What are Latkes?
Latke, pronounced as “lot-kee,” is a Yiddish term for “pancake.” Latkes are essentially small, shredded potato pancakes fried in oil to achieve a crispy, hash brown-like texture. They are often served with sour cream and chives. In terms of flavor, they are somewhat reminiscent of Ukrainian Deruny, with the key distinction being the use of a star grater, resulting in a more potato puree-like texture rather than grated potato.
Traditionally, Jewish people serve latkes and other oil-fried foods during Hanukkah to symbolize and celebrate the miraculous occurrence of the menorah oil lasting for 8 nights instead of just one. While latkes can be made from a variety of ingredients like zucchini, carrots, beets, or cheese, we prefer the classic potato version. These delectable treats are so tasty that you’ll want to enjoy them all year long.
Ingredients
This latke recipe is wonderfully simple to put together, and you likely have most of the ingredients right in your kitchen and pantry.
- Potatoes – You’ll need 1 lb. or 2 large peeled russet potatoes
- Onion – Halved and peeled
- Flour – It binds the batter, adding structure and stability to the pancakes for frying
- Baking powder – A leavening agent that gives your potato latkes a delightful fluffiness and texture
- Salt and pepper – For seasoning
- Egg – Helps bind the potatoes and onion together during frying
- Kosher salt – Sprinkle on top after frying
- Oil – Vegetable oil or extra light olive oil for frying
Pro Tip:
Once the potatoes are grated, they will quickly start to look discolored. This is normal and expected. This oxidation process will not affect the final outcome of the latkes.
