Potato Pancakes (Latkes)
Latkes are crispy, golden potato pancakes made from grated russet potatoes and onion, bound with egg and matzah meal, then fried to perfection. Their exterior is satisfyingly crunchy while the interior remains tender and flavorful. Traditionally served with applesauce or sour cream, these versatile pancakes can also be topped with herbs or smoked salmon, making them a comforting, festive dish with a rich cultural heritage, especially during Hanukkah.
Ingredients:
For the Potato Pancakes:
- 3 large russet potatoes
- 1 small white onion, thinly sliced
- 1 large egg
- ½ cup (118 g) matzah meal
- 1 tbsp (15 ml) salt, plus more for seasoning
- Peanut oil, for frying
For Serving:
- Applesauce
- Sour Cream
- Chopped chives, optional
- Dill fronds, optional
- Smoked salmon, optional
Method:
Grate potatoes on the large holes of a box grater. Place grated potatoes and sliced onion in the center of 2 pieces of cheesecloth and wring out as much of the moisture as possible (wrapping the loose cheesecloth around the handle of a wooden spoon and twisting can help with removing even more moisture).
Beat the egg in a large bowl. Add the shredded potatoes and onion and stir to combine. Add the matzah meal and salt and mix thoroughly.
Preheat the oven to 175 F (79 C). Place a wire rack in a baking sheet or line the baking sheet with parchment paper.
Heat ¼ inch (0.6 cm) oil in a large cast iron skillet over medium heat. Working in batches so as not to overcrowd the pan, scoop ¼ cup (59 g) portions of the potato mixture into the skillet and flatten slightly with a spatula. Fry until the latkes are browned and crispy on the bottom, about 5 minutes. Flip the latkes and fry on the second side until browned, about 5 minutes more. Transfer to the baking sheet, season with salt, and keep warm in the oven until ready to serve. Repeating with remaining potato mixture.
Serve latkes with applesauce and sour cream for dolloping on top. Chopped chives, dill fronds, and smoked salmon also make excellent latke toppings.