Lacy Potato Pancakes (Latkes)

Lacy potato pancakes, better known as latkes, are the iconic Jewish potato pancakes especially associated with Hanukkah, when oil-fried foods commemorate the miracle of the temple lamp burning for eight days. The lacy in this version’s name refers to the thin, almost ragged crisp edges that form when the potatoes are properly grated, rinsed, and pressed dry before frying.

The technique matters more than the ingredients here. Rinsing the grated potatoes under cold water removes the surface starch that would otherwise turn the latkes gummy. Pressing the moisture out of both potato and onion is what allows the pancakes to crisp instead of steam in the hot oil. Skip these steps and you’ll get pale, soggy pancakes with no character.

Flattening the batter as it hits the oil is the other secret. The flatter the pancake, the crisper it gets, with more delicate browned edges and less doughy interior. Serve hot with cool applesauce, tangy sour cream, or both side by side as is traditional.

Pro Tips

• Work in small batches and don’t crowd the pan. Crowded pancakes lower the oil temperature and steam instead of crisping.
• Use a starchy potato like russet for the lightest, crispest latkes. Waxy potatoes like Yukon Gold work but produce denser pancakes.
• Keep the cooked latkes warm in a low oven on a wire rack rather than a plate. Resting on paper towels alone makes them go limp.
• For perfectly even pancakes, use a ¼ cup measure to portion the batter onto the skillet.

Variations

• Add 2 tablespoons of finely chopped fresh dill or chives to the batter for an herby twist.
• Stir in ½ cup grated zucchini or sweet potato along with the regular potato for color and flavor variation.
• Top with smoked salmon and a dollop of horseradish cream for a more sophisticated brunch bite.