The perfect latke is crispy on the outside while hot, soft and fluffy in the center. Savory latkes should be aromatic and salty, oniony and delectable. A well made latke is nearly impossible to resist. In the 15 years I have been making latkes, none have turned out more delicious than these Crispy Panko Potato Latkes. The secret? It’s a combination of using the proper preparation method along with light, airy panko breadcrumbs.
During Hanukkah, it is Jewish tradition to eat foods that are deep fried in oil (learn more here). Once a year, we are given guilt-free rein to enjoy fried foods like potato latkes. Over the past several years I have made hundreds and hundreds of latkes for the holidays. During that time I have managed to learn quite a bit about what works and what doesn’t in a latke recipe. Forget the calories and fat. If you’re going to make latkes, indulge yourself and make them the way they were meant to be enjoyed… fried, salted and devoured.
When it comes to making a hot, crispy, fluffy, delicious latke, there are many schools of thought. Some folks like to fry their latkes in olive oil. Others use “liquid gold,” schmaltz- aka chicken fat- to fry the latkes. There are those who say that you must add garlic and seasonings to give the latkes flavor. Others believe in the basics- onion, salt and pepper. Then there is the question of size- some like large, flat latkes and some prefer small, crisp, hash brown-style treats. Some use matzo meal to bind the latkes, others use flour. And then of course, there are the toppings… applesauce or sour cream? Some will even top their latkes with ketchup- blasphemy! Don’t worry, I won’t judge you. Whatever floats your latke boat. It’s all good!
I generally use grapeseed or peanut oil for frying- each has a high smoke point, making them ideal for deep frying. Sometimes I’ll add a few tablespoons of schmaltz to the oil to give it a schmaltzy flavor. I use fine potato shreds, rather than large ones, which helps the latkes to hold together better. I squeeze the heck out of the potato and onion shreds to remove as much liquid as possible. I also add some potato starch to the mix, which helps bind the latkes without making them gummy. And I always drain them on a wire cooling rack… this keeps them from sitting in their own oil and getting soggy.
Recently, I decided to use Japanese panko-style breadcrumbs as a binder for the latkes, instead of matzo meal or flour. I loved the resulting latkes- they were golden brown and super crispy, while perfectly light and fluffy inside. Panko has the ideal texture for holding these bad boys together. Follow the steps in the recipe carefully, and you are sure to end up with a seriously delicious plate of latkes. Chag Sameach!
Need more latke tips? Check out this post which covers all of my latke advice in-depth. Looking for a gluten free potato latke recipe? Click here. What is your favorite way to make latkes? Are you an applesauce or sour cream aficionado? Share your own tips in the comments below!
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