Crispy Potato Latkes Fried in Olive Oil

When the Maccabees defeated the Syrian-Greek enemy and returned to the Temple, they found only one sealed flask of pure olive oil to light the Menorah.

There was only enough oil for one night. But that one flask burned for eight days, long enough to prepare new, pure oil and keep the Menorah lit.

Today we remember the miracle of the olive oil by lighting our own Chanukah Menorah on each of the eight nights. And there’s a second custom, kept in Jewish homes all over the world: eating foods fried in oil. In Israel, that means sufganiyot (jelly donuts) and, in our home, a big plate of crispy potato latkes.

What could be more fitting than frying your latkes in olive oil from the Land of Israel, the same oil that lit the Menorah?

Prep: 20 minutes | Cooking: about 25 minutes | Makes: about 24 latkes (6 to 8 servings)

Potato Latkes Ingredients

• 6 medium russet potatoes (about 2½ lb / 1.1 kg), peeled
• 1 small onion
• 3 eggs
• ¼ cup flour (or matzah meal)
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Galilee Green Extra Virgin Olive Oil for frying (about 1 cup)

How to Make Crispy Potato Latkes

1. Grate. Grate the potatoes and the onion on the large holes of a box grater, or with the grating disk of a food processor. Work quickly so the potatoes don’t turn grey. Grating the onion together with the potatoes helps keep them white.
2. Squeeze. Put the grated potatoes and onion in a clean kitchen towel, twist it closed over a bowl and squeeze out as much liquid as you can. This is the secret to crispy latkes.
3. Save the starch. Let the liquid sit in the bowl for 2 to 3 minutes. Pour off the water carefully and keep the white potato starch at the bottom. It helps hold the latkes together.
4. Mix. Add the potatoes, onion and eggs to the starch. Sprinkle the flour, baking powder, salt and pepper over the mixture and stir gently until everything is combined.
5. Heat the oil. Pour Galilee Green extra virgin olive oil into a large heavy frying pan until it is about ¼ inch (½ cm) deep. Heat over medium-high heat to about 350°F (175°C). A small shred of potato should sizzle right away. Don’t let the oil smoke.
6. Fry. Drop heaping tablespoons of the mixture into the pan and flatten them gently with a spatula. Don’t crowd the pan. Fry 2 to 3 minutes per side, until deep golden brown and crispy.
7. Drain. Move the latkes to a plate lined with paper towels, or better, a wire rack, so they stay crispy. Add a little more oil between batches as needed.
8. Keep warm. Keep finished latkes on a baking sheet in a 200°F (95°C) oven while you fry the rest. Serve hot.

What to Serve With Latkes

Everyone has a favorite topping. Some love their latkes with sour cream and a sprinkle of sugar. Others want applesauce, jam or jelly. Purists eat them with just a pinch of salt, and some of our grandchildren insist on ketchup!

Try them with a drizzle of raw honey from the Galilee, too.

“I fried my latkes in Galilee Green Olive Oil. Delicious!” Debbie K., one of our Galilee Green Family

Questions About Potato Latkes

Why do we eat latkes on Hanukkah?

We eat foods fried in oil to remember the miracle of Chanukah, when one small flask of pure olive oil kept the Temple Menorah burning for eight days.

Can you fry latkes in extra virgin olive oil?

Yes. Good-quality extra virgin olive oil is stable at normal frying temperatures, around 350°F (175°C). It gives latkes a golden crust and a lovely flavor.

How do you make latkes crispy and not soggy?

Squeeze out as much liquid as you can, make sure the oil is hot before you start, don’t crowd the pan, and drain the latkes on a wire rack instead of stacking them.

Why do my latkes fall apart?

Usually there’s too much liquid, or not enough binder. Squeeze the potatoes well, keep the potato starch, and add a little more flour or matzah meal if needed.

Can I make latkes ahead of time?

Yes. Fry them, cool them on a rack and freeze them in a single layer. Reheat on a baking sheet at 400°F (200°C) for about 10 minutes, until hot and crispy again.

Are there healthier latke recipes?

Yes! Try our healthy Chanukah latke recipes and our corn fritter latkes.

Give the Gift of the Land of Israel This Chanukah

Chanukah is a festival of light, and the light came from olive oil.

This year, give your family and friends Galilee Green Extra Virgin Olive Oil and Raw Natural Honey, straight from the Land of Israel. It’s a gift that tells the Chanukah story, supports a small family business in the Galilee, and brings the blessings of the Land into their homes.

Order early and get a free dreidel! Our packages ship from Israel, so order now to make sure your gifts arrive in time.

Order Olive Oil Gifts Order Raw Honey

More Chanukah recipes and traditions: Hanukkah Donuts (Sufganiyot) | Healthy Chanukah Latke Recipes | Chanukah Quiz | Chanukah Dreidels from Israel

Happy Chanukah, and blessings for a life full of miracles, light, good health and joy!