The Ultimate Crispy Latke Recipe (2024)

FAQs

What is the difference between latkes and hash browns? ›

Hash browns are shredded potatoes, fried (or air-fried), til golden brown. They typically remain loose, or in shreds. Latkes, a.k.a potato pancakes, are grated or ground potatoes that are mixed with egged, flour, or other binding agents. They are one piece, like a pancake.

I will have to travel with them for two hours and latkes are only good as soon as you fry them. What can I do to keep the potato batter from turning brown? A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water.

The sour cream and apple sauce on potato pancakes is simply for flavor. Some have the custom of eating dairy in memory of the wine and cheese “party” that Yehudit served for Holofernes, but this is less common than serving foods cooked in oil.

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.

Fry in an oil with a high smoke point

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.

The Best Oil for Cooking Potato Pancakes

While I usually love cooking with olive oil, to pan-fry the potato pancakes, we need to use an oil that has a neutral flavor and high smoke point (olive oil is neither of these!). Canola oil, vegetable oil, peanut oil, and grapeseed oil would all work.

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.

Pre-Mix: Prep latke batter and keep in a sealable container in the fridge for a few hours or overnight.

Of course we associate potato latkes with Hanukkah, but in reality latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328).

What do you eat with latke? ›

The Standard: Applesauce or Sour Cream

You can't go wrong with cool applesauce and sour cream. The sweetness of the applesauce balances out the oil, and for a creamy match to salty latkes, sour cream plays a perfect counterpart. Even better? Try making your own applesauce to pair with it.

A latke (Yiddish: לאַטקע latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah.

Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten.

Crispy, fried, slightly oniony potato pancakes with decadent (that's a euphemism for fattening) toppings. Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah.

Option 4: Olive Oil (Your Last Resort)

(Basically, olive oil can't be heated as hot as other oils without breaking down, which makes food taste burned). If you're frying with olive oil, keep the temperature low as latkes can burn and turn bitter, according to Salamon.

No, hash browns and latkes are not the same thing. Although they contain similar ingredients like shredded potatoes and they are cooked in a frying pan, they are not the same.

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer?

In the United States, hash browns strictly refer to shredded or riced pan-fried potatoes, while diced and pan-fried potatoes are called country fried potatoes or home fries. Some recipes add diced or chopped onions.