There is nothing like my mom’s classic crispy potato latkes! Made simply with shredded potato, eggs and with a touch of zucchini for a bright pop of color and flavor. These latkes always come out crispy, golden brown and perfectly tender.
The Best Potato Latkes
For years, we have had family friends and childhood neighbors rave about my mom’s classic potato latkes. I may be bias, but I’ve always felt like these are the best potato latkes ever!
Potato zucchini latkes were the first latke recipe I learned to make, and since, have ran with the basic recipe and made all sorts of fun latke twists over the years. Such as butternut squash latkes and caprese latkes!
I have very fond memories of my mom and I grating potatoes, onion and zucchini with a basic box grater. Our hands would get tired, but it was worth the work.
If you’re familiar with old-style Jewish cooking, measuring doesn’t really exist, and I knew that when mom was dictating the recipe to me. “Mostly potatoes, not so much squash and lots of onion-sweet white onion”. Yes, mom! Between our banter back and forth, I think we got the measurements down.
Why you Love this Recipe
- Perfectly crispy latkes, every time!
- The added zucchini gives the starchier potatoes a nice layer of freshness.
- Classic potato latkes are great as an appetizer, side dish or (our favorite), topped with a fried egg for breakfast!
Ingredients
- Russet Potatoes: Russet potatoes fry very well and russets were the only potatoes my mom would used. Peel the russet potatoes and if using a food processor, cut the potatoes so it can fit through the shred attachment.
- Yellow Onion: Use either a yellow onion or sweet onion.
- Zucchini: A touch of zucchini gives the potatoes a fresh bite.
- Matzo Meal: This is ground up matzo, but if you don’t have matzo meal, use all purpose or gluten free flour.
- Eggs: Whole eggs bind the mixture.
- Kosher Salt: A good sprinkle of salt is added to the uncooked mixture and after the latkes are fried.
- Vegetable Oil: A high heat cooking oil is needed for latkes. Vegetable oil is often inexpensive and can handle the batches of frying.
How to Make Latkes
- Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don’t have one, a box grater with large wholes works great.
- Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
- Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
- Heat wide skillet over medium heat and pour about 1/2 inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
- Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes, until golden brown on both sides.
- Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
Latke Making Tips
- Squeeze as much moisture out of the vegetables as you can, this ensures crispy latkes!
- As the latke mixture sits, it can get more watery, keep an eye on it and add more flour or matzo meal, if needed.
- Make sure the oil is hot enough, test with a piece of potato shred, if it sizzles immediately, it’s ready.
- Add a carrot to the oil! This will help keep the oil clean for the first few batches.
- Have a wire rack over a baking sheet next to your frying station, so you have a place to put the latkes and they won’t get soggy.
- Immediately sprinkle salt onto the fried latkes.
- Keep the latkes warm on a baking sheet in a 300 degree Fahrenheit oven to keep warm.
- To make gluten free, use potato starch or gluten free flour instead of matzo meal.
If your latkes are coming out soggy, make sure your oil is hot enough, about 350 degrees Fahrenheit and don’t overcrowd the pan. Make sure the latkes are spaced out in the pan.
To make the latke mixture ahead, shred the potatoes and keep the potatoes in a bowl of cold water. As the potato shred sits, they may change color but are perfectly fine and not noticeable when frying.
Latkes re-heat very well! Place the latkes on a baking sheet and into a 350 degree oven until warmed through.
What to Serve with Latkes
Latkes are traditional served with a dollop of sour cream and, or apple sauce. This can be a very polarizing decision, as some feel very strongly about sour cream and apple sauce. I, on the other hand, like a bite of latke with both apple sauce and sour cream.
- Serve latkes with Slow Cooker Red Wine Brisket.
- Sweet and Sour Cabbage Rolls as another main dish.
- There’s a lot pf frying for Hanukkah, serve the potato latkes with a crisp and fresh Kale Salad.
Mom’s Famous Latkes
Equipment
Ingredients
- 4 russet potatoes peeled and halved (to fit in food processor)
- 2 green or yellow zucchini
- 1 large yellow onion peeled and halved or quartered, or sweet onion
- 3 eggs
- 1/2 cup Matzo meal or flour
- 1/2 teaspoon Kosher salt + more for after frying
- Vegetable oil for frying
For Serving
- Sour cream
- Apple Sauce
- Micro Greens for garnish
Instructions
- Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don’t have one, a box grater with large wholes works great.
- Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
- Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
- Heat wide skillet over medium heat and pour about 1/2 inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
- Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes, until golden brown on both sides.
- Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
I can see why you call these famous!! They look so delicious! Great pics too!
I love this!! We made some this weekend too. It’s funny how different each family makes them!! These look incredible.