Grandma Figa's Potato Latkes Recipe (2024)

5 from 1 vote

For the latkes:

• ▢ 4 medium russet potatoes, scrubbed and peeled
• ▢ 1 medium onion, peeled
• ▢ ¼ teaspoon baking soda
• ▢ ⅓ cup matzo meal, or matzo ball mix
• ▢ 2 teaspoons Diamond Crystal Kosher Salt, or 1 teaspoon Morton Kosher Salt or Sea Salt
• ▢ Black Pepper
• ▢ 2 large eggs, plus more if needed | beaten
• ▢ Neutral oil, for frying
• ▢ Flaky salt, for topping

For serving:

• ▢ A handful freshly minced parsley or dill, optional
• ▢ ½ cup applesauce, homemade or store-bought | recipe follows
• ▢ ½ cup sour cream

For the homemade applesauce (optional):

• ▢ 6 medium apples, about 3 pounds (such as Honey Crisp, Granny Smith, or Macintosh) |peeled, cored, and diced
• ▢ 1 ¼ cups apple cider, plus more if needed
• ▢ ¼ cup brown sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ A pinch salt

For the latkes:

• Line a large bowl with a cheesecloth, a thin cotton dishcloth or a thin t-shirt.

• Grate the potatoes and onion using a box grater, food processor, or hand grater. You want to choose the large, coarse holes to grate from. Add the vegetables and salt into the bowl.

  Note: A hand grater will not get as many “stringy” ends that you might typically see in popular latke recipes — for those, you’ll likely need a food processor.

  4 medium russet potatoes, 1 medium onion, 2 teaspoons Diamond Crystal Kosher Salt

• Grab the ends of the cheesecloth together and squeeze as much liquid as possible out of the cheesecloth. The potatoes and onions release a lot of liquid, so don’t worry if this takes a few minutes.

• Once the potatoes and onions are as dry as possible, transfer the potato/onion mixture directly into the bowl and set aside the cheesecloth (you will use it again in a few minutes).

• Add the baking soda, matzo meal, a generous amount of freshly ground black pepper, and 2 eggs to the bowl and mix until just combined. If you find that the batter is not holding together, you can add the final egg.

  ¼ teaspoon baking soda, ⅓ cup matzo meal, Black Pepper, 2 large eggs

• Prep the oil for frying: In a large cast-iron or heavy bottomed skillet, add about ¼-inch of oil and set to medium-high heat. The oil is ready when sizzling, but not smoking (between 350℉ - 360℉).

  Note: You want enough oil so that at least half of your latke is submerged to ensure even cooking.

  Neutral oil

• While the oil is heating, place the latke batter back into the cheesecloth and squeeze out any excess liquid once more.

• To form a latke, scoop ¼ cup of batter into your hands and loosely form into a patty (don’t pack it down or it will get dense), about 3 - 4 inches in diameter and ¼ to ⅛ inches thick, depending on your desired thickness and width.

• Note: I highly recommend trying a small test latke to see how it comes out. Once you've tested a tester, see if you need to adjust the salt, thickness, or heat before frying the rest.

  Fry the rest of the latkes: Carefully place a latke into the oil using a spatula (be careful, since the oil is hot!). I typically cook 3 - 4 latkes at a time in the oil. You can also spoon a bit of batter directly into the pan to make it easier.

• Cook until golden brown on one side, about 2 - 3 minutes, then flip with a metal spatula until the other side is golden brown. Typically, this takes about 4 - 6 minutes total.

• Once the latke is cooked, transfer to a plate lined with a paper towel. Press down on the latke to let any oil drain from the sides. Sprinkle with flaky salt.

  If you have a wire rack, place the latkes on the wire rack to keep them crispy.

  Flaky salt

• While the next batch is cooking, you can keep the latkes warm in the oven (especially on a wire rack on top of a baking sheet if you have one) at 250℉. However, they'll be crispiest eaten straight from the fryer.

For serving:

• Top the latkes with a bit of fresh parsley or dill if desired, and serve immediately with applesauce and sour cream.

  ½ cup applesauce, A handful freshly minced parsley or dill, ½ cup sour cream

For the homemade applesauce (optional):

• To a large dutch oven or heavy-bottomed pot, add all ingredients.

  6 medium apples, 1 ¼ cups apple cider, ¼ cup brown sugar, ½ teaspoon ground cinnamon, A pinch salt

• Cover and bring to a boil, then uncover and reduce the heat to a simmer. Simmer for 20 - 25 minutes until the apples mash easily with a fork or spoon. This may take a bit longer, depending on the kind of apples you have.

• To finish the applesauce:

  For a chunky mash, you can mash the apples directly in the pot with a fork or potato masher until you’ve reached the desired consistency. Transfer to a serving bowl and let cool before serving. At this point, you can also season the applesauce again with more cinnamon or salt if desired. If you want more sweetness, I recommend adding some maple syrup.

  For a smooth mash, transfer the apple mixture to a blender. Blend until smooth. At this point, you can also season the applesauce again with more cinnamon or salt if desired. If you want more sweetness, I recommend adding some maple syrup.

• Squeezing as much liquid out as possible is one of the biggest contributing factors to a good latke. This is why a thinner cloth, like cheesecloth, is better because it’s easier to squeeze out that liquid.
• Do not let your latke batter sit out — prep the ingredients and make the batter right before frying. Otherwise, the potatoes can oxidize too much and turn brown. If you’re worried about oxidation, you can add toss them in cold water with a squeeze of lemon juice. But either way, you’re going to want to make your latkes as quickly as possible from when you start grating the potatoes and onion.
• Storage Instructions: Latkes are best eaten fresh out of the fryer, but they can be kept warm stored on a wire rack set over a baking sheet in the oven at 250°F.You can also store leftover latkes in an airtight container in the fridge for 3 - 5 days and reheat them in a 350°F/177°C oven for 10 minutes until warmed through.