Grandma's Potato Latkes

Crispy potato latkes on a platter with a small dish of sour cream in the center.

5 from 46 votes

Grandma's Potato Latkes

My Grandma's Potato Latke Recipe is the BEST. Full stop. They're crispy and tasty, you can easily make these gluten-free potato latkes by using gf flour, corn meal, oat flour or chickpea flour.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Jewish Holiday

Diet: Kosher, Vegetarian

Servings:

Calories: 275kcal

Author: Debra Klein

Equipment

Ingredients

2 ½ lbs. russet potatoes shredded (about 5 large potatoes)
1 large yellow onion shredded
3 large eggs whisked
¼ cup matzo meal* see note below for GF options plus as much as ¼ cup more, as needed to soak up moisture
¾ cup avocado oil
1 teaspoon kosher salt

Instructions

Prepare two large baking sheets, one with a couple layers paper towels or brown bag material and the other with a wire rack.
Heat a large skillet over medium heat with ¼ inch oil.
Whisk eggs in a large bowl.
Peel onion and cut into quarters. Use a food processor fitted with the shredding disc to grate the onion. Transfer to the bowl with eggs and mix well.
It is not necessary to peel the potatoes, but wash them well and cut out any bruises. Cut into quarters lengthwise and shred. Mix into the egg/onion mixture, then add the matzo meal.
Drop ¼ cup latke mixture into the pan with the hot oil. Press down with a spatula to flatten. Continue to scoop latkes into pan until it's full. Wait for underneath edges to crisp up and then carefully flip to the other side.
When second side is golden brown, transfer the latke to the tray with the paper towels. Fill the spot with another ¼ cup potato mixture, and continue this way until all the latkes are cooked.
Once the excess oil is soaked up with the paper towel, transfer the hot latke to the baking tray fitted with the wire rack. Then, sprinkle with salt.
Serve warm. You can keep latkes warm by putting baking tray in a 200 degree oven.
Store latkes in an airtight container in the fridge for up to a week. Lay them in a single layer with parchment paper between layers. Latkes will stay good in the freezer for up to 6 months in freezer safe containers.

Notes

Squeezing out the liquid: My grandmother didn't squeeze out the liquid, so neither do I. I use matzo meal or all purpose flour to soak it up. The liquid gathers as time goes by, so if you're quick it won't be an issue....but feel free to add more flour/matzo meal, 1 Tablespoon at a time as needed, or pour off any liquid that has accumulated at the bottom of your bowl. Also, consider using two frying pans at once to get it done more quickly.

Flour: You can use gluten-free all purpose flour, corn meal, oat flour, matzo meal, or chickpea flour to suit your dietary needs

Eggs: Substitute with a mixture of 1 tablespoon arrowroot and 1.5 tablespoons ground flax, whisked well with ½ cup water, and set aside for 5 minutes.

Variations: Replace half the potatoes with sweet potatoes, parsnips, or zucchini. Or, if you're looking for an even healthier latke, make my baked brussels sprouts latkes. DEE-lish!

Nutritional information is based on 2 latkes being one serving and one recipe making 20 latkes.

Store | Freeze | Reheat

Large tupperware filled with layers of latkes separated by sheets of parchment paper.

Store: Cool completely on a wire rack. Transfer cold latkes into an airtight container in a single layer. Use unbleached parchment paper to separate layers.
Refrigerator: Latkes will stay good in the fridge for up to a week.
Freeze: Use freezer safe containers and make sure layers of latkes are separated by parchment.
Reheat: Lay in single layer on sheet pan with a wire rack. Heat in preheated 350 degree oven for 15 minutes. Or, reheat in a heavy skillet with a lid, over medium-low heat for 2-3 minutes per side, until heated through.

Nutrition