Ingredients for Potato Latkes<\/h2>\n\n- Potatoes: <\/strong>Russet potatoes crisp up perfectly on the outside while maintaining a fluffy interior\u2014two crucial characteristics of potato latkes.<\/li>\n
- Onion: <\/strong>Onion is used in potato latkes to add an allium flavor, breaking up the rich taste of the potatoes and oil.<\/li>\n
- Egg: <\/strong>An egg is crucial to a latkes recipe to bind the ingredients together and form perfect spheres.<\/li>\n
- Oil: <\/strong>The best oils for frying<\/a> latkes are vegetable, canola, safflower or peanut oil. These all can handle the high heat you need to crisp up latkes without burning the oil.<\/li>\n
- Toppings: <\/strong>Traditional latke toppings include old-fashioned applesauce<\/a>, sour cream or both. You can also try other latke topping ideas<\/a> like smoked salmon or trout, poached eggs, caramelized onion dip<\/a> or Romesco sauce<\/a>.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Prepare the vegetables<\/h3>\n
Coarsely grate the potatoes and onion. Place the vegetables in a clean dishtowel or a few layers of paper towels, and squeeze the vegetables to remove as much liquid as possible. Discard the excess liquid.<\/p>\n
Editor\u2019s Tip:<\/em> You can use a box grater (our fave is the Taste Recipes large box grater<\/a>) or a food processor with a coarse grating disc.<\/p>\nStep 2: Create the latke batter<\/h3>\n
Place the grated vegetables in a large bowl. Stir in the egg, salt and pepper.<\/p>\n
Step 3: Cook the latkes<\/h3>\n
In a cast-iron or electric skillet, pour in oil to a depth of 1\/8 inch, and heat to 375\u00b0F. Drop batter by heaping tablespoonfuls into hot oil. Flatten with a spatula to form patties. Fry until golden brown, then turn and cook the other side until golden brown.<\/p>\n
Editor\u2019s Tip:<\/em> Make sure you know how to clean a cast-iron skillet<\/a>\u2014this recipe uses a lot of oil and can be messy.<\/p>\nStep 4: Drain on paper towels<\/h3>\n
![\"Drain](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Drain-on-paper-towels_FT23_16801_EC_0927_2-SS-Edit.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nRemove latkes from oil, and drain on a paper towel-lined plate. Serve with toppings.<\/p>\n
Editor\u2019s Tip:<\/em> To keep the latkes warm while you cook them all up, preheat your oven to 250\u00b0, and place a baking sheet inside. Add your cooked latkes to the baking sheet inside the oven, and get started on your next round of latkes.<\/p>\nPotato Latkes Variations<\/h2>\n\n- Swap out the potatoes: <\/strong>Sweet potato latkes<\/a> are a great alternative to traditional latkes if you still want a sturdy potato latke but prefer sweet potatoes. If you want to go low carb, try our zucchini latkes<\/a>.<\/li>\n
- Cook in the air fryer: <\/strong>Not a fan of how much oil is used to make traditional latkes? Try air-fryer latkes<\/a>. These latkes only use a little bit of oil but still get nice and crispy in the air fryer.<\/li>\n
- Add mix-ins:<\/strong> Don\u2019t be afraid to add vegetables, cheese, spices and herbs to your latke batter. Our cheese and red pepper latkes<\/a> are a testament to how delicious latke batter mix-ins can be.<\/li>\n<\/ul>\n
How to Store Potato Latkes<\/h2>\n
To store these potato latkes, let them cool to room temperature, then transfer them to an airtight container. Latkes can last in the fridge for up to three days. Reheat latkes in a 300\u00b0 air fryer, toaster or oven for 5 to 10 minutes, watching carefully so they don\u2019t burn.<\/p>\n
Can you freeze potato latkes?<\/h2>\n
Yes, you can freeze potato latkes. To freeze, allow the latkes to cool to room temperature, then place the latkes on a baking sheet. Place the baking sheet in the freezer until the latkes are solid, about two hours. Collect the frozen latkes, and place them in a resealable bag. Store in the freezer for up to two weeks.<\/p>\n
Reheat frozen potato latkes in a 400\u00b0 oven, toaster or air fryer until heated through, 10 to 15 minutes.<\/p>\n
How to Serve Potato Latkes<\/h2>\n
Serve potato latkes with side dishes like smoked cod, a winter beet salad<\/a>, stuffed mushrooms, braised Hanukkah brisket<\/a>, roasted winter vegetables, challah<\/a>, roasted chicken, and a few traditional Hanukkah recipes<\/a>. Champagne and other sparkling beverages pair excellently with fried foods like latkes.<\/p>\nPotato Latkes Tips<\/h2>\n
![\"Potato](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Potato-Latkes-Tips_FT23_16801_EC_0927_3-SS-Edit.jpg?fit=700%2C468\")
Taste Recipes<\/span><\/span><\/p>\nCan you make potato latkes in advance?<\/h3>\n
Yes, you can make potato latkes in advance, but don\u2019t do it too far ahead of time. You can cook the potato latkes the same day as serving but before guests arrive. After frying the latkes, place them on a baking sheet in a 250\u00b0 oven. This will let you fry up all the batter before serving everyone at once. However, for every minute you’re not serving (or eating!) the latkes, you’re sacrificing crispiness, so enjoy them as soon as possible.<\/p>\n
What are the best potatoes to use for potato latkes?<\/h3>\n
Russet potatoes are the best potatoes to use for latkes. Russet\u2019s high starch content allows them to brown quickly, giving you fluffy, tender interiors and very crispy edges.<\/p>\n
Should potato latkes be dense or delicate?<\/h3>\n
Potato latkes should be delicate, not dense. If the latkes are dense, they are holding too much liquid. In step 1, squeeze out as much of the vegetable liquid as possible by spreading the vegetables on a clean dish towel (or a few layers of paper towels) and rolling it up. Holding each end, twist in opposite directions. Be sure to do this over a sink! You’ll be amazed how much liquid comes out.<\/p>\n","protected":false},"excerpt":{"rendered":"
Our potato latkes recipe creates crispy, oniony latkes with a lacy exterior and creamy center. They,\u00c4\u00f4re the perfect vehicle for all kinds of toppings,\u00c4\u00eetraditional or original!<\/p>\n","protected":false},"author":7955,"featured_media":1931193,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304275,304287,304021,304328,305271,304177,304292,304338,304022,303966,304437,304988,304408,304368,303887,306848,305364,304347,304297,304268,307698,307739,324623,307754,304313,304020,304323,304005,304150,303883,307614,305031],"categories-v2":[259484,308295,308300,308599,308984,308481,309216,309457,308305,308992,308603,308495,308840,308935,308813,308745,308478,309603,309376,308998,308308,259483,310669,310706,309177,310717,308313,308594,308315,308549,309434,308476,310591,308975],"coauthors":[342012],"recommended_recipes":[{"post_title":"Zucchini 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Dishes","Snacks"],"description":"Our potato latkes recipe creates crispy, oniony latkes with a lacy exterior and creamy center. They\u2019re the perfect vehicle for all kinds of toppings\u2014traditional or original!","recipeIngredient":["2 pounds russet potatoes, peeled","1 large onion","1 large egg, lightly beaten","1 teaspoon salt","1\/4 teaspoon pepper","Oil for frying","Optional toppings: Applesauce, sour cream, lox, chives, pearl onions and lemon wedges"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the vegetables","text":"Coarsely grate the potatoes and onion. Place the vegetables in a clean dishtowel or a few layers of paper towels, and squeeze the vegetables to remove as much liquid as possible. Discard the excess liquid. Editor\u2019s Tip: You can use a box grater (our fave is the Taste Recipes large box grater) or a food processor with a coarse grating disc."},{"@type":"HowToStep","name":"Create the latke batter","text":"Place the grated vegetables in a large bowl. Stir in the egg, salt and pepper."},{"@type":"HowToStep","name":"Cook the latkes","text":"In a cast-iron or electric skillet, pour in oil to a depth of 1\/8 inch, and heat to 375\u00b0F. Drop batter by heaping tablespoonfuls into hot oil. Flatten with a spatula to form patties. Fry until golden brown, then turn and cook the other side until golden brown. Editor\u2019s Tip: Make sure you know how to clean a cast-iron skillet\u2014this recipe uses a lot of oil and can be messy."},{"@type":"HowToStep","name":"Drain on paper towels","text":"Remove latkes from oil, and drain on a paper towel-lined plate. Serve with toppings. Editor\u2019s Tip: To keep the latkes warm while you cook them all up, preheat your oven to 250\u00b0, and place a baking sheet inside. Add your cooked latkes to the baking sheet inside the oven, and get started on your next round of latkes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Drain-on-paper-towels_FT23_16801_EC_0927_2-SS-Edit.jpg?fit=700,467"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 115 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"205mg sodium","carbohydrateContent":"11g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"Jewish","video":{"@type":"VideoObject","name":"Potato Latkes","description":"Check out this video for how to make Potato Latkes.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/PyhtYEw7\/poster.jpg?width=720"],"uploadDate":"2023-07-25 13:28:02","duration":"P0DT0H1M18S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/PyhtYEw7-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRaindrop"},"reviewBody":"I made these last night for dinner and everyone loved them. I did fry them up and keep them in a 200 degree oven until all of them were cooked so no one was waiting or eating cold ones. I didn't have any scallions but I do have a bunch of chive plants so I used those instead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBottle"},"reviewBody":"When I eat ethnic foods, I try to stay as close to the real thing as possible. I added matzo meal to the potato mixture for more authenticity. (Corn meal may be substituted). The meal helps to fry up crispy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Potato Latkes","description":"Check out this video for how to make Potato Latkes.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/11\/PotatoLatkes_DIYD_16801_111422_H.mp4","duration":"78","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/11\/PotatoLatkes201680120H_1920x1080.jpg","advertising":true,"jw_id":"PyhtYEw7","jw_url":"http:\/\/content.jwplatform.com\/videos\/PyhtYEw7-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/PyhtYEw7\/poster.jpg?width=720","jw_publish_date":"11\/30\/2022"},"rms_legacy_id":"16801","romance_copy_dek":"Our potato latkes recipe creates crispy, oniony latkes with a lacy exterior and creamy center. 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Potato Latke Recipe Tips<\/h2>Can you make potato latkes in advance?<\/h3>Yes, but not that far ahead of time. After frying the latkes, place them on a paper towel\u2013lined baking sheet<\/a> in a 350\u00b0F oven. This will let you fry up all the batter before serving everyone at once. However, for every minute you're not serving (or eating!) the latkes, you're sacrificing crispiness\u2014so enjoy them as soon as possible. If you're grating the potato and onion ahead of time, make sure to shred one potato and then one section of onion. The sulfur in the onion will keep the potatoes from changing color. \r\nWhat are the best potatoes to use for potato latkes?<\/h3> If you're looking for fluffy, tender interiors and very crispy edges in your latkes, Russet potatoes are the way to go. Their high starch content browns quickly. To grate them, I opt for the grating disc in my food processor<\/a> instead of a hand grater. It's significantly easier and yields a better shred. \r\nShould potato latkes be dense or delicate?<\/h3>The more moisture you have in your latke batter, the denser the cooked latkes will be. For a more delicate latke, after shredding the potatoes and onions, squeeze them with your hands to remove a lot of the liquid. Then spread the potato and onion mixture on a clean dish towel and roll it up. Holding each end, twist in opposite directions. Be sure to do this over a sink! You'll be amazed how much liquid comes out. \r\nWhat kind of oil do you use for potato latkes?<\/h3>It's important to choose one of the best oils for frying<\/a>, which means it has a high smoke point. That would be vegetable, canola, safflower or peanut oil, since these all can handle the high heat you need without burning. And when it comes to frying, don't be skimpy. You need plenty of oil in order to get that nice crispy exterior. \r\nWhat is traditionally served with potato latkes?<\/h3>Whether you're making latkes for Hanukkah<\/a> or as a dinner side dish, there are lots of options on what to serve with them. Traditionally, applesauce<\/a>, sour cream or a combination of both are served with latkes. While those are delicious, don't stop there. Try smoked salmon or trout, bacon, poached eggs<\/a>, French onion dip or Romesco Sauce<\/a>.
\r\nResearch contributed by James Schend<\/a>, Taste Recipes Deputy Editor, Culinary<\/i>","Metadescription":"This potato latke recipe is tasty at any meal. For the crispiest potato latkes, squeeze out all the liquid from the grated veggies before you fry them up. ","DigitalHeadnotes":"This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Potato Latke Recipe ","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add egg, salt and pepper. ","SequenceNo":1},{"Direction":" In a cast-iron or electric skillet, heat 1\/8 in. oil to 375\u00b0. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook other side. 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If desired, serve with toppings.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Vegetarian Side Dishes","ID":95198}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Side Dishes","ID":89460},{"Name":"Asian Vegetarian Recipes","ID":89468},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Recipes","ID":89684},{"Name":"Italian Side Dishes","ID":89720},{"Name":"Italian Vegetarian Recipes","ID":89732}],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Carb Recipes","ID":105168},{"Name":"Low Carb Side Dishes","ID":105292},{"Name":"Low Fat Recipes","ID":105180},{"Name":"Low Fat Side Dishes","ID":105284}],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Hanukkah Recipes","ID":104338},{"Name":"Hanukkah Side Dishes","ID":104354}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"Taste Recipes Magazine Side Dish Recipes","ID":107501},{"Name":"Taste Recipes Magazine Vegetarian Recipes","ID":107513}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Cuisines","ID":305271},{"Name":"Jewish","ID":305364},{"Name":"Gear","ID":303966},{"Name":"Cast Iron Skillet","ID":304021},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Vegetarian","ID":305031},{"Name":"Holidays & Events","ID":304368},{"Name":"Hanukkah","ID":304437},{"Name":"Holidays","ID":304408},{"Name":"Seasons","ID":304388},{"Name":"Winter","ID":304403},{"Name":"Ingredients","ID":306848},{"Name":"Potatoes","ID":307739},{"Name":"Russet Potatoes","ID":307754},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"2 pancakes: 115 calories, 7g fat (1g saturated fat), 16mg cholesterol, 205mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 2g protein.","NoOfRatings":2,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Potato-Latkes_EXPS_FT23_16801_EC_0927_4.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Potato-Latkes_EXPS_FT23_16801_EC_0927_4.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Potato Latke Tips<\/h2>Can you make potato latkes in advance?<\/h3>Yes, but not that far ahead of time. After frying the latkes, place them on a paper towel-lined baking sheet<\/a> in a 350\u00b0F oven. This will let you fry up all the batter before serving everyone at once. However, for every minute you're not serving (or eating!) the latkes, you're sacrificing crispiness, so enjoy them as soon as possible. <br><br>If you're grating the potato and onion ahead of time, make sure to shred one potato and then one section of onion. The sulfur in the onion will keep the potatoes from changing color. What are the best potatoes to use for potato latkes?<\/h3>If you're looking for fluffy, tender interiors and very crispy edges in your latkes, Russet potatoes are the way to go. Their high starch content browns quickly. To grate them, I opt for the grating disc in my food processor<\/a> instead of a hand grater. It's significantly easier and yields a better shred. Should potato latkes be dense or delicate?<\/h3>The more moisture you have in your latke batter, the denser the cooked latkes will be. For a more delicate latke, after shredding the potatoes and onions, squeeze them with your hands to remove a lot of the liquid. Then spread the potato and onion mixture on a clean dish towel and roll it up. Holding each end, twist in opposite directions. Be sure to do this over a sink! You'll be amazed how much liquid comes out. What kind of oil do you use in a potato latke recipe?<\/h3>It's important to choose one of the best oils for frying<\/a>, which means it has a high smoke point. That would be vegetable, canola, safflower or peanut oil, since these all can handle the high heat you need without burning. And when it comes to frying, don't be skimpy. You need plenty of oil in order to get that nice crispy exterior. What is traditionally served with potato latkes?<\/h3>Whether you're making latkes for Hanukkah<\/a> or as a dinner side dish, there are lots of options for what to serve with them. Traditionally, applesauce<\/a>, sour cream or a combination of both are served with latkes. While those are delicious, don't stop there. Try smoked salmon or trout, bacon, poached eggs<\/a>, French onion dip or Romesco sauce<\/a>.
\u2014James Schend<\/a>, Taste Recipes Deputy Editor, Culinary<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Latkes"}},"analytics":[],"yoast_head":"\nLatkes Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/potato-latkes\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Latkes Recipe: How to Make It","description":"In our latkes recipe, potato latkes are fried to a deep golden, with crisp edges and a tender, creamy center. 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Directions<\/h2>\nStep 1: Prepare the vegetables<\/h3>\n
Coarsely grate the potatoes and onion. Place the vegetables in a clean dishtowel or a few layers of paper towels, and squeeze the vegetables to remove as much liquid as possible. Discard the excess liquid.<\/p>\n
Editor\u2019s Tip:<\/em> You can use a box grater (our fave is the Taste Recipes large box grater<\/a>) or a food processor with a coarse grating disc.<\/p>\n Place the grated vegetables in a large bowl. Stir in the egg, salt and pepper.<\/p>\n In a cast-iron or electric skillet, pour in oil to a depth of 1\/8 inch, and heat to 375\u00b0F. Drop batter by heaping tablespoonfuls into hot oil. Flatten with a spatula to form patties. Fry until golden brown, then turn and cook the other side until golden brown.<\/p>\n Editor\u2019s Tip:<\/em> Make sure you know how to clean a cast-iron skillet<\/a>\u2014this recipe uses a lot of oil and can be messy.<\/p>\n Remove latkes from oil, and drain on a paper towel-lined plate. Serve with toppings.<\/p>\n Editor\u2019s Tip:<\/em> To keep the latkes warm while you cook them all up, preheat your oven to 250\u00b0, and place a baking sheet inside. Add your cooked latkes to the baking sheet inside the oven, and get started on your next round of latkes.<\/p>\n To store these potato latkes, let them cool to room temperature, then transfer them to an airtight container. Latkes can last in the fridge for up to three days. Reheat latkes in a 300\u00b0 air fryer, toaster or oven for 5 to 10 minutes, watching carefully so they don\u2019t burn.<\/p>\n Yes, you can freeze potato latkes. To freeze, allow the latkes to cool to room temperature, then place the latkes on a baking sheet. Place the baking sheet in the freezer until the latkes are solid, about two hours. Collect the frozen latkes, and place them in a resealable bag. Store in the freezer for up to two weeks.<\/p>\n Reheat frozen potato latkes in a 400\u00b0 oven, toaster or air fryer until heated through, 10 to 15 minutes.<\/p>\n Serve potato latkes with side dishes like smoked cod, a winter beet salad<\/a>, stuffed mushrooms, braised Hanukkah brisket<\/a>, roasted winter vegetables, challah<\/a>, roasted chicken, and a few traditional Hanukkah recipes<\/a>. Champagne and other sparkling beverages pair excellently with fried foods like latkes.<\/p>\n Yes, you can make potato latkes in advance, but don\u2019t do it too far ahead of time. You can cook the potato latkes the same day as serving but before guests arrive. After frying the latkes, place them on a baking sheet in a 250\u00b0 oven. This will let you fry up all the batter before serving everyone at once. However, for every minute you’re not serving (or eating!) the latkes, you’re sacrificing crispiness, so enjoy them as soon as possible.<\/p>\n Russet potatoes are the best potatoes to use for latkes. Russet\u2019s high starch content allows them to brown quickly, giving you fluffy, tender interiors and very crispy edges.<\/p>\n Potato latkes should be delicate, not dense. If the latkes are dense, they are holding too much liquid. In step 1, squeeze out as much of the vegetable liquid as possible by spreading the vegetables on a clean dish towel (or a few layers of paper towels) and rolling it up. Holding each end, twist in opposite directions. Be sure to do this over a sink! You’ll be amazed how much liquid comes out.<\/p>\n","protected":false},"excerpt":{"rendered":" Our potato latkes recipe creates crispy, oniony latkes with a lacy exterior and creamy center. They,\u00c4\u00f4re the perfect vehicle for all kinds of toppings,\u00c4\u00eetraditional or original!<\/p>\n","protected":false},"author":7955,"featured_media":1931193,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304275,304287,304021,304328,305271,304177,304292,304338,304022,303966,304437,304988,304408,304368,303887,306848,305364,304347,304297,304268,307698,307739,324623,307754,304313,304020,304323,304005,304150,303883,307614,305031],"categories-v2":[259484,308295,308300,308599,308984,308481,309216,309457,308305,308992,308603,308495,308840,308935,308813,308745,308478,309603,309376,308998,308308,259483,310669,310706,309177,310717,308313,308594,308315,308549,309434,308476,310591,308975],"coauthors":[342012],"recommended_recipes":[{"post_title":"Zucchini 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Dishes","Snacks"],"description":"Our potato latkes recipe creates crispy, oniony latkes with a lacy exterior and creamy center. They\u2019re the perfect vehicle for all kinds of toppings\u2014traditional or original!","recipeIngredient":["2 pounds russet potatoes, peeled","1 large onion","1 large egg, lightly beaten","1 teaspoon salt","1\/4 teaspoon pepper","Oil for frying","Optional toppings: Applesauce, sour cream, lox, chives, pearl onions and lemon wedges"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the vegetables","text":"Coarsely grate the potatoes and onion. Place the vegetables in a clean dishtowel or a few layers of paper towels, and squeeze the vegetables to remove as much liquid as possible. Discard the excess liquid. Editor\u2019s Tip: You can use a box grater (our fave is the Taste Recipes large box grater) or a food processor with a coarse grating disc."},{"@type":"HowToStep","name":"Create the latke batter","text":"Place the grated vegetables in a large bowl. Stir in the egg, salt and pepper."},{"@type":"HowToStep","name":"Cook the latkes","text":"In a cast-iron or electric skillet, pour in oil to a depth of 1\/8 inch, and heat to 375\u00b0F. Drop batter by heaping tablespoonfuls into hot oil. Flatten with a spatula to form patties. Fry until golden brown, then turn and cook the other side until golden brown. Editor\u2019s Tip: Make sure you know how to clean a cast-iron skillet\u2014this recipe uses a lot of oil and can be messy."},{"@type":"HowToStep","name":"Drain on paper towels","text":"Remove latkes from oil, and drain on a paper towel-lined plate. Serve with toppings. Editor\u2019s Tip: To keep the latkes warm while you cook them all up, preheat your oven to 250\u00b0, and place a baking sheet inside. Add your cooked latkes to the baking sheet inside the oven, and get started on your next round of latkes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Drain-on-paper-towels_FT23_16801_EC_0927_2-SS-Edit.jpg?fit=700,467"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 115 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"205mg sodium","carbohydrateContent":"11g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"Jewish","video":{"@type":"VideoObject","name":"Potato Latkes","description":"Check out this video for how to make Potato Latkes.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/PyhtYEw7\/poster.jpg?width=720"],"uploadDate":"2023-07-25 13:28:02","duration":"P0DT0H1M18S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/PyhtYEw7-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRaindrop"},"reviewBody":"I made these last night for dinner and everyone loved them. I did fry them up and keep them in a 200 degree oven until all of them were cooked so no one was waiting or eating cold ones. I didn't have any scallions but I do have a bunch of chive plants so I used those instead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBottle"},"reviewBody":"When I eat ethnic foods, I try to stay as close to the real thing as possible. I added matzo meal to the potato mixture for more authenticity. (Corn meal may be substituted). The meal helps to fry up crispy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Potato Latkes","description":"Check out this video for how to make Potato Latkes.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/11\/PotatoLatkes_DIYD_16801_111422_H.mp4","duration":"78","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/11\/PotatoLatkes201680120H_1920x1080.jpg","advertising":true,"jw_id":"PyhtYEw7","jw_url":"http:\/\/content.jwplatform.com\/videos\/PyhtYEw7-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/PyhtYEw7\/poster.jpg?width=720","jw_publish_date":"11\/30\/2022"},"rms_legacy_id":"16801","romance_copy_dek":"Our potato latkes recipe creates crispy, oniony latkes with a lacy exterior and creamy center. They\u2019re the perfect vehicle for all kinds of toppings\u2014traditional or original!","enhanced_recipe_title":"Latkes","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds russet potatoes, peeled","IngredientText":"2 pounds russet potatoes, peeled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large onion","IngredientText":"1 large onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, lightly beaten","IngredientText":"1 large egg, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for frying","IngredientText":"Oil for frying"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional toppings: Applesauce, sour cream, lox, chives, pearl onions and lemon wedges","IngredientText":"Optional toppings: Applesauce, sour cream, lox, chives, pearl onions and lemon wedges"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Potato-Latkes_EXPS_FT23_16801_EC_0927_4.jpg","RecipeId":16801,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Potato Latkes Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"46752\"]","RecipeAttachmentFileName":"Potato-Latkes_EXPS_FT23_16801_EC_0927_4.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Cook: 20 min.","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"2 dozen.","DigitalTitle":"Potato Latkes","SubmittedTitle":"Latkes","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THD17_16801_B08_10_7b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":20,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Latkes","OriginalSourceProject":"Latkes","ContestPlacement":"","Trailer":"Step 2: Create the latke batter<\/h3>\n
Step 3: Cook the latkes<\/h3>\n
Step 4: Drain on paper towels<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\nPotato Latkes Variations<\/h2>\n
\n
How to Store Potato Latkes<\/h2>\n
Can you freeze potato latkes?<\/h2>\n
How to Serve Potato Latkes<\/h2>\n
Potato Latkes Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\nCan you make potato latkes in advance?<\/h3>\n
What are the best potatoes to use for potato latkes?<\/h3>\n
Should potato latkes be dense or delicate?<\/h3>\n
Potato Latke Recipe Tips<\/h2>
Can you make potato latkes in advance?<\/h3>Yes, but not that far ahead of time. After frying the latkes, place them on a paper towel\u2013lined baking sheet<\/a> in a 350\u00b0F oven. This will let you fry up all the batter before serving everyone at once. However, for every minute you're not serving (or eating!) the latkes, you're sacrificing crispiness\u2014so enjoy them as soon as possible. If you're grating the potato and onion ahead of time, make sure to shred one potato and then one section of onion. The sulfur in the onion will keep the potatoes from changing color. \r\n
What are the best potatoes to use for potato latkes?<\/h3> If you're looking for fluffy, tender interiors and very crispy edges in your latkes, Russet potatoes are the way to go. Their high starch content browns quickly. To grate them, I opt for the grating disc in my food processor<\/a> instead of a hand grater. It's significantly easier and yields a better shred. \r\n
Should potato latkes be dense or delicate?<\/h3>The more moisture you have in your latke batter, the denser the cooked latkes will be. For a more delicate latke, after shredding the potatoes and onions, squeeze them with your hands to remove a lot of the liquid. Then spread the potato and onion mixture on a clean dish towel and roll it up. Holding each end, twist in opposite directions. Be sure to do this over a sink! You'll be amazed how much liquid comes out. \r\n
What kind of oil do you use for potato latkes?<\/h3>It's important to choose one of the best oils for frying<\/a>, which means it has a high smoke point. That would be vegetable, canola, safflower or peanut oil, since these all can handle the high heat you need without burning. And when it comes to frying, don't be skimpy. You need plenty of oil in order to get that nice crispy exterior. \r\n
What is traditionally served with potato latkes?<\/h3>Whether you're making latkes for Hanukkah<\/a> or as a dinner side dish, there are lots of options on what to serve with them. Traditionally, applesauce<\/a>, sour cream or a combination of both are served with latkes. While those are delicious, don't stop there. Try smoked salmon or trout, bacon, poached eggs<\/a>, French onion dip or Romesco Sauce<\/a>.
\r\nResearch contributed by James Schend<\/a>, Taste Recipes Deputy Editor, Culinary<\/i>","Metadescription":"This potato latke recipe is tasty at any meal. For the crispiest potato latkes, squeeze out all the liquid from the grated veggies before you fry them up. ","DigitalHeadnotes":"This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Potato Latke Recipe ","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add egg, salt and pepper. ","SequenceNo":1},{"Direction":" In a cast-iron or electric skillet, heat 1\/8 in. oil to 375\u00b0. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook other side. Drain on paper towels. If desired, serve with toppings.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Vegetarian Side Dishes","ID":95198}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Side Dishes","ID":89460},{"Name":"Asian Vegetarian Recipes","ID":89468},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Recipes","ID":89684},{"Name":"Italian Side Dishes","ID":89720},{"Name":"Italian Vegetarian Recipes","ID":89732}],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Carb Recipes","ID":105168},{"Name":"Low Carb Side Dishes","ID":105292},{"Name":"Low Fat Recipes","ID":105180},{"Name":"Low Fat Side Dishes","ID":105284}],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Hanukkah Recipes","ID":104338},{"Name":"Hanukkah Side Dishes","ID":104354}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"Taste Recipes Magazine Side Dish Recipes","ID":107501},{"Name":"Taste Recipes Magazine Vegetarian Recipes","ID":107513}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Cuisines","ID":305271},{"Name":"Jewish","ID":305364},{"Name":"Gear","ID":303966},{"Name":"Cast Iron Skillet","ID":304021},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Vegetarian","ID":305031},{"Name":"Holidays & Events","ID":304368},{"Name":"Hanukkah","ID":304437},{"Name":"Holidays","ID":304408},{"Name":"Seasons","ID":304388},{"Name":"Winter","ID":304403},{"Name":"Ingredients","ID":306848},{"Name":"Potatoes","ID":307739},{"Name":"Russet Potatoes","ID":307754},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"2 pancakes: 115 calories, 7g fat (1g saturated fat), 16mg cholesterol, 205mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 2g protein.","NoOfRatings":2,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Potato-Latkes_EXPS_FT23_16801_EC_0927_4.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Potato-Latkes_EXPS_FT23_16801_EC_0927_4.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Potato Latke Tips<\/h2>
Can you make potato latkes in advance?<\/h3>Yes, but not that far ahead of time. After frying the latkes, place them on a paper towel-lined baking sheet<\/a> in a 350\u00b0F oven. This will let you fry up all the batter before serving everyone at once. However, for every minute you're not serving (or eating!) the latkes, you're sacrificing crispiness, so enjoy them as soon as possible. <br><br>If you're grating the potato and onion ahead of time, make sure to shred one potato and then one section of onion. The sulfur in the onion will keep the potatoes from changing color.
What are the best potatoes to use for potato latkes?<\/h3>If you're looking for fluffy, tender interiors and very crispy edges in your latkes, Russet potatoes are the way to go. Their high starch content browns quickly. To grate them, I opt for the grating disc in my food processor<\/a> instead of a hand grater. It's significantly easier and yields a better shred.
Should potato latkes be dense or delicate?<\/h3>The more moisture you have in your latke batter, the denser the cooked latkes will be. For a more delicate latke, after shredding the potatoes and onions, squeeze them with your hands to remove a lot of the liquid. Then spread the potato and onion mixture on a clean dish towel and roll it up. Holding each end, twist in opposite directions. Be sure to do this over a sink! You'll be amazed how much liquid comes out.
What kind of oil do you use in a potato latke recipe?<\/h3>It's important to choose one of the best oils for frying<\/a>, which means it has a high smoke point. That would be vegetable, canola, safflower or peanut oil, since these all can handle the high heat you need without burning. And when it comes to frying, don't be skimpy. You need plenty of oil in order to get that nice crispy exterior.
What is traditionally served with potato latkes?<\/h3>Whether you're making latkes for Hanukkah<\/a> or as a dinner side dish, there are lots of options for what to serve with them. Traditionally, applesauce<\/a>, sour cream or a combination of both are served with latkes. While those are delicious, don't stop there. Try smoked salmon or trout, bacon, poached eggs<\/a>, French onion dip or Romesco sauce<\/a>.
\u2014James Schend<\/a>, Taste Recipes Deputy Editor, Culinary<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Latkes"}},"analytics":[],"yoast_head":"\n