Zabar's Potato Latkes Recipe

Every year I try to perfect my potato latkes recipe. When I spotted Zabar's latkes I decided I must give this classic version a try. Though I have never been to Zabar's, I figure making their recipe might be as close as I can get!

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Who doesn't love potato latkes? These crunchy potato pancakes laced with the flavor of onions and that special "aroma of oil" are something my family looks forward to each winter.

I've made them in countless versions and some year they turn out better than others. Why is that?

Sticking to a recipe is easier than grabbing handfuls of this and that which is how my mother did it. Unless of course, you can remember the recipe from year to year, which I definitely can't!

Potato latkes are made with just a few ingredients so you would think a potato latkes recipe is pretty simple to make. However, there are so many things that can throw this recipe out of whack!

Just like making brisket, I think having your favorite formula on hand is the best way to go.

Why Latkes?

Latke Ingredients

There are many variations of latkes, but the traditional Jewish potato latkes are made with shredded potatoes, onions, eggs and flour or matzo meal. And don't forget the salt and pepper.

Latkes are often fried in olive oil or vegetable oil.

I have added cheese to latkes, used parsnips with potatoes, used sweet potatoes, etc.

It is said the original latke was made with cheese. If you want to read more and find out how potato latkes came to be check out this interesting post from The Nosher.

How To Make Latkes

Begin by grating the onions in the food processor. Transfer to a colander or strainer and let drain. Then transfer the drained shredded onions to a large bowl.

What potatoes should be used to make latkes? I use Russets. They contain a lot of starch which means they will fry up nice and crispy.

For a small batch I often shred or grate the potatoes and onions by hand. For larger batches I use the medium shredding blade on the food processor.

Zabar's calls for the fine blade but I only have the medium and it works fine. Slice the peeled potatoes vertically through the middle and place the potato face down in the feed tube. This way you will get nice long shreds.

After shredding place them in a colander and let them drain into a large bowl. Then I place them in a clean dish towel and wring the potatoes out so they are nice and dry. Pour the liquid out from the bowl and you may see the starch from the potatoes at the bottom of it.

Add back the squeezed potatoes and then the grated onions after they have been drained. Stir in the eggs, salt and pepper and then add flour one tablespoon at a time until the mixture has the consistency of thick oatmeal.

How To Fry Latkes

Heat the oil over medium-high heat in a heavy or cast-iron skillet to 325 degrees. I use a wooden chopstick to test temperature. If the oil bubbles around the chopstick it means it's time to fry the first latke. Using a scant ¼ c of potato mixture, drop into the oil. Place no more than 4 into the large skillet. DO not crowd!

Two tips I have heard of but not tried yet: Lining the skillet with parchment paper before adding the oil helps keep the schmutz out of the oil

Adding half of a carrot to the oil is said to do the same says Melinda Strauss, whose cookbook was just given to me by a friend.

Thinner pancakes can be made by using the back of a spoon to press down on the latke. These will turn out crunchier than a thick latke. Preference is up to you.

Turn when the bottoms are golden. I use two spatulas when turning to avoid splashing the oil. Lift one potato pancake with the spatula and turn it over onto the bottom of another spatula and lower gently back into the skillet.

There are many tips to making a good potato latkes recipe. The key is to make them!

Keep your stovetop covered with paper towels and have a baking sheet lined with paper towels near by. Place a rack on the baking sheet and always remember to give an extra sprinkle of flaky salt to each latke after removing from the oil.

Of course there are those who say skip the frying and just buy them, but honestly they just aren't the same. You could order Zabar's latkes though and do a comparison if you want!

How To Serve Latkes

Traditionally latkes are served with sour cream and apple sauce.

Manservant loves sour cream but in my family we always topped our potato latkes with a spoonful of raspberry jam or a sprinkle of sugar.

I never see anyone saying that, but that is how I prefer eating mine. Of course there are those who like caviar or smoked salmon or brisket.

Trruly, what doesn't go on potatoes?

How To Reheat Potato Latkes

Latkes are very easy to reheat.

If you are planning on reheating this potato latkes recipe be sure to not fry until totally golden, because when you reheat them they will become more brown.

Take your frozen or cold latkes and place on a rack placed over a baking sheet.

Place them in a preheated 375 degree oven and heat for about 10 minutes.

Whatever you try do not reheat in the microwave or they will be soggy!

What's the best latke recipe?

The best latke recipe is the one you love.

There are 8 nights of Hanukkah leaving you many tries to experiment.

I love all of them but my favorite version is crispy and golden and full of onions.

And for those who are worried about oil-I have an air fryer latke recipe-not the same, but if you eat them immediately, not bad!

And this sheet pan version still requires frying, but is a lot less mess.

I have faith in you. Dedicate yourself to finding your favorite latke but Zabar's recipe certainly won't steer you wrong!

Recipe

Zabar's Latkes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Abbe
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 minutes
• Yield: 18 1x
• Category: Side Dish/Main Course
• Cuisine: Jewish

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Ingredients

Units USM Scale 1x2x3x

• 2 medium yellow onions, peeled and cut into quarters (about 10 oz.)
• 4 medium Idaho potatoes, peeled and cut into eighths (about 3 lb.)
• 3 large eggs, lightly beaten
• 1 Tbsp. kosher salt
• 1 ½ tsp. freshly ground black pepper
• ¼-½ cups all-purpose flour, divided
• Vegetable oil, for frying

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Instructions

Using a box grater or food processor fitted with the fine grater blade, grate the onions; transfer to a colander set over the sink to drain and discard the liquid, then transfer to a large bowl.

 

Repeat with the potatoes, then drain them as well, pressing to extract as much liquid as possible. Add the drained potatoes to the bowl along with the onions, then stir in the eggs, salt, and black pepper until thoroughly combined.

 

Mix in ¼ cup of the flour, then slowly add more flour a tablespoon at a time until the mixture has the consistency of thick oatmeal (you may not need it all).

 

To a deep, heavy-bottomed skillet, add oil to a depth of 1 inch. Cook over medium-high heat until the oil is hot and shimmering (about 325° on a deep-fry thermometer). Line a large rimmed baking sheet with paper towels and set it by the stove.

 

When the oil is hot, drop in a scant ¼ cup of the mixture. Press down slightly with the back of a fork to form an even latke, about ¾ inch thick. Cook until the bottom and edges of the latke turn a deep golden brown, 2–3 minutes. Using a fork, metal spatula, or metal slotted spoon, flip the latke and continue cooking until evenly browned, 2–3 minutes more.

 

Transfer to the lined baking sheet while you continue cooking the rest of the latkes. Serve hot or warm, with applesauce or sour cream on the side.

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Notes

Thanks you Saveur and Zabar's.

Please see post for more tips and latke recipes.

More Latke Recipes

Latkes with Green Chiles and Cheese

Asian Style Latkes with Duck Fat

Our Family's Latke