The Best Latkes

I always look forward to this time of year. The weather is cold (sometimes in Houston) and we get to eat yummy fried potato cakes, latkes. My whole family gets together and we throw a Hanukkah party with presents, gelt (chocolate coins), dreidels and best of all, latkes!

I have a confession: I’ve never made them before yesterday. My mom was always the chef and man does she make good latkes. This year, per my job, it’s my turn to make them. I had a minor freak out in trying a recipe but I was able to add a few things to make it better. Combining recipes in the thick of things usually works for me. Thankfully, it all worked out and I came up with the best recipe. They’re crunchy on the outside and hashbrown like in the middle. All they need are some applesauce and sour cream!

It is important to follow the recipe step by step because they really are a labor of love. If you miss a step, they aren’t going to turn out right.

I have 2 major tips that will make a world of a difference:

1. Squeeze out the shredded potato onion mixture 2 times in a towel.
2. After scooping the mixture and dropping it into the oil, gently flatten with a spatula.

Print Recipe

The Best Latkes

Prep Time

10 minutes

Cook Time

8 minutes

Servings

Ingredients

• 5 large russet potatoes
• 1 teaspoon salt or to taste
• large russet potatoes teaspoon black pepper
• ½ cup flour
• 4 eggs beaten
• 1 teaspoon baking powder
• 2 shallots
• 5 garlic cloves
• 1 yellow onion

Prep Time 10 minutes Cook Time 8 minutes Servings Ingredients 5 large russet potatoes 1 teaspoon salt or to taste large russet potatoes teaspoon black pepper ½ cup flour 4 eggs beaten 1 teaspoon baking powder 2 shallots 5 garlic cloves 1 yellow onion

Instructions

1. In a food processor fitted with the blade attachment, blend the garlic, shallots and onion.
2. Change the blade attachment to the shredder. Peel, wash and shred the potatoes. After, empty the mixture into a kitchen towel and squeeze out all of the liquid. Open the towel, fluff the mixture and squeeze 1 more time. You may have to do this in 2 segments, as there will be a lot of the potato mixture.
3. Empty the drained potato mixture into a large bowl. Add salt, pepper, flour, eggs, and baking powder and mix by hand.
4. In a large skillet, pour vegetable oil ¼” from the bottom. Heat to medium and test with a small piece of potato- the mixture should sizzle.
5. Using a 1 ½ Tablespoon scoop, scoop and drop the mixture into the oil. Flatten them out with a spatula to ensure an even distribution. Cook on each side about 4 minutes depending on the heat level. The bottom should be a nice golden brown color.
6. Once the latke is done cooking, transfer to a cookie sheet lined with foil and 2 paper towels on top. Sprinkle a little salt on top while it’s still hot. Serve immediately.
7. You can keep them warm in a 300 degree oven until you serve them.
8. Freezer friendly: put the latkes in a freezer bag and freeze for up to 3 weeks. Place them on a cookie sheet and into a 350 degree oven for 15-20 minutes to re-crisp.

Recipe Notes

I have 2 major tips that will make a world of a difference:

1. Squeeze out the shredded potato onion mixture 2 times in a towel.
2. After scooping the mixture and dropping it into the oil, gently flatten with a spatula.