Potato Latkes Recipe - Belly Full (2024)

FAQs

What is the difference between potato pancakes and latkes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Or, you can grate the potatoes hours ahead and store them submerged in water in the refrigerator. Drain them well and make the batter up to two hours ahead. (It doesn't matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.

“Onions can help block oxidation by coating some of the potato cells” Don Odiorne VP of Foodservice said. That's why some cooks alternate adding potatoes and onion to the mixture rather than doing all the potatoes first.

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Your Latkes Fall Apart

Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly. Flour works too, but it sticks together and makes for denser latkes.

– Always serve latkes hot and fresh if possible.

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

Prepare the potatoes and onion.

Scrub 1 1/2 pounds russet potatoes well, but do not peel.

Your latke mixture needs to have as little moisture in it as possible. This is crucially important. Too wet, and your latkes won't hold their shape, won't crisp up, and you won't get that toasty brown exterior.

Not only are the health claims untrue, but vegetable oil has a way of being absorbed into the potatoes, giving latkes that heavy greasiness, in a way that animal fat doesn't.

Why are my potato pancakes mushy? ›

Potato pancakes may turn out mushy if there is too much moisture in the potatoes or if the batter is too wet. To prevent this, be sure to thoroughly squeeze out excess liquid from the grated potatoes using a kitchen towel or cheesecloth before mixing them with the other ingredients.

Russet potatoes make for perfect latkes

The high starch content in this potato will help the pancakes bind together and fry well. The russet is best known as the ideal spud for mashed potatoes for many of the same reasons. According to Idaho Potato, this potato is low in moisture.

Latkes have a few more ingredients than hash browns

"Potato pancakes have a bit of egg and matzo meal added to give them a little more heft," the user wrote. "I like to shred my potatoes and onions coarsely and squeeze out all their excess liquid ... lots of salt and pepper, and fry in plenty of oil."

Grate them by hand using the large holes on a cheese grater. Or, for the greatest ease, use the grater blade on a food processor: place the potato in the large feed tube, lock into place, turn on, and push through. Repeat with the other potatoes.

Latkes are basically Jewish hash browns. Traditionally served around Hanukkah (our Festival of Lights), these shallow-fried potato pancakes can be dressed up or served simply as a perfect comfort food.

A latke is a small pancake usually made with grated potatoes. Latkes are traditionally eaten during Hanukkah. Most latkes are crispy little potato pancakes that are served with apple sauce or sour cream during the eight days of Hanukkah.

Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside.

According to The Jewish Book of Why by Alfred J. Kolatch, Jews eat potato latkes during the eight days of the Hanukkah holiday “because they are fried in oil, and oil symbolizes the miracle of the cruse of oil which lasted for eight days instead of one. Latkes are called fasputshes or pontshkes by some Ashkenazim.