Description
Crispy on the outside, tender inside, these traditional potato latkes are made with shredded russet potatoes, onion, eggs, and just the right amount of seasonings. Perfectly pan-fried to golden perfection and served hot with applesauce or sour cream, they make a classic Jewish appetizer or side dish especially popular during Hanukkah.
Ingredients
Potatoes and Onion
- 2 lbs russet potatoes (about 4 large), peeled
- 1 medium onion
Binding and Seasoning
- 2 large eggs
- ⅓ cup all-purpose flour (or matzo meal for more traditional texture)
- 1 tsp salt
- ½ tsp black pepper
For Frying
- Neutral oil (vegetable or canola) for frying
Instructions
- Grate potatoes and onion: Use the large holes of a box grater or a food processor to grate the peeled potatoes and medium onion finely to prepare the base mixture.
- Drain excess liquid: Place the grated potato and onion mixture in a clean kitchen towel and squeeze tightly to remove as much moisture as possible to ensure crispy latkes.
- Mix batter: Transfer the drained mixture to a bowl and add the eggs, flour or matzo meal, salt, and pepper. Mix thoroughly to combine all ingredients evenly.
- Heat oil: Pour enough neutral oil into a large skillet to coat the bottom and heat it over medium-high heat until hot but not smoking.
- Form latkes and fry: Scoop 2–3 tablespoons of the mixture per latke into the hot oil. Flatten each slightly with a spatula to form thin pancakes. Fry each side for 3–4 minutes until deep golden brown and crispy.
- Drain excess oil: Remove the cooked latkes from the skillet and place them on a paper towel–lined plate to absorb any excess oil.
- Serve immediately: Serve the latkes hot with traditional accompaniments like applesauce, sour cream, or both for a delicious finish.
Notes
- Keep fried latkes warm in a 250°F (120°C) oven while finishing batches to maintain crispiness.
- For extra-crispy edges, stir in 1–2 tablespoons of potato starch to the batter.
- For a gluten-free version, substitute potato starch or certified gluten-free matzo meal for the flour.
- Leftover latkes freeze well; freeze in a single layer and reheat in the oven to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Jewish / Eastern European
