Crispy Yukon Gold Latkes {Potato Pancakes}

Ingredients

• 907 g (2 pounds)Yukon Gold potatoes, peeled
• 2 mediumonions
• 2eggs, lightly beaten
• 3.75 ml (¾ teaspoon)salt
• 2.5 ml (½ teaspoon)white pepper
• to tastepeanut oil, for frying

Instructions

1. 1

   Grate the vegetables

   Finely grate the potatoes with the fine-hole side of a hand grater or in a food processor. Put them in a bowl of cold water. While they stand, grate the onions with the same fine holes, or pulse them in a food processor until very finely chopped.

2. 2

   Squeeze out moisture

   Drain the potatoes, then rinse and dry the bowl and set it aside. Put the potato and onion in the middle of a tea towel or several layers of cheesecloth. Gather and twist the cloth to make a bundle, then squeeze firmly to remove excess liquid.

3. 3

   Mix and shape

   Pour peanut oil into a skillet to a depth of 3 mm (⅛ inch) and heat it slowly over medium heat to about 185°C (365°F). As the oil heats, stir the beaten egg, salt and pepper thoroughly through the potato mixture with a fork. Take a rounded tablespoon of mixture and squeeze it firmly over an empty dish to remove excess liquid, then shape it into a rough disc. Carefully place it in the hot oil and gently flatten it with a metal spatula.

4. 4

   Fry until crisp

   The oil should sizzle without spitting when the mixture goes in. If it spits vigorously or smokes, it is too hot; if it barely bubbles, it is not hot enough. Shape each latke with a rounded tablespoon of mixture and fry 5 or 6 at a time for 2–3 minutes per side, until brown and crisp. Lift them out with a metal spatula and drain on a wire rack.

5. 5

   Reheat if needed

   Latkes are best served straight away. If making them ahead, fry them no more than 4 hours before serving. After draining on the rack, place them on an ungreased, unlined baking sheet and leave at room temperature until ready to reheat. Warm in a 190°C (375°F) oven for about 10 minutes, until heated through.

What are latkes?

Latkes are Jewish potato pancakes, especially associated with Hanukkah, when foods fried in oil are traditional. Recipes vary, but grated potato is commonly mixed with onion and a binder, then fried until crisp.

Yukon Gold potatoes give this version a golden colour and tender centre. Draining and squeezing the grated vegetables well helps the small pancakes brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 1g protein, 8g carbs, 3g fat.

The potato supplies most of the carbohydrate, while the frying oil contributes most of the fat; the egg adds some protein, with a smaller amount also coming from the potatoes. Pair a serving with vegetables or a salad for a more balanced plate.

Why grate the potatoes finely?

Fine shreds: the fine-hole side of a hand grater or a food processor makes a cohesive mixture that is easy to shape into small discs.

Cold water: the grated potatoes sit in cold water while the onion is prepared. Drain them thoroughly before combining them with the onion.

Getting the mixture ready

Remove moisture: squeezing the potatoes and onion in a tea towel or cheesecloth is the key preparation step. A drier mixture is easier to shape and less likely to make the hot oil spit.

Even seasoning: stir the egg, salt and white pepper through the shreds so each spoonful holds together and is seasoned throughout.

Managing the frying oil

Oil depth: use enough peanut oil to reach about 3 mm in the skillet, then bring it gradually to 185°C. Add the latkes only once the oil is hot.

Sound and appearance: a steady sizzle is a useful cue. Smoking or vigorous spitting means the oil is too hot, while weak bubbling means it needs more time.

Shaping and browning

Small portions: use a rounded tablespoon for each latke, squeeze out excess liquid over a dish, and shape the mixture into a rough disc.

Even contact: gently pressing each latke with a metal spatula flattens it so it cooks through. Fry for 2–3 minutes on each side, looking for a brown, crisp surface.

Serving and timing

Fresh from the pan: latkes are at their crispest when served immediately after draining on a wire rack. Work in batches of 5 or 6 so they have room to fry.

Make-ahead option: the recipe allows frying up to 4 hours before serving. Keep the drained latkes on an ungreased, unlined baking sheet at room temperature and reheat them in the oven just before eating.

What to serve alongside

A cool, tangy accompaniment such as sour cream or apple sauce is a familiar match for savoury latkes. A green salad or cooked vegetables can round out the plate alongside the fried pancakes.

Recipe notes & tips

• Grate the onion finely so it mixes evenly with the potato shreds.
• Squeeze the vegetable mixture firmly to remove as much excess liquid as possible.
• Bring the oil up to temperature gradually rather than heating it quickly.
• Keep each latke to a rounded tablespoon so the batches cook at a similar pace.
• Drain cooked latkes on a wire rack to help keep their undersides crisp.

Variations

• Add fresh herbs: stir finely chopped parsley or chives into the mixture with the egg and seasonings.
• Use black pepper: replace the white pepper with the same amount of freshly ground black pepper.
• Serve with apple sauce: offer it alongside the latkes for a sweet contrast.
• Add sour cream: serve a cool spoonful with the hot, crisp pancakes.
• Make smaller latkes: use a smaller spoonful for bite-sized portions and watch them closely as they fry.

Common mistakes to avoid

• Leaving too much liquid: squeeze the grated potato and onion firmly before mixing in the egg.
• Oil that is too hot: lower the heat if the oil smokes or spits vigorously.
• Oil that is not hot enough: wait for a steady sizzle before adding the first latke.
• Oversized portions: stick to a rounded tablespoon so the latkes cook through in the stated time.
• Crowding the skillet: fry only 5 or 6 at a time to give each latke room to brown.

How to store

For the best texture, serve latkes straight after frying. If preparing ahead, the recipe recommends frying them no more than 4 hours before serving and keeping them on an ungreased, unlined baking sheet at room temperature; reheat for about 10 minutes in a 190°C oven until heated through.

Frequently asked questions