I love latkes so much, I named my dog after them.
That’s not the punchline to a joke. When we got our Labrador retriever puppy in November 2019, we took one look at her pale yellow coat and named her Latke. And last Hanukkah, we even tried photographing Latke with latkes, but being true to her Labrador self, she ate them before we could snap a single frame.
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A little wine and time make this pot roast tender and flavorful
So, latkes are something I’ve obsessed over since I was a kid, begging my mom to make them for me year-round. As an adult, I’ve made all kinds: with potatoes and with other vegetables, coarsely shredded and finely grated, fried and baked, with all manner of seasonings, spins and techniques.
But for me, nothing beats a crispy, lacy classic potato latke with few ingredients.
Latkes are akin to a good pair of jeans: quotidian and humble enough for weeknight dinners, festive and elevated for a dress-up occasion. Making them reminds of the Before Times when I threw latke parties — basically an excuse to eat as many potato pancakes as stomachs would allow, with or without various accoutrements, from simple sour cream and applesauce to decadent caviar. (And, obviously, bubbles to go with it all.)
This year, rather than making mountains of latkes, I’ll scale down for our family of three, but I still plan to throw a latke party. Finding joy and merriment where one can is one of 2020’s great lessons.
Most classic potato latke fans fall into two camps: those who like dense, finely grated ones shaped like hockey pucks and those who want coarsely shredded ones with lacy, crispy frilly bits and a bit of a disheveled look about them. I stand firmly in that latter camp.
To me a great latke is a decidedly crispy one, the kind that almost shatters against your teeth with a satisfying crunch. In the center, there’s a bit of softer potato as well. Like a great cookie, a great latke needs both — the crispy and the chewy — to be heavenly.
My latke recipe is simple and not unlike many out there: potatoes, a little onion, eggs and flour. I season the mixture with a generous helping of salt (don’t be afraid to use a generous hand here — the potatoes can handle it) and a bit of ground black pepper. Then I add my “secret” ingredient, which is potato starch. More starch and less liquid equals a crispier (and thus tastier) latke.
The idea to add extra starch occurred to me one day while patting dry chicken wings, which I was about to coat in cornstarch and then fry until crispy. What if, I thought, I did the same with latkes? Get rid of excess moisture and up the starch content for crispiness beyond compare.
I never looked back.
While the recipe is elementary and pantry-friendly, it’s important to start with the right kind of potato. Russets, packed with starch and relatively low in moisture, are ideal.
Once they’re shredded, it is important to drain the potatoes of as much water as possible — more liquid means a mushier latke. I like to wrap my grated potatoes in a cheesecloth bundle and then twist, twist, twist and squeeze, squeeze, squeeze. I drain that excess liquid into a bowl, which I let sit for a bit while I mix in the other ingredients. Once the starch in the drained liquid settles on the bottom, I carefully pour off the liquid and scrape the thick, chalklike layer of starch into the potato mixture. To answer the siren-call of promised crunch, I add an additional tablespoon of potato starch (though cornstarch will do in a pinch) to the mixture.
And then, I fry.
This Hanukkah, we will skip the decadent accoutrements, as they feel wrong against the backdrop of such a difficult year. We’ll forgo the caviar and the bubbles, and instead keep it simple, with plenty of sour cream and applesauce.
And as we light the menorah candles, we will wish for more light and joy in the upcoming year, looking forward to the time when we can see our loved ones and hug one another.
Get the recipe: Classic Potato Latkes
FAQs
Latkes are potato pancakes that are a traditional food served during the Hanukkah celebration.
What is the story of potato Latke? ›
As the potato became popular in eastern Europe, it was quickly adopted to the point that today, latke is almost synonymous with potatoes. The latke is traditionally prepared during the Hanukkah holiday to commemorate the miracle of the oil in the Jewish Temple in Jerusalem lasting eight days.
What are latkes made of? ›
Latkes are pan-fried potato pancakes made from grated potatoes and onion, an egg, and a binder, such as matzo meal or breadcrumbs. Their crispy exterior and a light, creamy inside are all thanks to being pan-fried in a generous amount of fat.
What to eat with potato latkes? ›
What to Serve with Latkes?
- Serve Latkes with Borscht.
- Serve Latkes with Pierogi.
- Serve Latkes with Chicken Paprikash.
- Serve Latkes with Veal Goulash.
- Serve Latkes with Beef Stroganoff.
- Serve Latkes with Chicken Noodle Soup.
- Serve Latkes with Matzoh Ball Soup.
- Serve Latkes with Mushroom Gravy.
A common explanation is that we eat latkes (potato pancakes) because they are cooked in oil and this remind us of the miracle that a single cruse of oil found in the Temple lasted for eight nights.
Where did latke come from? ›
The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century. That, it seems, is where Jews first fried pancakes to celebrate Hannukah. Only back then, they were made of cheese.
Are potato latkes healthy? ›
Latkes are easily one of our favorite holiday foods, but considering they are traditionally fried in lots of oil, they're not necessarily the healthiest! So I took it upon myself to turn these beloved potato pancakes into a healthier, baked version that are vegan and gluten free.
What is a fact about latkes? ›
We all know latkes are delicious, but there are many other important facts you should know!
- We Eat Them Because They're Oily. ...
- Latke is Yiddish for “Pancake” ...
- In Hebrew They're Called Levivot. ...
- Maimonides' Father Talks About Fried Hanukkah Foods. ...
- Potatoes Are Most Popular. ...
- Cheese Dishes Are More Traditional.
These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.
Can I freeze potato latkes? ›
To freeze latkes, be sure they are completely cool; place them in a single layer on a baking sheet, and cover with plastic wrap. Once frozen, the latkes may be transferred to a heavy-duty plastic freezer bag.
Officially, though, a latke is simply a pancake—the word itself comes, via Yiddish, from a Russian word meaning "little pancake." Latkes can in fact be made from almost any vegetable, bean, cheese, or grain.
What does latke taste like? ›
"The flavor is potato, really just salty in a good way, maybe a little hint of onion. It's really just a nice fried, crispy soft potato with a little salt." This, of course, is the simple and traditional latke. As a cookbook author and food blogger, Kritzer gets creative with her latkes, too.
Is there a difference between potato pancakes and latkes? ›
Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.
Can latkes be eaten cold? ›
You can eat latkes, aka potato pancakes, hot or cold, fresh or as leftovers, for breakfast, lunch or dinner, as a side or a main dish.
Are hash browns and latkes the same? ›
When comparing hash browns to latkes and potato pancakes, hash browns require the fewest ingredients. Latke recipes include a binder like egg. They may sometimes have seasoning like onion plus matzo meal, baking powder, and sometimes milk.
What holiday do you eat latkes on? ›
Latkes are a Hanukkah staple as we light menorahs and eat fried food to symbolise the miracle of the single cruse of oil that lasted for 8 days. These crisp mouthfuls of pure potato joy (and their root vegetable cousin varieties) are my favourite way to celebrate and consumed by the dozens.
Do you eat latkes on Rosh Hashanah? ›
Symbolic Foods in Judaism
On Chanukah, we eat latkes. On Purim, we eat hamantaschen. On Shavuot, we eat dairy foods like crepes and cheesecake. And on Rosh Hashanah, we eat apples and honey.
Are latkes part of Hanukkah? ›
These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.
What do Jews eat at Hanukkah? ›
The eight days of Hanukkah are observed with the lighting of a menorah after sundown and meals featuring foods challah bread, kugel, potato latkes, jelly doughnuts called sufganiyot, and festive drinks.
