Potato Latkes Recipe (With Video)

Servings:

6

You’ll want to bookmark this potato latkes recipe. It makes classic, crisp, and light potato pancakes that are hard to resist. It was developed and tested to avoid issues that can come up when making latkes, like being soggy and oily. Using Russet potatoes and squeezing the moisture out of the grated potatoes is essential. You might be surprised to see one-quarter cup of light beer or lager in the ingredient list, but it’s important. The bubbles in the beer help keep the latkes light, just as using seltzer in fish fry batter does. Not only are they an essential side dish for a Hannuakh dinner, but these latkes also make a festive appetizer, especially when paired with sour cream and applesauce, and Martha’s favorite—a little caviar.

The best potatoes to use for latkes: We call for Russet potatoes for our potato latkes recipe. That’s because they are a starchy potato variety and widely available. Starchy potatoes are key to making the best latkes.

Directions

Preheat oven and grate potatoes into bowl of water:

Preheat oven to 200°F. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
Let bowl of potato water sit, then reserve residue from bottom:

Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
Add onions to potato; then add eggs, beer, and flour:

Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
Heat oil and cook latkes:

Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet.

Make a few latkes at a time. Don't crowd the pan and be careful they don't run into each other.
Keep cooked latkes warm until all are cooked, then serve:

Transfer cooked latkes to lined baking sheet and place in oven to keep warm until all are cooked. Serve warm with applesauce, sour cream, and caviar if desired.

Potato Latkes

Directions

Preheat oven and grate potatoes into bowl of water:

Let bowl of potato water sit, then reserve residue from bottom:

Add onions to potato; then add eggs, beer, and flour:

Heat oil and cook latkes:

Keep cooked latkes warm until all are cooked, then serve:

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