Written by Ariel Stein
One of my family’s favorite Hanukkah traditions is having a latke-tasting party. We will try different latkes (i.e. classic potato, sweet potato, zucchini, etc.) with different toppings. It’s so fun to try out different flavor combinations and enjoy each other’s company. Then, after dinner, we typically play a game of dreidel, sing songs, light the menorah and exchange gifts. While there are plenty of delicious takes on the latke, I’m sharing my go-to recipe for classic potato latkes. They’re flavorful, crispy and perfect for topping with applesauce, sour cream and more!
3 lbs Yukon gold potatoes, shredded
1 small yellow onion, shredded
2 large eggs
3 tbsp cornstarch
1 1/2 tsp kosher salt adjust to taste
1/2 cup vegetable oil, plus more if needed
2 tbsp all-purpose flour
Honey with honeycomb (Tip: Drizzle latkes with honey and sprinkle with pomegranate seeds)
Yields approximately 20 latkes
Prep time: 20 mins
Cook time: 15 mins
1. Rinse your potatoes in a colander under cold water and scrub them until they are free of any dirt.
2. Next, peel the skin off the potatoes. Shred the peeled potato and onion using either a box grater or food processor.
3. Using a clean kitchen towel or a cheesecloth, squeeze as much liquid out of the shredded potatoes as possible.
Tip: The more excess juice and potato starch you can squeeze out of the potatoes, the crispier they will get!
4. In a large bowl, add the shredded potato and onion, followed by the whisked egg, flour and salt. Toss with your hands to combine.
5. Into a preheated pan with oil, place a spoonful of the potato mixture and flatten with the backside of the spoon. Fry until golden, then flip with a spatula and fry on the other side. Repeat.
Tip: Don’t overcrowd the pan! Give the latkes about an inch of space between one another to help them crisp.
6. Top your latkes, serve warm and enjoy!