Doughs & batters
Latke Batter
לאַטקע טייג (latke teig) · A loose, wet binding batter of grated or shredded starchy potatoes, onion, egg, and a starch-based binder (flour, matzo meal, or potato starch) that is portioned and pan-fried in shallow oil to produce crisp-edged potato pancakes (latkes). It is a foundational preparation rather than a finished dish, intended to be cooked immediately after mixing.
The formula
1 lb potato : 1 small onion : 2 eggs : 1/4 cup matzo meal or flour + salt
Per lb of peeled russet potato; yield roughly doubles in cooked weight. Bon Appétit prefers potato starch for extra crispness; abbett.org uses 1/2 cup flour per 2 lb potato.
Identity
- Ashkenazi Jewish origin
- Eastern European (Polish, Ukrainian, Romanian)
- Chanukah-associated preparation
- pareve (dairy-free as written)
- pan-fried, never baked in traditional form
- functions as a quick bread / pan-fried batter
Ingredients
| Base | russet potatoes (or other high-starch potato such as Yukon Gold, Sierra Gold, Kennebec, German Butterball) | Starch content provides both natural binding and crisp exterior; russets are favored by Bon Appétit and abbett.org for high starch. |
| Aromatics | onion (grated or puréed) | Adds sweetness, moisture, and — per La Boîte — helps keep the mixture stable and inhibits oxidation/graying of the potatoes. |
| Binder | eggs | Provide structural set once the starch cooks; abbett.org and Kosher.com call for 2 large eggs per 2 lb potato. |
| Binder | matzo meal or all-purpose flour | Absorbs residual surface moisture and reinforces the crust; abbett.org allows 1/2 cup flour per 2 lb potato, Kosher.com uses 2 heaping tablespoons. |
| Seasoning | salt (and optionally black pepper) | Abbett.org uses 1 tsp salt per 2 lb potato; essential for seasoning the bland potato base. |
Method
- 1Peel and shred potatoes on a box grater or in a food processor, then submerge in cold water for ~5 minutes.Cold-water soak draws out excess surface starch and prevents the shreds from oxidizing to a gray color before frying.
- 2Drain the potatoes and squeeze forcefully in a clean kitchen towel to extract as much liquid as possible.Excess free water is the primary cause of soggy, steaming-rather-than-frying latkes; removing it lets the oil sear the crust.
- 3Grate or purée the onion and combine with the dry potato shreds; mix in eggs, matzo meal or flour, and salt just until homogeneous.Onion moisture and sulfur compounds slow discoloration; minimal mixing preserves long visible potato ribbons and avoids a gluey texture.
- 4Heat 1/2 cup of neutral oil (or schmaltz / pure olive oil) in a heavy skillet to 375°F.375°F is hot enough to crisp the exterior before the interior overcooks, and shallow oil gives an even, lacy edge.
- 5Drop heaping tablespoons of batter into the hot oil, press each mound flat, and fry 2–3 minutes per side until deep golden-brown; drain on paper towels.Flattening maximizes surface area for crisping; the high starch + binder sets the pancake in the oil so it does not fall apart when flipped.
Techniques that matter
Towel-squeeze of grated potato
Removes free water so the latke fries in oil rather than steaming, producing a crisp crust.
Mix-in-single-batch discipline
Per abbett.org, when scaling up, keep shreds/onion/eggs/binder separated and combine only one recipe at a time so the working batter never sits long enough to oxidize or weep liquid.
Shallow-fry at a controlled 375°F
Too cool yields greasy, pale latkes; too hot scorrows the crust before the center cooks. Kosher.com specifically calls these 'pan-fried, not deep-fried.'
Variations & derivatives
Potato-starch bound latkeBon Appétit
Substitute potato starch for the flour/matzo meal for an ultra-crisp, gluten-free crust that stays light inside.
Sweet potato latkeBon Appétit
Swap one russet for a sweet potato to add natural sweetness alongside the savory base.
Schmaltz-fried latkeBon Appétit
Rendered chicken fat replaces neutral oil; fry at medium heat because schmaltz has a lower smoke point and browns faster.
Kimchi-and-scallion latkeThe Kitchn
Adds fermented kimchi and scallions to the batter for a tangy, pungent variation tested alongside the classic.
Mixed vegetable latkeLa Boîte
Blends other winter vegetables into the potato base for variety at a latke party.
Used in these dishes
Substitutions
- all-purpose flour → matzo meal — Direct 1:1 swap; matzo meal keeps the batter pareve for a meat meal and adds a slightly nutty flavor.
- flour or matzo meal → potato starch — Bon Appétit's preferred binder; yields a crispier, gluten-free result.
- flour or matzo meal → fine dry breadcrumbs — Holds together similarly; produces a slightly denser, more golden crust.
- russet potatoes → Yukon Gold, Sierra Gold, Kennebec, German Butterball, or King Edward — Kosher.com notes these are 'wonderful' starchy alternatives that still provide binding starch.
- eggs → extra matzo meal + water, or flax egg — Provides some binding but will not set as firmly; latkes are more fragile.changes result
Troubleshooting
Batter turns gray or pinkish while sitting
Oxidation of potato shreds once exposed to air → Soak shreds in cold water until ready to mix, and always combine with onion purée — La Boîte specifically cites onion as the stabilizer that prevents oxidizing, watery batter.
Latkes fall apart in the oil
Insufficient binder, or shreds still too wet so starch can't grip → Squeeze potato shreds harder, add another tablespoon of matzo meal or flour, and confirm oil is at 375°F before portioning.
Pale, greasy, or soggy latkes
Oil not hot enough, or batter too wet → Bring oil back to 375°F between batches and re-towel-squeeze the potato if batter weeps; fry in shallow oil rather than crowding the pan.
Dark crust with raw, gummy center
Oil too hot, or latke portions too thick → Lower temperature to ~350–375°F and press portions thinner in the pan so heat penetrates before the crust burns.