When the craving for comfort food strikes, nothing beats the satisfying crunch of a perfectly cooked latke. That’s why I was thrilled to discover the joy of making a Giant Skillet Latke—a dish that marries tradition with simplicity, delivering a crispy, golden delight in less time and with minimal oil. Picture this: the sound of grated potatoes mingling with the sweet aroma of onions filling your kitchen, setting the stage for a brunch gathering or a cozy breakfast-for-dinner night.
Whether you’re celebrating Hanukkah or simply seeking a hearty meal to share with loved ones, this latke variation will not disappoint. With its fluffy interior and satisfying crunch, it’s like serving up a warm hug on a plate. What I love most is how this Giant Skillet Latke effortlessly becomes the star of any meal while being quick and easy to prepare. Let’s dig into this delightful recipe that promises to keep you and your guests coming back for seconds!
Why is Giant Skillet Latke a game changer?
Crispy Delight: This Giant Skillet Latke delivers an irresistible crunch while using less oil, making it a healthier comfort food option.
Quick & Easy: Preparation is a breeze, allowing you to whip it up in no time, perfect for busy weeknights or impromptu brunches.
Crowd-Pleasing: Ideal for family gatherings, this latke is large enough to serve everyone, ensuring no one leaves the table hungry.
Versatile Toppings: Whether you prefer classic sour cream and applesauce or innovative gourmet toppings, this dish adapts to your tastes.
Unique Flavor: The perfect blend of potatoes and onions creates a savory experience that transports you to your favorite diner, but made in your own kitchen.
For more tips on making this classic comfort dish, check out our expert tips.
Giant Skillet Latke Ingredients
For the Latke
• 5 medium russet potatoes (about 2 lb. total) – Provides the base and structure of the latke; peel and halve crosswise before grating for ease.
• 1 medium yellow onion – Adds sweetness and depth; substitute with shallots for a milder flavor if desired.
• 1 large egg, lightly beaten – Binds the ingredients together; you can use aquafaba as a vegan substitute.
• 1/4 cup matzo meal – Helps achieve that essential crispiness and binds the latke; try breadcrumbs for a gluten-free alternative.
• 1 1/2 tsp. kosher salt – Enhances the flavor; adjust according to your taste.
• 1/2 tsp. freshly ground black pepper – Adds a hint of subtle heat; it’s optional if you prefer a milder taste.
• 3 Tbsp. extra-virgin olive oil, plus more for brushing – Provides moisture and aids in achieving a crispy exterior; avocado oil is a great alternative.
For Garnishes
• Flaky sea salt – Elevates flavor and adds texture; sprinkle lightly before serving.
• Sliced chives – Freshens up the dish and adds a burst of color; feel free to substitute with green onions if you have them.
• Sour cream, applesauce, caviar, and/or crème fraîche – All delicious toppings that personalize your latke experience; choose according to preference!
This Giant Skillet Latke is not just a meal; it’s a warm, crispy hug for your palate, ready to be dressed up or down!
How to Make Giant Skillet Latke
- Prep Potatoes: Begin by shredding your russet potatoes and the yellow onion. You can use a food processor or a box grater to make this easier. The more finely you grate, the better they’ll mix!
- Dry Mixture: To achieve that perfect crispiness, take your potato-onion blend and squeeze out as much moisture as possible using a clean kitchen towel. The drier the mix, the better the texture!
- Combine Ingredients: In a large mixing bowl, gently combine the dried potato-onion mixture with the beaten egg, matzo meal, kosher salt, and black pepper. Stir until well integrated, ensuring every potato shred is coated!
- Preheat Skillet: Warm up a 10-inch nonstick or cast iron skillet over medium heat. Brush the bottom generously with extra-virgin olive oil to help it fry up nicely.
- Form Latke: Pour the latke mixture into the skillet, using a spatula to spread and press it into an even layer. This ensures even cooking and nice browning all over!
- Cook: Let it cook until the edges turn golden brown, about 8-10 minutes. Carefully flip it over and cook the other side for another 8-10 minutes until beautifully crispy.
- Serve: Once cooked, remove the latke from the skillet, allowing excess oil to drain off. Slice into wedges and serve warm, garnished with your chosen toppings!
Optional: Try adding a sprinkle of crispy bacon bits for an indulgent twist!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Giant Skillet Latkes are perfect for meal prep, saving you time on bustling mornings or busy weeknights! You can prepare the potato-onion mixture up to 24 hours in advance; just store it in an airtight container in the refrigerator to maintain freshness. To keep the latkes crispy, be sure to squeeze out as much moisture as possible before mixing in the egg and matzo meal. When you’re ready to cook, simply heat your skillet and pour in the prepared mixture, frying until golden brown. This way, you’ll enjoy the same delicious comfort with minimal effort, making your meal planning a breeze!
Giant Skillet Latke Variations
Get ready to personalize your latke and make it your own!
- Sweet Potato: Substitute half of the russet potatoes with sweet potatoes for a hint of sweetness and vibrant color.
- Vegetable Twist: Add 1 cup of grated zucchini or carrots for a vegetable boost. These additions not only enhance nutrition but also add a fun twist to texture.
- Herb Infusion: Mix in 1 tablespoon of fresh dill or chives for a burst of fresh flavor. It brightens the latke beautifully, adding a delightful zing with every bite.
- Spicy Kick: Incorporate 1/2 teaspoon of cayenne pepper or finely chopped jalapeños for a subtle heat that elevates the comfort food experience. Perfect for those who love a little warm excitement!
- Cheesy Goodness: Fold in 1/2 cup of shredded cheese (like cheddar or gouda) into the mixture for a gooey, savory richness. This twist creates a delightful indulgence that cheese lovers will adore.
- Vegan Version: Swap the egg with 1/4 cup of aquafaba, the liquid from canned chickpeas. This simple switch keeps the latke together without sacrificing its comforting qualities.
- Orange Zest: Grate in the zest of one orange for a refreshing citrus note that balances the earthiness of the potatoes beautifully. Each bite comes alive with bright aromas.
- Loaded Latke: Top with crispy bacon bits, sautéed mushrooms, or caramelized onions for a rich, layered flavor experience. These toppings transform your latke into a decadent dish that everyone will love at the table.
What to Serve with Giant Skillet Latke?
For a delightful meal that leaves everyone smiling, consider these sumptuous pairings to complement your latke!
- Sour Cream: Nothing beats a dollop of tangy sour cream on your latke, enhancing its crispiness and adding a creamy texture.
- Applesauce: The sweet freshness of applesauce contrasts beautifully with the savory latke, creating a comforting flavor journey.
- Sauteed Mushrooms: Earthy sautéed mushrooms lend a rich, umami punch that elevates your latke experience.
- Fresh Chives or Green Onions: Bright, herbal notes from chives or green onions add vibrancy and color to your plate, making it visually appealing.
- Smoked Salmon: Elegant slices of smoked salmon offer a luxurious touch, perfectly balancing the hearty potato flavors of the latke.
- Arugula Salad: A peppery arugula salad with a light vinaigrette refreshes the palate and cuts through the richness of the latke.
Enjoy a glass of crisp white wine, such as Sauvignon Blanc, to complete the meal, enhancing every bite with its refreshing acidity!
Storage Tips for Giant Skillet Latke
- Room Temperature: Let the Giant Skillet Latke cool completely before storing it at room temperature for up to 2 hours to ensure safety.
- Fridge: Store leftover latke in an airtight container in the fridge for up to 3 days. Reheat before serving to maintain its crispy texture.
- Freezer: Wrap cooled latke tightly in plastic wrap, then aluminum foil, and freeze for up to 2 weeks. Thaw in the fridge before reheating.
- Reheating: To re-crisp the latke, preheat your oven to 400°F and bake for 12-15 minutes after wrapping in foil, ensuring it warms evenly and retains its delightful crunch.
Expert Tips for Giant Skillet Latke
- Thoroughly Dry Potatoes: Squeeze out all moisture from the potato mixture. This step is crucial for achieving the signature crispiness of your Giant Skillet Latke.
- Skillet Temperature: Maintain medium heat throughout the cooking process. A consistent temperature helps prevent soggy edges or burnt spots.
- Don’t Overcrowd: Cook the latke in one even layer without overcrowding the skillet. This allows it to cook evenly, providing that perfect golden-brown crust everyone loves.
- Taste as You Go: Adjust the seasoning in the mixture before cooking. A pinch more salt can elevate flavors, ensuring every bite of your Giant Skillet Latke is delicious.
- Explore Variations: Feel free to experiment with seasonings or toppings! Adding different herbs or spices can give your latke a unique twist while keeping it comforting.
Giant Skillet Latke Recipe FAQs
What type of potatoes are best to use for Giant Skillet Latke?
For the best results, use medium russet potatoes as they provide the ideal texture and starchiness for latkes. If you prefer a sweeter flavor, you can experiment with Yukon Gold potatoes. Just be sure to peel and halve them crosswise before grating for ease!
How should I store leftover Giant Skillet Latke?
I recommend placing leftover latkes in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. Make sure they’re completely cool before storing to keep moisture at bay. When you’re ready to enjoy them again, simply reheat in a skillet over medium heat to restore that delightful crispiness!
Can I freeze Giant Skillet Latke?
Absolutely! To freeze, let the latke cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. You can freeze it for up to 2 weeks. When you’re ready to eat, thaw in the fridge overnight and then reheat in a preheated oven at 400°F for about 12-15 minutes, wrapped in foil to keep it moist.
What if my latke isn’t crispy?
If your latke turns out soggy, the most likely culprit is excess moisture. Be sure to squeeze out as much liquid as possible from the potato-onion mixture with a clean kitchen towel before cooking. Additionally, maintaining the skillet temperature is important; if it’s too low, the latke can absorb more oil instead of frying to crispy perfection. Cooking it in one even layer without overcrowding will also help to achieve that lovely crunch.
Are there any dietary considerations I should keep in mind with Giant Skillet Latke?
Yes! This recipe includes eggs, which may not work for vegans. You can substitute the egg with aquafaba—just 3 tablespoons should do the trick. Also, for those with gluten sensitivities, opt for gluten-free breadcrumbs instead of matzo meal. Always be mindful of any specific allergies when choosing your garnishes, like sour cream or seafood toppings.
How do I know when my Giant Skillet Latke is done cooking?
You’ll know your latke is ready when both sides are beautifully golden brown—this usually takes about 8-10 minutes per side. You can use a spatula to gently lift the edges to check the color. A crust that’s crispy on the outside and fluffy on the inside is the hallmark of a perfect latke!
Giant Skillet Latke: Crispy, Cozy Comfort for Any Meal
Ingredients
Equipment
Method
- Begin by shredding your russet potatoes and the yellow onion. You can use a food processor or a box grater to make this easier.
- To achieve that perfect crispiness, take your potato-onion blend and squeeze out as much moisture as possible using a clean kitchen towel.
- In a large mixing bowl, gently combine the dried potato-onion mixture with the beaten egg, matzo meal, kosher salt, and black pepper.
- Warm up a 10-inch nonstick or cast iron skillet over medium heat. Brush the bottom generously with extra-virgin olive oil.
- Pour the latke mixture into the skillet, using a spatula to spread and press it into an even layer.
- Let it cook until the edges turn golden brown, about 8-10 minutes. Carefully flip it over and cook the other side for another 8-10 minutes.
- Once cooked, remove the latke from the skillet, allowing excess oil to drain off. Slice into wedges and serve warm, garnished with your chosen toppings!
