If you are trying to make potato pancakes for a family dinner or latkes for Hanukkah, read on! This is classic recipe for potato pancakes makes a ton so you can enjoy all week long!
On the day before the first night of Hanukkah, it’s time to start making the potato pancakes. Yes, that’s right! Time to start the latkes.
We make a big batch of our latkes because we also like having them on hand to warm all week; like at breakfast with a fried egg on top or after school topped with pasta sauce and cheese. You get the idea.
This recipe is for the classic potato pancakes (latkes), but you can also use sweet potatoes, zucchini, spaghetti squash, and more. I really don’t follow any recipe except adding what I want.
If making basic traditional latkes with russet potatoes, I use 1 potato per person as a guide.
Are latkes and potato pancakes the same thing?
Yes and no. Latkes and potato pancakes both use potatoes and eggs as the main ingredients. They are both fried in oil until they are crispy and golden brown while retaining a softer center.
However, latkes typically also include a binder like flour, matzo meal, or even baking powder. Potato pancakes usually do not include the binder ingredient, and are seen as a simpler dish. Potato pancakes can also be made from raw and cooked mashed potatoes though that is not the way I make them.
The origin of latkes is a little uncertain. Many historians have attributed their creation to Jewish Italians fleeing Sicily who brought their fried dish to other parts of Europe. Potato pancakes have been popular on the streets of Germany and Poland for over a century. It is possible one dish contributed to the other.
How To Make The Best Potato Pancakes (Latkes) Recipe
THE DAY BEFORE
Prepare a huge bowl 1/2 full with ice water. I use my bread bowl because it fits nicely in my fridge. Everyone up north can just put it in the garage or outside!
Hand grate or grate one potato per person in the Cuisinart. Keep grating until you have the desired amount in your ice water.
After you grate 2-3 potatoes, place them in a colander and press to drain the water.
Place grated potatoes in the ice water bowl, making sure you add water and ice as needed to keep the potatoes covered.
THROUGHOUT THE DAY
Drain the ice water from the potatoes and refill. I repeat this 3-4 times a day for at least 24 hours before making the latkes. This will not only keep them from browning but will make super crisp and yummy latkes. And above all saves the grating mess from happening in the middle of everything else.
DAY OF
Drain potatoes very well. If you have the time, lay out on a towel to dry out. Place back in the bowl and add one of the following for every two potatoes you grated.
- 1 grated onion
- 1 extra large egg
- 2 tablespoons binder – flour, matzo flour, rice flour, or pick your favorite
- Salt and pepper to taste
- Add extra ingredients to customize this recipe if you would like. I sometimes add spinach, parsley, or other seasonings like garlic.
Fry in oil, only turning when the side is nice and crisp. Â I use canola oil.
Serve the potato pancakes with applesauce and sour cream for a traditional Hanukkah dish or make them your own. Don’t forget. You can eat these latkes all year long too.Â
Want more ideas for Hanukkah? You might like more Hanukkah recipes or grab some creative Hanukkah gift ideas.
WHAT DO YOU ADD TO YOUR LATKES RECIPE?
Latkes Recipe
If you are looking for a latkes recipe for Hanukkah, read on! This is a classic recipe that makes a ton to enjoy all week long!
Ingredients
- 1 potato per person
- And add one of the following for every 2 potatoes you grated:
- * 1 grated onion
- * 1 extra large egg
- * 2 tablespoons binder - flour, matzo flour, rice flour, or pick your favorite
- * Salt and pepper to taste
Instructions
THE DAY BEFORE
* Prepare a very large bowl 1/2 full with ice water. I use my bread bowl, because it fits nicely in my fridge. Everyone up north can just put it in the garage or outside!
* Hand grate or grate 1 potato per person in the Cuisinart.
* After you grate 2-3 potatoes, place in a colander and press to drain the water out.
* Place grated potatoes in the ice water bowl, making sure you add water and ice as needed to keep the potatoes covered.
* Keep grating until you have the desired amount in your ice water.
* Drain the ice water from the potatoes and refill.
I repeat this 3-4 times a day for at least 24 hours prior to making the latkes.
This will not only keep them from browning, but will make super crisp and yummy latkes.
And, above all saves the grating mess from happening in the middle of everything else.
* Drain potatoes very well. If you have the time, lay out on a towel to dry out.
Place back in the bowl and add one of the following for every 2 potatoes you grated:
* 1 grated onion
* 1 extra large egg
* 2 tablespoons binder - flour, matzo flour, rice flour, or pick your favorite
* Salt and pepper to taste
* This is where you can also add what you would like. I sometimes add spinach, parsley, or other seasonings like garlic.
* Fry in oil only turning when the side is nice and crisp. I use canola.
* Serve with applesauce and sour cream.
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
