Latkes (Potato Pancakes)

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If you've never tried Latkes, you're missing out, and let us be the first to introduce you to your new favorite food!

Latkes are a popular dish served during Hanukkah, so we took to the Test Kitchen to bring you this recipe just in time for the holiday! These are versatile and can be served with almost any meal, but we think they make the perfect addition to your holiday brunch.

We made ours using Russet potatoes because they are higher in starch and have less water, which is key to frying up these crisp patties. Although latkes are relatively easy to make, they are time-consuming, but don’t let them scare you; we promise they are worth it!

WOT we love about this recipe: You can make them ahead of time or even freeze them to reheat in the oven later.

A few tips we wanted to share:

If you do not have a food processor, you can use a box grater using the large shredding side.
Try grating the potatoes and onion together for optimal flavor melding.
Make sure to save the reserved potato starch that accumulates while the potatoes drain.

Latkes

Servings Latkes

Equipment

Food Processor - optional

Ingredients

6 medium russet potatoes, peeled
1 medium yellow onion, peeled
2 large eggs, beaten
½ cup scallions, finely chopped
1 tsp. kosher salt
½ cup panko
Vegetable oil, for frying

For serving

Applesauce, sour cream with chives, smoked salmon.

Instructions

Using a box grater or a food processor, grate the potatoes and onion together. If you are using a food processor, use the side of your hand to create a dam and pour off any water at the bottom of the food processor bowl.
Place a colander inside a large bowl. Place the onion and potato mixture in the colander and press the mixture to release additional water from the potatoes and onion. Place a damp paper towel on top of the mixture and cover the paper towel with a clean dish towel. Place in the refrigerator for one hour.
After one hour, remove the colander from the bowl and set it aside. **Very important** In the bottom of the draining bowl, there will be water. Carefully pour out the brown water, but leave the starch that collected, at the bottom of the bowl, this will help to bind the potato pancakes.
To the potato starch, add the beaten eggs, chopped scallions, and salt. Add the reserved potato and onion mixture and sprinkle with the panko. Toss to combine. The mixture will be very wet.
In a deep skillet, add enough vegetable oil to come up about ½” inside the skillet. Heat oil to temperature, or oil shimmers. Tip: Using the handle base of a wooden spoon, place in oil, when bubbles form around the handle base, the oil is at temperature.
Use your hand to scoop up about 1/3 cup of mixture and press firmly to form a pancake. Gently lay in the oil. Work in batches, making sure you have enough room for flipping.
Fry the latkes over medium-high heat, turning once until perfectly golden and crisp. Ours took about 4 minutes per side.
Transfer the latkes to baking grate and immediately season with salt. Repeat until you have used all the mixture.
Serve with applesauce, sour cream with chives, or smoked salmon.
If making ahead, heat oven to 350°, place latkes on a baking sheet, and bake for 8-10 minutes or until heated through and deliciously crisp.