Potato Latkes
Crispy, golden-brown potato pancakes that are a beloved classic for breakfast and holiday celebrations alike.
Ingredients
- •2 pounds Russet potatoes (about 4 medium), peeled
- •1 medium yellow onion
- •2 large eggs, lightly beaten
- •3 tablespoons all-purpose flour or matzo meal
- •1 1/2 teaspoons kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/2 cup neutral oil for frying, such as canola or grapeseed
Instructions
- 1
Grate the peeled potatoes and onion using the coarse side of a box grater or the shredding disc of a food processor.
- 2
Transfer the grated potato and onion mixture to the center of a clean kitchen towel, gather the corners, and squeeze out as much liquid as possible over the sink.
- 3
Place the squeezed potato mixture into a large bowl, add the beaten eggs, flour or matzo meal, salt, and black pepper, and mix thoroughly until well combined.
- 4
Heat the neutral oil in a large heavy-bottomed skillet, preferably cast iron, over medium-high heat until shimmering.
- 5
Drop packed tablespoonfuls of the potato mixture into the hot oil and flatten them slightly with the back of a spatula to form even patties.
- 6
Fry for 3 to 4 minutes per side until the edges are deeply golden brown and crispy.
- 7
Transfer the cooked latkes to a paper towel-lined plate or a wire rack set over a baking sheet to drain excess oil, and repeat with the remaining mixture.
💡 Chef tips
- Squeezing every drop of moisture out of the grated potatoes is the secret to achieving maximum crispiness.
- Keep fried latkes warm in a 200 degrees Fahrenheit (90 degrees Celsius) oven on a wire rack while you finish frying the remaining batches.
- Serve hot with traditional accompaniments such as applesauce or sour cream.
✅ How it should turn out
The finished latkes are deeply golden and shatteringly crisp on the outside while remaining tender on the inside, with a savory, comforting potato flavor.