Crunchy, golden, flavorful latkes!!! I grew up eating potato latkes. My grandmother use to fry them up and serve them with baked fish and homemade, chunky applesauce. We use to call them potato pancakes. It wasn’t until I got married that I learned the history of latkes and how they relate to and are prepared in the Jewish culture.
If it’s one thing I’ve learned about latkes, it’s that many jewish families have their own special recipe that they deem as “the right way” to make latkes and they’re pretty sensitive about it. Kinda like fried chicken in the south. Well this is my families favorite recipe and we love it!
Here’s some knowledge that Wikipedia dropped on us about latkes:“Latkes are traditionally eaten by Jews during the Hanukkah festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle. Despite the popularity of latkes and tradition of eating them during Hanukkah, they are hard to come by in stores or restaurants in Israel, having been largely replaced by the Hanuk kah doughnut due to the influence of trade unions. The word leviva, the Hebrew name for latke, has its origins in the Book of Samuel‘s description of the story of Amnon and Tamar. Some interpreters have noted that the homonym levav means “heart,” and the verbal form of l-v-v occurs in the Song of Songs as well. Latkes need not necessarily be made from potatoes. Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foodways of the various places where Jews lived.”
This easy, flavorful latkes recipe is crisp and golden on the outside and tender on the inside. I use red potatoes and green onions instead of the Yukon Gold potatoes and regular white onions. I just love that natural buttery taste of red potatoes and the boldness of green onions. A dash of seasoning salt and black pepper season up these latkes beautifully.
If you’ve never had potato latkes before then trust me, you’ll want to make them year’round! They go so well with many dishes. Traditionally, latkes are served with applesauce and sour cream, but my son demands ketchup with his. I don’t even worry about being traditional. I love adding different ingredients to change up the flavor like fresh chives, bell peppers, etc.
I hope that you enjoy these latkes as much as my family does!
Handy Dandy Tip: TO PREVENT BLAND OR OVER SEASONED LATKES ADD IN THE SEASONINGS A LITTLE AT A TIME. TASTE A TINY BIT OF THE MIXTURE AND ADJUST THE SEASONINGS. ONCE YOU GET IT HOW YOU LIKE IT, ADD THE EGG.
After you’ve made them for the first time, you’ll pretty much know the texture that you prefer. Some like it creamy or mushy on the inside, some like to taste the large shreds, some like it crispy and crunchy all the way through…just follow your taste buds!
Watch me make these latkes from start to finish!
- 3 cups red potatoes (peeled, shredded & grated)
- 5-6 green onions, chopped
- 2 cloves garlic, minced
- 1-2 teaspoons seasoning salt or regular salt (can use more or less)
- 1-1 1/2 teaspoons course black pepper
- 1 egg, lightly beaten
- 3-4 Tablespoons all-purpose flour
- vegetable or peanut oil (for frying)
- Place shredded potatoes in cheesecloth and wring out the potato juice.
- Place the dried out potatoes into a bowl.
- Add green onions, garlic, and egg.
- Stir until combined.
- Add seasoning salt, black pepper, and flour.
- Make a test patty to see if it holds up.
- Heat an inch of vegetable oil in a large skillet over medium heat.
- While the skillet is heating up form the patties.
- While forming the patties I press out the extra liquid from the patty.
- Place 3-4 patties into the skillet. Do not overcrowd.
- When the first side is golden, flip the patty and cook the other side.
- Drain them on paper towels.
- Serve immediately.