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Chef Tips: Latkes - Modern Take on a Classic Hanukkah Staple

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  //food-wine.news-articles.net/content/2025/12/11 .. es-modern-take-on-a-classic-hanukkah-staple.html
  Published in Food and Wine on Thursday, December 11th 2025 at 16:24 GMT by Food & Wine

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Chef Tips: Latkes – A Modern Take on a Classic Hanukkah Staple

Food & Wine’s recent feature, “Chef Tips: Latkes,” offers readers a concise yet thorough guide to crafting the golden, crispy potato pancakes that have become synonymous with Hanukkah celebrations. The article—written by a seasoned chef (the piece refrains from naming him, focusing instead on the culinary wisdom he brings)—breaks down the process into clear, actionable steps, while also providing a wealth of contextual background, ingredient insights, and serving ideas that elevate the humble latke from comfort food to an edible art form.

1. The Foundations: Ingredients and Preparation

At the heart of the article is the essential recipe: grated russet potatoes (the starchier the better), finely chopped onions, a pinch of salt, freshly cracked pepper, a beaten egg, and a light dusting of flour or potato starch. The chef underscores the importance of using the right potato—russet or Yukon Gold. Russets release more starch, which lends a crispier exterior, while Yukon Gold gives a slightly sweeter bite and a softer interior. The key is to remove excess moisture: after grating, the potato mixture is laid on paper towels or a clean kitchen towel, and the chef presses until it feels dry to the touch. This step prevents soggy latkes that are difficult to flip.

Once the moisture is trimmed, the mixture is folded with the onions, egg, and seasonings. A thin layer of flour or potato starch is added to bind everything together, creating a dough-like consistency that holds together in the pan. The chef notes that a small pinch of baking powder can be added for an extra lift, especially if you’re aiming for a lighter texture.

2. The Heat: Choosing the Right Pan and Oil

The article’s second focus is the pan and oil—elements that make or break the latke’s crispness. The chef recommends a heavy‑bottomed cast‑iron skillet for even heat distribution, though a non‑stick pan can also work if you’re short on time. For the oil, he champions peanut or peanut‑butter oil for its high smoke point and subtle nutty flavor; corn or grapeseed oil are suitable alternatives. Butter or clarified butter can be used sparingly for a richer flavor, but they can burn if the oil temperature is too high.

Temperature control is highlighted as a critical factor: the skillet should be preheated to around 350°F (175°C). The article includes a handy tip—drop a small pinch of the potato mixture into the oil; if it sizzles immediately and rises to the surface within seconds, the heat is right. If it bubbles sluggishly or the mixture sinks, the skillet needs to warm up a bit more.

3. The Flip: Technique and Timing

Once the oil is ready, the chef pours spoonfuls of the mixture into the pan, pressing down with a spatula to form a compact pancake. After 3‑4 minutes—until the bottom is a deep golden‑brown—the latke is flipped with a thin spatula, and the other side is cooked until equally golden. The recommended flip time is 3‑4 minutes, but the chef cautions that every stove behaves a little differently, so keeping an eye on the color is essential. He also advises not to crowd the pan; if necessary, cook the latkes in batches to maintain consistent heat.

4. Serving the Latkes: Classic and Creative Pairings

The article moves from cooking to presentation, offering a range of serving ideas that respect tradition while encouraging creativity:

The chef emphasizes that the classic trio—sour cream, applesauce, and smoked salmon—remains a crowd‑pleaser. However, he encourages experimenting with flavors like a sweet potato latke (with a hint of cinnamon), or a savory latke studded with scallions and toasted sesame seeds. For the adventurous, a cheese latke (with a layer of sharp cheddar between the potato layers) can be an indulgent twist.

5. Storing and Reheating

The article offers practical advice for those who may wish to make latkes ahead of time. Cooked latkes can be stored in an airtight container in the fridge for up to three days. To reheat, the chef recommends a quick sauté in a lightly oiled pan or a few minutes in a preheated oven (350°F). He warns that microwaving can cause the latkes to become soggy; if you must microwave, use a microwave‑safe plate with a small amount of butter to help maintain crispness.

6. A Bit of History and Culture

The article briefly explores the cultural significance of latkes. As a staple of the Hanukkah holiday, latkes embody the theme of “miracle” in that they’re made from humble, everyday ingredients—potatoes and onions—yet they take on a celebratory status. The chef’s comments nod to the tradition of frying latkes in large vats of oil as a symbol of the miracle of the oil that burned for eight days in the Temple. The article also links to a related Food & Wine piece that delves deeper into the Hanukkah tradition and its culinary customs, offering readers an expanded historical context.

7. Additional Resources

Throughout the article, readers are invited to explore complementary content. The chef links to a detailed “Latke Recipe” page that includes ingredient substitutions for dietary restrictions (gluten‑free, vegan, low‑sodium), as well as a step‑by‑step video tutorial. Another linked piece, “The Best Oils for Fried Foods,” provides an in‑depth look at various oils’ smoke points, flavor profiles, and health considerations, making it a useful reference for anyone who wants to refine their frying technique. For those who want to pair latkes with a beverage, there’s a side‑by‑side recommendation list that pairs light, crisp wines—such as a dry Riesling or a chilled Sauvignon Blanc—with latkes for a sophisticated twist on a family‑friendly dish.

8. Takeaway

“Chef Tips: Latkes” is a concise yet comprehensive guide that balances the classic preparation of this beloved dish with practical, modern twists. The chef’s emphasis on ingredient selection, moisture management, heat control, and creative serving suggestions offers both novice cooks and seasoned chefs a valuable resource. Whether you’re preparing for a Hanukkah dinner or simply looking to add a comforting, crispy side to your meal, the article provides a solid foundation for making latkes that are crisp, flavorful, and truly memorable.