There’s nothing quite like the comforting crunch of crispy potato latkes fresh from the skillet! This recipe is not just a dish; it’s a nostalgic journey back to family gatherings filled with laughter and joy. As the aroma of sizzling potatoes and onions fills the air, you can almost hear the stories shared over steaming plates at the holiday table. Whether you’re celebrating Hanukkah or simply seeking a hearty, homemade meal, these latkes bring warmth to any occasion.
What I love most about these latkes is their perfect balance — golden and crispy on the outside, while being fluffy and tender on the inside. Pair them with a generous dollop of homemade applesauce or a swipe of sour cream, and you’ll have a feast that feels both festive and familiar. Plus, making latkes at home allows you to experience the joy of traditional Jewish cuisine with a touch of modern flair. Prepare to impress your friends and family with this delightful Figa’s Potato Latkes Recipe that’s sure to become a cherished favorite!
Why Figa’s Potato Latkes Recipe is a Must-Try?
Crispy, delectable potato latkes are about to become your new favorite dish! These latkes are not only a nostalgic nod to tradition but also incredibly easy to make. Golden perfection is achieved with just a few ingredients, making them a go-to for any occasion. Versatile serving options like homemade applesauce or sour cream elevate your dining experience. Quick prep means you can whip these up in no time, bringing joy to your table without the fuss. Crowd-pleasing flavors ensure that family and friends will be coming back for seconds! For more inspiration, check out our guide on traditional Jewish cuisine.
Figa’s Potato Latkes Ingredients
• Dive into making the crispiest latkes you’ll ever taste!
For the Latke Mixture
- Russet Potatoes – Use medium-sized for the best structure and creaminess.
- Onion – Adds moisture and a punch of flavor to every bite.
- Kosher Salt – Essential for seasoning; opt for Diamond Crystal for the right salinity.
- Baking Soda – A must for that perfectly fluffy interior.
- Matzo Meal – Acts as a binder; you can substitute with matzo ball mix in a pinch.
- Eggs – Vital for binding the mixture; consider adding an extra if the batter feels too crumbly.
- Black Pepper – Adjust according to your taste for seasoning.
For Frying
- Neutral Oil (Canola, Peanut, or Grapeseed) – Key for achieving that golden, crispy texture.
- Flaky Salt – Sprinkle on top right before serving to enhance the flavor.
Optional Garnishes & Accompaniments
- Fresh Parsley or Dill – Adds a pop of color and freshness to your latkes.
- Applesauce (½ cup) – A traditional accompaniment that perfectly complements the latkes.
- Sour Cream (½ cup) – Introduces a creamy element that pairs beautifully with the crispy texture.
Prepare to indulge in the deliciousness of Figa’s Potato Latkes Recipe, and don’t forget those wonderful serving options!
How to Make Figa’s Potato Latkes
-
Prep Ingredients: Start by grating the russet potatoes and onion using a box grater or food processor. Place the grated mixture in a cheesecloth for the next step.
-
Remove Moisture: Squeeze out as much excess liquid as possible. This is crucial for achieving those delightfully crispy latkes, so don’t rush through it!
-
Mix Batter: In a large bowl, combine the drained potato-onion mixture with kosher salt, baking soda, matzo meal, black pepper, and eggs. Stir until the mixture is well combined.
-
Heat Oil: Pour about ¼-inch of neutral oil into a cast-iron skillet and heat it over medium-high heat until the oil is shimmering and hot.
-
Form Latkes: Take ¼ cup of the latke mixture and gently form it into a patty with your hands. Avoid packing too tightly for the best texture.
-
Fry Latkes: Carefully place the shaped latkes into the hot oil and fry for about 2-3 minutes per side, or until they are golden brown and crispy.
-
Drain & Serve: Once cooked, transfer the latkes to a wire rack or a paper towel-lined plate to drain excess oil. Serve hot, sprinkled with flaky salt, alongside applesauce and sour cream.
Optional: Garnish with fresh parsley or dill for added color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Crispy Potato Latkes
-
Moisture Matters: Make sure to squeeze out as much liquid as possible from the potato-onion mixture. Excess moisture can lead to soggy latkes.
-
Batter Freshness: Avoid letting the latke batter sit for too long before frying. Prepare it just before cooking to preserve color and texture.
-
Test Fry: Always conduct a test fry with one latke before cooking the entire batch. This helps perfect seasoning and adjusts the oil’s temperature.
-
Heat Control: Maintain your oil at a consistent temperature for optimal frying. If the oil isn’t hot enough, the latkes will absorb too much oil.
-
Quality Ingredients: Choose a good quality neutral oil for frying to ensure the crispiest results. Canola, peanut, or grapeseed oils work best for Figa’s Potato Latkes Recipe.
Make Ahead Options
These Figa’s Potato Latkes Recipe are perfect for busy home cooks who want to save time! You can prep the latke mixture up to 24 hours in advance by grating the potatoes and onions, then squeezing out the excess moisture as done in the original instructions. Store the mixture in an airtight container in the refrigerator to maintain freshness. When you’re ready to fry, simply mix in the baking soda, matzo meal, eggs, and seasoning, then form and fry as directed. This method ensures you’ll have crispy, golden latkes ready to serve with minimal effort, allowing you to enjoy a delightful family meal with ease!
What to Serve with Figa’s Potato Latkes Recipe?
A mouthwatering meal is just a few perfect pairings away, and these crispy latkes deserve delicious companions.
-
Homemade Applesauce: A traditional classic, the sweetness of applesauce contrasts beautifully with the savory latkes, enhancing every bite.
-
Sour Cream: Creamy and rich, this tangy option adds a delightful touch that balances the crispness of the latkes perfectly.
-
Roasted Brussels Sprouts: Their nutty flavor and tender texture create a wonderful contrast, adding a delightful crunch that complements the latkes.
-
Crisp Salad: A fresh green salad with a lemon vinaigrette brings lightness to your plate, providing a refreshing balance to the hearty latkes.
-
Matzo Ball Soup: For a comforting touch, pairing with a warm bowl of matzo ball soup feels festive and is a nod to traditional Jewish cuisine.
-
Pint of Beer: A light lager or ale is perfect for cutting through the richness of the latkes while enhancing the overall meal experience.
-
Chocolate Babka: End your meal on a sweet note with this decadent dessert, pairing wonderfully with the comforting flavors of the latkes.
Figa’s Potato Latkes Variations
Feel free to get creative with these delicious latkes and customize them to your liking!
-
Gluten-Free: Substitute matzo meal with gluten-free breadcrumbs or crushed rice cakes for a gluten-free option.
-
Herbed Delight: Mix in fresh chopped herbs like chives, dill, or parsley to elevate the flavor and add freshness.
-
Cheesy Twist: Fold in shredded cheese like cheddar or gouda for a rich, gooey interior that melts beautifully.
-
Sweet Potato Option: Swap half of the russet potatoes with sweet potatoes for a naturally sweet and colorful variation.
-
Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to bring a little heat and excitement to your latkes.
-
Onion-Free: For a milder taste, skip the onion altogether or use finely minced leeks, offering a subtler flavor.
-
Chive Sour Cream: Mix chopped chives into your sour cream garnish for a fresh and tangy dip that complements the latkes perfectly.
-
Apple Cinnamon Sauce: Instead of traditional applesauce, try making a spiced apple chutney with cinnamon and nutmeg for an exciting twist!
How to Store and Freeze Figa’s Potato Latkes Recipe
-
Fridge: Store leftover latkes in an airtight container for up to 3-5 days. For best results, layer them with parchment paper to prevent sticking.
-
Freezer: Freeze latkes by placing them on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag for up to 2 months.
-
Reheating: When ready to enjoy, reheat frozen latkes in a preheated oven at 350°F for about 15-20 minutes until heated through and crispy.
-
Double Batch: Consider making a double batch of Figa’s Potato Latkes Recipe for easy meals later on, making busy days feel a little more festive!
Figa’s Potato Latkes Recipe FAQs
What type of potatoes are best for making latkes?
Absolutely! For the crispiest latkes, I recommend using medium-sized Russet potatoes. They are starchy and high in moisture, which makes them perfect for achieving that delightful fluffy interior while remaining crispy on the outside.
How should I store leftover latkes?
Store any leftover latkes in an airtight container in the fridge for up to 3-5 days. To keep them from sticking together, I often layer parchment paper between them. When you’re ready to eat, simply reheat them in a 350°F oven for about 10 minutes to restore their crispy texture!
Can I freeze Figa’s Potato Latkes?
Yes, you can! To freeze, first place the cooked latkes on a baking sheet in a single layer and freeze them until firm—about 1-2 hours. Once solid, transfer them to a freezer-safe bag. They will stay fresh for up to 2 months. When ready to enjoy, reheat in a preheated oven at 350°F for about 15-20 minutes until crispy and heated through.
What if my latke batter is too watery?
Very good question! If your batter seems too watery, this could be due to excess moisture in the potato-onion mixture. Ensure you’ve thoroughly squeezed out all the liquid using cheesecloth. If it still feels loose, adding a bit more matzo meal can help absorb excess moisture, resulting in that perfect consistency for frying!
Are there any dietary considerations for Figa’s Potato Latkes Recipe?
Definitely! If you’re making these latkes with dietary restrictions in mind, consider substituting matzo meal with gluten-free breadcrumbs for a gluten-free version. Also, while the ingredients are generally safe, be mindful of allergies to onion and egg for your guests. Always check individual preferences if serving at gatherings.
Figa's Crispy Potato Latkes Recipe with Homemade Applesauce
Ingredients
Equipment
Method
- Prep Ingredients: Start by grating the russet potatoes and onion using a box grater or food processor. Place the grated mixture in a cheesecloth for the next step.
- Remove Moisture: Squeeze out as much excess liquid as possible. This is crucial for achieving crispy latkes.
- Mix Batter: In a large bowl, combine the drained potato-onion mixture with kosher salt, baking soda, matzo meal, black pepper, and eggs. Stir until well combined.
- Heat Oil: Pour about ¼-inch of neutral oil into a skillet and heat over medium-high until shimmering and hot.
- Form Latkes: Take ¼ cup of the latke mixture and form it into a patty with your hands. Avoid packing too tightly.
- Fry Latkes: Place shaped latkes into the hot oil and fry for about 2-3 minutes per side until golden brown and crispy.
- Drain & Serve: Transfer the latkes to a wire rack or paper towel-lined plate to drain excess oil. Serve hot with flaky salt, applesauce, and sour cream.