While there are slight variations from recipe to recipe, the basic idea behind making latkes is pretty much the same: grate potatoes, add egg and flour or matzah meal and fry the patties in oil.
You can add grated apple, zucchini, sweet potato, parsnip or carrot to the grated potato (or a whole lot of other fruits and vegetables), but the idea is still the same. The big debate is usually how fine to grate the potato: I prefer shredded, though some like the more dense latke that comes from finely grated potato.
The question I am asked more than any other when it comes to latkes is: How can I make them ahead?
The absolute purist would say you can’t. And I agree (as would anyone, I am sure!) that a latke is at its best just out of the fry pan. But frying is messy and requires the cook’s complete attention– which means you can’t enjoy a room full of latke-eaters if you’re the cook. (Also, if you dress at all nicely for the room full of latke-eaters, you are bound to get oil splatters on your nice sweater.)
There are a few ways around all this. First, you can do what I did and marry a man who will fry the latkes while you host the party. 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. You can warm them by placing the latkes in a single layer on a sheet pan in a very low (200 F) oven. If they stay there too long, they will no longer be as crisp, but they will still be very appealing. The proof is that they will disappear from the platters as quickly as you can set them out.
Latkes
Some of my favorite variations include: substitute 1 pound of potatoes with 1 pound of sweet potatoes; grate 2 unpeeled Gala apples with the potatoes and add a pinch of cinnamon to the batter; replace 1 pound of potatoes with 8 ounces zucchini and 8 ounces carrots for very pretty and equally tasty latkes.
2 pounds russet potatoes, peeled
1 medium onion (about 3 inches in diameter), peeled
2 eggs
1 teaspoon salt
1/3 cup flour
10 tablespoons vegetable oil, divided
1. Cut the potatoes and onion lengthwise in pieces that fit through the chute of the food processor. Using the shredding blade, grate the vegetables together.
2. Beat the eggs lightly with a fork in a large bowl. Add the shredded vegetables, salt and flour and toss well.
3. Heat 2 tablespoons of oil in large nonstick skillet over medium heat. Use a 1/3-cup measure to scoop shredded potato mixture into 5 patties in pan, spreading each to about 3 inches in diameter. Cook until golden brown on undersides, about 3 to 4 minutes; turn and cook until again golden brown, about another 3 minutes. Repeat, adding no more than 2 tablespoons of oil for each batch, until all the potato mixture is cooked.
Makes 8 servings (24 latkes).
Nutritional analysis per serving (3 latkes): 277 calories, 4 g protein, 24 g carbohydrates, 2 g fiber, 19 g fat, 2 g saturated fat, 334 mg sodium
FAQs
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.
How to keep latkes crispy overnight? ›
Potatoes are typically 80 percent water and 20 percent solids or starch so to avoid soggy latkes, take the potato-onion mixture a handful at a time and literally squeeze the water out. Then add the eggs, flour and salt. Refrigerate covered to avoid exposure to air.
How do you keep latkes crispy when reheated? ›
Oven Reheating: An oven circulates heat evenly around the latkes, preventing sogginess and promoting an all-around crispiness. It's advisable to preheat the oven to 350°F and arrange the latkes in a single layer on a wire rack placed on a baking sheet.
Can you keep latke batter overnight? ›
Pre-Mix: Prep latke batter and keep in a sealable container in the fridge for a few hours or overnight. 4. Pre-Fry: Day of: Fry and keep at room temp.
How do you keep latke batter from turning brown? ›
When peeled, potatoes begin immediately to oxidizeand turn brown. One of the tricks to reduce discoloration is squeezing out all of the potato water (See tip #7). Another trick is grinding the potatoes with onions; they help keep the potato mixture white. More onions are added later for flavor.
How long in advance can you prep potatoes? ›
If you'll be cooking the potatoes in the next few hours, you can leave them submerged in water at room temperature, Tiess says. If it will be longer than a few hours, place them in the refrigerator. Peeled, sliced, submerged, and refrigerated potatoes should be cooked within 24 hours.
What is the best oil to use for frying latkes? ›
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.
How to keep latkes from turning grey? ›
When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.
Does soaking potatoes overnight make them Crispier? ›
Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.
What's the difference between hash browns and latkes? ›
Latkes also aren't hash browns. Hash browns are all about crispy, burnished crust, with just enough potato-y center to gain a third dimension and a little give. A latke's interior should be plump and slightly cakey, but yielding, with recognizably rustic strands of potato intertwined with onion.
Make ahead: Latkes are best made and served right away. They can be fried and kept warm in a 200°F oven for up to 30 minutes. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Recrisp in a 300°F oven for 5 to 10 minutes.
How to store latkes for next day? ›
Make the latkes ahead of time and store them in the refrigerator in a single layer on baking sheets. Or freeze them flat in a single layer (transferring them to a resalable bag once they're frozen flat). To reheat them bake them in a 425 degree F oven until they're warmed through and crisp.
Can you make latkes ahead of time and freeze? ›
New York Times food writer Kim Severson pan-fries her latkes and then freezes them, in a single layer, on a plastic wrapped baking sheet. When the hungry crowd arrives, she bakes them in a 425° F oven for 15 to 20 minutes, until hot and crispy.
Can I make pancakes ahead of time? ›
MAKING AHEAD
You can store the made pancakes in the fridge, wrapped in foil, for up to 2 days - just reheat before use.
Can you prepare potatoes the day before Christmas? ›
Prep your veg the night before
Peel potatoes, carrots, parsnips and any other veg you're having and leave them in pans of cold water overnight. This will save you a lot of faff and additional mess on Christmas morning.
Can you prepare new potatoes in advance? ›
There are two ways you can prepare the potatoes in advance. You can make the cuts in the potatoes a day ahead. The flesh of the potatoes will discolour over time, so once the potatoes have been cut put them into a pan or bowl, cover them with water and leave overnight in the fridge.
