What is the 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 do Jews eat with latkes?

Latkes are often served with: Applesauce. Crème fraiche. Smoked salmon. Sour cream. Sep 20, 2023

Are latkes basically hash browns?

Latkes are basically Jewish hash browns . Traditionally served around Hanukkah (our Festival of Lights), these shallow-fried potato pancakes can be dressed up or served simply as a perfect comfort food.

Why are latkes important to Jews?

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.

What kind of oil do you use to fry latkes?

Fry in an oil with a high smoke point 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.

What are German potato pancakes made of?

Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten.

What is the difference between Boxty and latkes?

Boxty is different from other potato pancakes or latkes, and you'll see that once you bite into one and notice the crispy hash brown-like outside and soft, dough-like inside .

What is the significance of frying latkes?

The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah.

Can you eat latkes anytime?

These crispy little potato pancakes make a wonderful appetizer or a great side dish all year long .

Why are latkes served with applesauce and sour cream?

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 holiday do you eat latkes on?

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.

What's another name for a potato pancake?

A latke is a small pancake usually made with grated potatoes. Latkes are traditionally eaten during Hanukkah. Most latkes are crispy little potato pancakes that are served with apple sauce or sour cream during the eight days of Hanukkah.

What do latkes taste like?

"The flavor is potato, really just salty in a good way, maybe a little hint of onion . It's really just a nice fried, crispy soft potato with a little salt." This, of course, is the simple and traditional latke. As a cookbook author and food blogger, Kritzer gets creative with her latkes, too.

Does IHOP make potato pancakes?

Nutritional Information, Diet Info and Calories in. (2) Crispy Potato Pancakes . from IHOP. * Percent Daily Values are based on a 2,000 calorie diet.

Potato Latkes (2024)

Ready to make the crispiest potato latkes of your life? You're in the right place! This potato latke recipe is perfect for Hanukkah, but you'll want to make it all year long.

What Are Latkes?

A latke is a type of potato pancake or fritter found in Ashkenazi Jewish cuisine. The dish, which is traditionally served during Hanukkah, can be made with grated, shredded, or mashed potatoes. This top-rated recipe is made with shredded russet potatoes, all-purpose flour, an egg, an onion, and salt. The potato latkes are fried in peanut oil.

How to Make Latkes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these easy potato latkes:

Shred the potatoes and wring out excess moisture with a cheesecloth.
Mix two cups of the potatoes with the flour, salt, egg, and diced onion.
Fry spoonfuls of the potato mixture in hot oil, pressing down to form patties.
Cook until golden brown on both sides. Drain on paper towels.

Recipe Tip

You can use Yukon Gold potatoes instead of russets.

What to Serve With Latkes

Traditional potato latke toppings include applesauce and sour cream. If you're serving them for breakfast, consider pairing them with smoked salmon and cream cheese or a poached egg. Of course, latkes make a great addition to any Hanukkah table. Explore our Traditional Hanukkah Menu for delicious recipe inspiration.

Can You Make Latkes Ahead of Time?

Kind of. Potato latkes are crispiest straight from the pan, but you can prep the ingredients the day before. Shred the potatoes up to 24 hours in advance and store them, submerged in water, in the fridge. Drain them, make the batter, and fry them up to two hours in advance. Reheat them in the oven just before serving.

Can You Freeze Latkes?

Yes! Here's how to freeze latkes:

Fry and drain them, allow them to cool, then arrange them in a single layer on a baking sheet. Freeze for a few hours or up to overnight. Transfer the now-frozen latkes to a zip-top bag or other freezer-safe container. Freeze for up to two weeks. Reheat in an oven preheated to 450 degrees F.

Allrecipes Community Tips and Praise

"Made them for Hanukkah last year, will definitely make them again this year," says Ania. "The key is definitely extracting all the moisture possible via the cheesecloth."

"I squeeze out all of the juice from the potatoes and onion through cloth," according to SELLARDS. "Top off with apple butter and a little sour cream, you can't go wrong!"

"Latkes turned out GREAT," raves dbear. "I also added some minced chives to the potato batter. I used a coffee mug to press them down into thin patties once the potato mixture balls were added to the oil."

Editorial contributions by Corey Williams