Classic Potato Latkes
These crispy, golden-brown potato pancakes are a timeless comfort food, perfect for any festive breakfast or brunch.
Ingredients
- •2 lbs (900g) Russet potatoes, peeled
- •1 medium yellow onion, grated
- •2 large eggs, lightly beaten
- •1/3 cup (45g) all-purpose flour or matzo meal
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/2 cup (120ml) neutral oil, such as vegetable or canola, for frying
Instructions
- 1
Grate the potatoes using the coarse side of a box grater or a food processor, then immediately place them in a clean kitchen towel and squeeze as hard as you can to remove all excess moisture.
- 2
In a large mixing bowl, combine the squeezed potatoes, grated onion, beaten eggs, flour, salt, and pepper until well incorporated.
- 3
Heat the oil in a large heavy-bottomed skillet over medium-high heat until it shimmers.
- 4
Scoop about 1/4 cup of the potato mixture for each latke and drop it into the hot oil, flattening it slightly with a spatula to form a thin patty.
- 5
Fry for 3 to 5 minutes per side until the edges are deep golden brown and the center is cooked through.
- 6
Transfer the finished latkes to a wire rack or paper towel-lined plate to drain briefly before serving hot.
💡 Chef tips
- The secret to crispy latkes is removing as much liquid as possible from the potatoes before adding the eggs and flour.
- If you need to make these ahead, keep them warm in a 200°F (95°C) oven on a baking sheet; do not stack them or they will lose their crunch.
- Serve with applesauce or sour cream to balance the savory, salty flavor of the potatoes.
✅ How it should turn out
The finished latkes should be incredibly crispy and golden on the outside with a tender, savory interior that smells of toasted potatoes and onions.