Is there a difference between potato pancakes and latkes?

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges . Latkes also aren't hash browns.

What were the original latkes made of?

Of course we associate potato latkes with Hanukkah, but in reality latkes descends from Italian pancakes that were made with ricotta cheese . The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus (c. 1286-1328).

What is the difference between latkes and draniki?

Draniki is the Russian word for these potato fritters. Deruny is the Ukrainian word. Latkes is the Yiddish word . "Potato Fritters" is the description of the recipe in English, so you can explain to your family and friends the delicious dish you're serving them!

What is the difference between latkes and hash browns?

Hash browns are shredded potatoes, fried (or air-fried), til golden brown. They typically remain loose, or in shreds. Latkes, a.k.a potato pancakes, are grated or ground potatoes that are mixed with egged, flour, or other binding agents. They are one piece, like a pancake.

What is the best oil for potato pancakes?

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.

Why do Jews eat potato latkes on Hanukkah?

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah , when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Why do Jews eat applesauce with latkes?

Tradition says so. Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious .

Why do you put applesauce on potato pancakes?

The sweet tang of applesauce adds a contrasty punch to the potatoes and green onions, which make up latkes, while also cutting the grease from frying them . On the other hand, sour cream, while also adding its own version of tartness, can weigh the fried potato cakes down with dairy.

What is traditionally served with latkes?

Latkes are just fried potatoes, so they're basically a blank canvas of crispy deliciousness. Pick any of our top latke recipes and try a new topping this year. Applesauce and sour cream are the traditional accoutrements for latkes.

When did Jews start eating latkes?

The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century . That, it seems, is where Jews first fried pancakes to celebrate Hannukah. Only back then, they were made of cheese.

What ethnicity are potato pancakes?

Latkes (לאַטקע, sometimes spelled latka) are potato pancakes that Ashkenazi Jews have prepared as part of the Hanukkah festival since the mid-1800s, when a series of crop failures in Poland and Ukraine led to mass planting of potatoes, which were easy and cheap to grow.

Why do they make potato pancakes on Hanukkah?

A common explanation is that we eat latkes (potato pancakes) because they are cooked in oil and this remind us of the miracle that a single cruse of oil found in the Temple lasted for eight nights.

Crispy Classic Potato Latkes Recipe (2024)

Posted: June 24, 2021 by lena gladstone | Updated: June 25, 2021

My 5-ingredient Crispy Classic Potato Latkes Recipe makes for a crunchy snack, breakfast, or side dish. Traditionally served at Hanukkah, these golden brown potato pancakes taste so savory and are perfect for dipping in the creamy sour cream and dill sauce.

Jump to Recipe

The Best Potato Latkes Recipe

I’m obsessed with these crispy potato pancakes! Crunchy on the outside and soft on the inside, my Crispy Classic Potato Latkes Recipe is great for a crowd, at Sunday brunch, or celebrating Hanukkah.

Potato latkes are a celebratory food traditionally served around Hanukkah. Made with shredded potatoes, onion, and eggs, the pan-fried latkes are so crispy and savory. I served them with a refreshing sour cream and dill sauce but you can use hummus, pesto, tzatziki, or applesauce instead.

There’s lots of room for customizations in this latke recipe. Make them extra savory with chives or Cajun seasoning mixed in, or add a little nutrition by using sweet potatoes instead. However you serve them, crispy classic potato latkes are sure to be a hit!

How to Shred Potatoes

Shredding the potatoes and onions in a food processor with a shredding attachment will make the process so quick and easy. Otherwise, do it by hand using the large holes on a hand grater.

How to Bind the Potatoes

Potato latkes need a binding agent, A.K.A. something that will hold them together. In this recipe, the potatoes and onions are mixed with eggs and flour, but applesauce, matzo meal, or breadcrumbs are sometimes used instead. Once they all come together and the mixture emulsifies, the latke patties stick together and won’t fall apart.

How To Make Potato Latkes

Once the potatoes and onions are shredded and drained, mix them in a bowl with the eggs, flour, and salt.

Heat the oil in a skillet and drop in spoonfuls of the latke mixture. Cook for 1 minute before pressing them down with a spatula. Flip them over when they’re golden brown and cook for another few minutes on the other side. Transfer the fried latkes to a paper towel-lined plate.

When all of the mixture is used up, you can serve the latkes right away with sour cream or yogurt sauce or store them in the oven until you’re ready to dig in.

What To Serve With Latkes

Latkes are traditionally served with sour cream and applesauce on top or on the side for dipping. Sour cream or plain Greek yogurt mixed with a little dill, chives, or green onions adds a touch of extra delicious flavors. If you’re serving these at a party, include loaded hummus and arugula basil pesto for more nutritious dip options.

Latkes aren’t only for dipping! They make a crispy and savory replacement for English muffins with salmon eggs benedict or bagels with cream cheese and lox. Top them with my pickled red onions to really make the savory flavors pop!

Tips and FAQs

It’s very important to squeeze as much liquid from the shredded potatoes as possible. This is the secret to crispy potato latkes!
Use an oil with a high burn point, like avocado oil. Other good options are peanut oil, grapeseed oil, or canola oil.
Keep the oil hot in the pan by only frying a few latkes (about 5 to 7) at a time. Overcrowding will affect the temperature of the heat.
Feel free to add more seasonings into the latke mixture, like Cajun seasoning, dried herbs, or ginger.
Make the pancakes as thin or as thick as you like!
This recipe makes about 22 to 26 latkes. If you end up with leftovers, wrap them in plastic and store them in the fridge for 1 or 2 days, or freeze them for up to 2 weeks.

Do You Peel Potatoes For Latkes?

I like the look of the peeled potatoes in latkes, but you can leave them unpeeled if you want to save time. Just make sure you wash and scrub unpeeled potatoes really well.

What Type Of Potato Is Best For Latkes?

Any type of potatoes with a lot of starch will work. I used Yukon Gold’s, but you can use Russets or even baby potatoes of any color.

Can I Make Latkes With Sweet Potatoes?

Yes! Use the same measurements in the recipe if you’re making these with sweet potatoes instead.

How to Reheat Latkes

Reheat leftover latkes in a frying pan with a little oil over medium heat so they retain their crispiness. Alternatively, add them to a parchment-lined baking sheet and reheat in a 350ºF oven until warmed through.

More Comforting Recipes with Potatoes

Easy Olivier Salad
Leftover Mashed Potato Waffles
Grilled Smashed Potato Salad
Mini Hasselback Potatoes

If you try this Crispy Classic Potato Latkes Recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!