Crispy Potato Latkes

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!

Crispy Potato Latke Bar from www.whatsgabycooking.com (@whatsgabycookin)

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!!

Crispy Potato Latke Bar from www.whatsgabycooking.com (@whatsgabycookin)

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

5 from 1 vote
These Crispy Potato Latkes with a Topping Bar are truly the perfect way to usher in Hanukkah! Or if you're potato obsessed like me, make them anytime during the year!
Serves 8 people
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients
  

  • 1 yellow onion
  • 3 ½ lbs Yukon Gold potatoes, peeled
  • 1/4 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 1/4-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

28 Comments

  1. I LOVE these, and don’t make them often enough! This must change!!!! My mother used to serve them with apple sauce, but I love the savory dips.

  2. Gaby, I love potato Latkes…have my mom’s recipe, but going to try yours with the chives….and your red pepper sauce …to serve with them. Sounds like a good combination. Usually we eat them with sour cream &/or applesauce. Fun to switch it up! Happy Holidays! Thanks for all of your yummy recipes! ❤️

  3. I love potato pancakes, but haven’t managed to make them very well. This sounds so good, I will try them this weekend for sure!

  4. Definitely always craving crispy potatoes! I’ll have to try these with that red pepper sauce. Sounds so good!

  5. Acccckkkkk. I don’t have chives but I am making these right now using your recipe and not mine (I use baking powder and matzoh meal). Maybe if they look good (I know they will taste good) I can enter in to today’s contest for the Breville!

  6. 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.

  7. 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!

  8. These are happening but can you make a caviar recommendation? It’s something that I’ve never bought and feel intimidated by.

  9. Hi there – I’m wondering if there is anything I can use instead of egg here? We have an allergy in the family.

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