Latkes

A staple at countless Hanukkah celebrations, potato latkes are a definitive highlight of the holiday season. Variations abound, including sweet potato latkes and vegan riffs, but our best recipe for latkes is as classic as they come. Step one to achieving perfectly crispy latkes? Choose the right potatoes. We tested this recipe with starchy baking potatoes, waxy boiling potatoes, and middle-of-the-road Yukon Golds. While they all tasted great, we found that the starchier the potato, the crispier the latke. Idaho or russet potatoes are our top picks here.

Shred the potatoes by hand on a box grater, or cut down on prep time using your food processor’s grating blade. Soaking the potatoes in water keeps them from oxidizing (turning brown); just remember to wring out every drop before frying. Squeeze the shredded potatoes in cheesecloth or a kitchen towel before mixing them with a beaten egg and kosher salt. A little black pepper is welcome, but don’t get too spice-happy—let the pure potato flavor shine. Some potato pancake recipes include all-purpose flour, matzo meal, or breadcrumbs for extra binding insurance, but as long as you use starchy spuds, they’ll hold together just fine (and stay gluten-free).

Break out your largest skillet to fry the latkes—cast iron works well here. Neutral vegetable oil like safflower or canola oil makes the best frying medium, but for an extra-savory zing, you can cut it by half with olive oil. Dollop the potato mixture into the hot oil, and you should hear it sizzle (if it doesn’t, the oil isn’t hot enough). Pay attention less to the cook time and more to the surface of the latkes: You’re looking for a golden-brown crust on both sides. Serve the pan-fried latkes hot with applesauce, sour cream (yes, you need both), and chives. 

The recipe easily doubles to feed a crowd, though a single batch yields enough for an appetizer or side dish. For a make-ahead, party-friendly approach, fry them up to 8 hours in advance and reheat on a wire rack in the oven just before serving.