Latkes are cooked by frying shredded potato patties in hot oil until they are golden and crisp on both sides.

What latkes are

Latkes are potato pancakes traditionally eaten during Hanukkah, made from grated potatoes, onion, egg, and a binder like flour or matzo meal.

They are formed into small patties and cooked in oil to recall the Hanukkah oil miracle in Jewish tradition.

How latkes are cooked

  • The potato mixture is shaped into flat patties, usually 2–3 tablespoons each.
  • They are shallow-fried in a skillet with a layer of hot oil (about 0.25 inch / enough to cover the bottom).
  • Each side is cooked for a few minutes until browned and crispy, then drained on a rack or paper towels.

Key cooking details

  • Excess moisture is squeezed out of the grated potatoes so the latkes crisp instead of turning soggy.
  • The oil is kept at a steady medium‑high heat (around 360–375°F) so the latkes brown in a few minutes per side without burning.
  • They are best served hot and fresh, though they can be briefly reheated in a hot oven to re‑crisp the exterior.

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