy flavor, especially with a sprinkle of minced chives and flaky sea salt.
Expert Tips
A sweeter alternative version of this recipe would be my Sweet Potato Latkes! For a sweet desert, I would highly recommend my Dulce De Leche Matzo Toffee!
Storage
For storing leftovers, keep them in an airtight container for up to five days, though they may not last that long! To reheat, a toaster oven is ideal, ensuring the insides are warm while keeping the exterior crispy.
FAQ
Add anything that you would like! If you are trying to keep it traditional, I would suggest sticking to the toppings listed.
Absolutely! Make as many as needed.
Pairings
This recipe is rich in history and easy to make, whether it’s your first time or your tenth. With its deliciousness and convenience, you can’t go wrong with traditional latkes!
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 […]