There really isn't a day that goes by without me craving some form of a potato. These days, I'm all about the Crispy Potato Latkes which is fitting as Hanukkah starts today!
Can someone confirm that I'm not alone in my potato addiction? It really comes out to shine when it's cold out because I can't think of anything I'd enjoy more than roasted potatoes, french fries, baked wedge fries with bacon or latkes! Basically anything that is starchy, crispy and warm. The best!!
Latkes are my latest obsession and my box grater has been getting a work-out as I grate potatoes on a daily basis. I topped these with all sorts of delicious combos - but any way you serve it - you can't go wrong! One quick note - ditch the olive oil when it comes to frying latkes. They cook for a few minutes so you need something with a high smoke point. Vegetable oil or grapeseed oil are my go-to's.
A few of my favorite topping combos for what to put on a Crispy Potato Latke:
- Smoked Salmon + Creme Fraiche + Caviar
- Cream Cheese + This Is Everything
- Sliced Cucumber + Fresh Dill + Labneh
- Sour Cream + Crispy Bacon + Chives (and yes as someone who is 50% Jewish I realize bacon is not Kosher, but it's delicious on a latke if you aren't strictly kosher - just saying - otherwise turkey bacon is a great alternative)
- Sautéed Apples
Crispy Potato Latkes with a Topping Bar
Ingredients
- 1 yellow onion
- 3 ½ lbs Yukon Gold potatoes, peeled
- ¼ cup chives, chopped
- 2 tablespoons all purpose flour
- 2 eggs, beaten
- Kosher salt and freshly cracked black pepper
- Vegetable oil
- Butter
Assorted Toppings
- Smoked Salmon + Creme Fraiche + Caviar
- Cream Cheese + This Is Everything Seasoning
- Sliced Cucumber + Fresh Dill + Labneh
- Sour Cream + Crispy Bacon or Turkey Bacon + Chives
- Sautéed apples with dried cranberries
Instructions
- Using a box grater or food processor fitted with grating disc, grate the onion and place in mesh strainer to remove moisture. Grate the potatoes and add to the strainer. Push out any excess moisture and set aside.
- In large mixing bowl, lightly beat eggs, then whisk in flour. Add the potatoes and onions to egg/flour mixture. Season with salt and freshly cracked black pepper. Gently mix until just combined.
- Heat a heavy-bottomed, 12-inch cast iron skillet over medium high heat. Add 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop ¼-cup portions of potato mixture into pan and flatten with spatula to form 3-inch potato pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp on the other side, an additional 4 to 5 minutes. Transfer to a paper towel lined plate to drain and excess oil and season immediately with salt and pepper. Keep warm on baking sheets in oven while cooking the remaining pancakes. Using paper towels, carefully wipe out pan and add 1 tablespoon oil and 1 tablespoon butter and repeat the process until all your potato mixture is fried. Serve with assorted toppings
Hi there - I'm wondering if there is anything I can use instead of egg here? We have an allergy in the family.
I would like to know that, as well. My family is vegan.
These are happening but can you make a caviar recommendation? It’s something that I’ve never bought and feel intimidated by.
my favorite in the whole wide world is from Regalis - easy to order online
I only have russet potatoes on hand, will they work?
yes!
Can I use frozen hash browns to save a step? If I thaw and squeeze dry?
never tested it that way
Happy Hannukah!! Love potato latkes!
hi Gaby, first of all- I am addicted to your blog and your recipes! You rock girl!
Also- you are not alone in your potato obsession- I can have them every day in many shapes and forms. (btw- my biggest craving during my first pregnancy was french fries , most often from McDonalds...)
I LOVE potato pancakes and being Polish- we eat them with a sweet spin on them. We top them with plain sour cream and sprinkle generously with regular sugar. You have to try it! Can’t wait to hear what you think!
Oh and I used russets tonight since that's what I had on hand. I have Yukon gold in the past and although its probably just me, I think these russets get less mushy when working in batches.