Pickle Latkes

Updated Dec. 8, 2025

Recipe Overview

• Total Time: 1 hour 5 minutes

• Prep Time: 5 minutes

• Cook Time: 1 hour

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Ingredients

For the latkes:

• 3 medium russet potatoes (2 pounds)

• 1 medium yellow onion

• 12 small kosher dill pickles (1 pound), such as Claussen or Mt. Olive (unpeeled preferred for texture)

• ¾ to 1 cup bread crumbs or matzo meal (use matzo meal for authentic Hanukkah tradition)

• 2 large eggs, lightly beaten

• ½ teaspoon ground cayenne pepper (adjust to taste for heat tolerance)

• 2 teaspoons freshly cracked black pepper

• Kosher salt (to season)

• 2–3 inches sunflower seed oil, vegetable oil, or grapeseed oil (for frying)

For serving:

• Sour cream (plain or herbed)

• Fresh dill, chopped (optional, for garnish)

• Applesauce (sweet or cinnamon-spiced, for contrast)

Preparation Steps

Step 1: Prep the Vegetables

• Potatoes & Onion: Line a large mixing bowl with a clean kitchen towel. Using the coarse side of a box grater, grate the potatoes and onion directly onto the towel. Wrap the towel tightly around the grated vegetables, twist the top to secure, and squeeze firmly to remove excess liquid (this prevents soggy latkes). Discard the drained liquid. Transfer the grated potatoes and onion to the bowl.

• Pickles: Quarter each pickle lengthwise, then slice into ⅛- to ¼-inch-thick matchsticks. Tip: Aim for slight variation in thickness—some thicker pieces will stay tender, while thinner ones will crisp up, balancing sourness and texture. Add pickles to the bowl with the potatoes and onion.

Step 2: Combine the Batter

Add the bread crumbs/matzo meal, beaten eggs, ground cayenne, black pepper, and a generous pinch of kosher salt to the bowl. Mix thoroughly with a wooden spoon until all ingredients are evenly incorporated. The mixture should be moist but not dripping wet.

Step 3: Heat the Frying Oil

In a shallow skillet (cast iron or stainless steel recommended for even heat distribution), heat 1 inch of oil to 350°F (175°C). Pro Tip: Use a candy thermometer for precision, or test oil readiness by adding a small dollop of the batter—if it sizzles immediately and floats, the oil is ready.

Step 4: Shape the Latkes

With slightly damp hands, grab a handful of the batter and squeeze gently to remove excess moisture (this ensures crispiness). Form into a loose patty about ½–¾ inch thick (thicker than a cracker, thinner than a hamburger patty). Don’t press too tightly—air pockets keep them light. Patries can be irregularly shaped; wispy edges will crisp beautifully in the oil.

Step 5: Fry the Latkes

Carefully place 3–4 latke patties in the oil (avoid overcrowding to prevent uneven cooking). Fry undisturbed for 4–5 minutes until golden brown on the bottom. Use a slotted spatula to flip and cook the second side for another 4–5 minutes until equally golden. Adjust heat as needed: if latkes brown too quickly, lower heat to medium-low.

Step 6: Drain & Season

Transfer cooked latkes to a paper towel-lined plate or cooling rack to drain excess oil for 1–2 minutes. Immediately season with a light sprinkle of kosher salt while still warm for best flavor absorption.

Step 7: Serve

Serve hot immediately with sour cream, fresh dill, applesauce, or a combination. Pro Tip: For extra brightness, top with a squeeze of lemon juice or a sprinkle of chopped scallions.

Chef’s Tips & Variations

• Texture Boost: For authentic starch control, substitute ½ cup of the bread crumbs with potato starch (starch from Step 1, squeezed and dried).

• Pickle Hack: Use leftover pickle brine (strained) to make a quick tangy coleslaw by mixing with shredded cabbage, vinegar, and sugar.

• Dairy-Free: Swap sour cream for coconut yogurt or a dairy-free cashew cream.

• Efficiency: Use a food processor with the shredding disk for faster potato/onion prep (keep shredding to 5–10 seconds to avoid overheating).

Enjoy these crispy, tangy latkes as a festive Hanukkah centerpiece or a unique appetizer!