How To Make Potato Latkes (Without A Recipe)

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The holiday season is upon us, and what better way to celebrate than with some crispy, golden-brown potato latkes? These delicious treats are a staple during Hanukkah, but honestly, they’re perfect for any occasion where you want a comforting, savory dish.

Video: Watch Me Make Potato Latkes Without A Recipe

Now, let’s dive into making these delightful potato latkes without a strict recipe. This dish is all about tradition and flavor, but you’ll need a few key ingredients (and ratios) to get started:

Potato Latke Ingredients:

  • Russet Potatoes: The starchy goodness that forms the base of these latkes. Estimate about three potatoes per one onion.
  • Onions: A key component that adds a savory depth of flavor to the latkes. You can use a red or white onion.
  • Eggs: Essential for binding everything together. Use two eggs for every three potatoes.
  • Flour or Matzoh Meal: To help with the consistency and binding of the mixture. Start with half a cup and slowly add more if the mixture doesn’t hold together.
  • Salt and Pepper: Season to taste.
  • Neutral Oil: I prefer to use grapeseed oil for frying latkes because of the high smoke point. But you can substitute canola or vegetable oil.

Latke Ratios

Latkes are a ratio recipe. For every three potatoes, use one onion, two eggs and around half a cup of flour or matzoh meal. Plus plenty of salt and pepper. Plan on at least two latkes per person.

Easy Latke Instructions:

  1. Preparation: Begin by washing and peeling the russet potatoes. Grate the potatoes and onions using either a traditional grater or speed up the process by using a food processor.
  2. Remove Excess Moisture: To avoid sogginess, it’s crucial to eliminate excess liquid from the grated potatoes and onions. Wrap them in a clean dish towel and firmly squeeze out the moisture. This is an important step.
  3. Mixing the Ingredients: In a mixing bowl, combine the grated potatoes, onions, eggs, salt, pepper, and flour or matzoh meal. The mixture should hold together in a clump without being too wet or dry.
  4. Heating the Oil: Pour a about an inch of neutral oil into a large skillet and heat it over medium-high heat. Test the oil’s readiness by dropping in a small dollop of the potato mixture; it should sizzle immediately.
  5. Frying the Latkes: Use a slotted spoon to scoop the potato mixture and form it into patties. Gently place them into the hot oil, frying each side for about 1-2 minutes or until golden brown. Flip them when the underside reaches a beautiful crispiness.
  6. Keeping Warm: If you’re making a large batch, transfer the cooked latkes to a rack-lined baking sheet and keep them warm in an oven preheated to 300 degrees Fahrenheit.
  7. Serving Suggestions: Once done, serve these delightful potato latkes hot with a dollop of applesauce or sour cream for a perfect blend of sweet and savory flavors

About Potato Latkes:

For those unfamiliar, potato latkes are essentially fried potato pancakes—a beloved dish in Jewish cuisine, especially during the Hanukkah festival. They symbolize the miracle of the oil that burned for eight days in the Jewish Temple.

These crispy, golden-brown delights are more than just a dish; they bring families together, creating cherished memories during festive occasions. The crispy exterior combined with the soft, flavorful interior makes them an absolute crowd-pleaser.

Remember, cooking without a strict recipe allows for personal touches and experimentation, so don’t be afraid to adjust the ingredients to suit your taste preferences. Enjoy!



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