I have collected many recipes for latkes, including sweet potato latkes, butternut squash latkes, baked latkes, zucchini latkes, etc. The following recipe is the traditional way to make these lovely, delicious fried treats.
Enjoy the latkes with a variety of toppings. (See notes below.)
(adapted from Second Helpings Please by Norene Gilletz)
- 6 potatoes, peeled
- 1 small onion, grated
- 3 eggs
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour (potato starch or corn starch)
- 1 Tbsp oil
- 2 tsp baking powder (optional)
- Canola or vegetable oil for frying
- Optional Toppings: sour cream, apple sauce, sugar
- Grate potatoes into cold water, either by hand on the large holes on a box grater or with the larger grater attachment on a food processor.
- Pour the potatoes and water into a colander. Pour cold water through the potatoes and then drain well.
The water will wash away the potato starch, and prevent the shredded potatoes from turning a sickly shade of greenish black.
Note: It is very important to squeeze all the liquid out of the shreds before proceeding as the batter will spatter when it hits the oil if it is too wet.
- Grate the onion and add to the potatoes. Add the rest of the ingredients and mix well.
- Heat about ½” of oil in the frying pan. Drop a piece of shredded potato into the oil to test when the oil is hot enough.
- Carefully spoon some of the batter into the oil and brown the latke on each side, turning only once.
- Remove cooked latkes and drain on paper towels.
- The shredded potatoes make irregular shapes in the pan, resulting in lacy, crispy edges. You can make tiny latkes for appetizers or larger latkes to be a side dish or a main course
- Different families seem to have a variety of traditions for the best toppings to eat with latkes. I grew up with eating latkes with a sprinkling of sugar on top. SavvyDad grew up eating latkes plain. I now love my latkes with sour cream and/or apple sauce. I have seen mini latkes topped with a dollop of sour cream and garnished with a sliver of smoked salmon, capers and a tiny sprig of dill served as hors d’oeuvres at a formal party.
- Potato starch or corn starch can be used to thicken the batter instead of flour for those who do not tolerate wheat.