Classic Potato Latkes Recipe

5 from 1 vote

Using just a handful of ingredients, this recipe combines shredded potatoes, onions, a touch of flour, and a dash of seasoning to create a harmonious blend of flavors. The result? A delightful crispy exterior and a soft, fluffy interior that will have you coming back for seconds (and maybe even thirds!).

Course Appetizer

Cuisine American

Keyword Latkes

Prep Time 5

Cook Time 20

Total Time 25

Servings People

Calories 99kcal

Equipment

1 Mixing bowl

Ingredients

4 large Russet potatoes, peeled and grated
1 Medium Onion, grated
¼ cup all-purpose flour
2 large Eggs, beaten!
1 tsp Salt
¼ tsp Black pepper
Vegetable oil, for frying! ( You could also use an air fryer for a healthier choice)

Instructions

Start by peeling the potatoes and grating them using a box grater or a food processor fitted with a grating attachment. Place the grated potatoes in a large bowl of cold water to prevent them from turning brown.
Grate the onion and add it to the bowl with the potatoes. Mix well to combine.
Drain the potato and onion mixture using a colander, pressing down to remove as much liquid as possible. This will help ensure that your latkes turn out crispy.
Transfer the drained mixture to a clean kitchen towel or cheesecloth and squeeze out any remaining liquid.
Place the drained potato and onion mixture back into the bowl and add the beaten eggs, flour, salt, and pepper. Mix well until all the ingredients are evenly combined.
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Make sure the oil is hot before adding the latkes to the pan.
Using a spoon or your hands, take a small amount of the potato mixture and flatten it into a pancake shape. Carefully place it into the hot oil and repeat with the remaining mixture, making sure not to overcrowd the pan.
Fry the latkes for about 3-4 minutes on each side or until they are golden brown and crispy. Once cooked, transfer them to a paper towel-lined plate to remove any excess oil.
Repeat the frying process with the remaining potato mixture until all the latkes are cooked.
Serve the potato latkes hot with your choice of traditional accompaniments or as a side dish with sour cream or applesauce.

Notes

Tips for Achieving the Perfect Texture and Flavor

Use russet potatoes: Russet potatoes are high in starch, which helps create a fluffy interior and a crispy exterior.
Squeeze out excess liquid: Removing as much liquid as possible from the grated potatoes and onions is essential for achieving crispy latkes.
Fry in hot oil: Make sure the oil is hot before adding the latkes to the pan. This will help create a crispy and golden exterior.
Don't overcrowd the pan: Fry the latkes in batches, making sure not to overcrowd the pan. This allows them to cook evenly and ensures they turn out crispy.

Nutrition