Description
Crispy and golden Potato Latkes made from grated russet potatoes and onions, seasoned and fried to perfection. A traditional and comforting dish often served with sour cream, perfect for cozy meals or festive occasions.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds russet potatoes
- 1 small onion
- 2 1/2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons canola oil
Optional for Serving
- 1 cup sour cream
Instructions
- Grate vegetables: Peel and grate the russet potatoes and the small onion using a box grater or a food processor to create fine shreds.
- Drain moisture: Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible to prevent sogginess. Transfer the drained mixture to a mixing bowl.
- Mix ingredients: Add the all-purpose flour, eggs, salt, and black pepper to the bowl with the drained vegetables. Mix everything together thoroughly until the mixture is well combined and forms a batter-like consistency.
- Form pancakes: Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Spoon portions of the potato mixture into the skillet, flattening each spoonful with the back of the spoon to shape them into pancakes.
- Fry latkes: Fry the latkes for about 3 to 4 minutes on each side until they become golden brown and crispy. Use a spatula to carefully flip them halfway through cooking.
- Drain excess oil: Once cooked, transfer the latkes to a plate lined with paper towels to absorb any extra oil.
- Serve hot: Serve the potato latkes immediately while hot, optionally accompanied by a dollop of sour cream for added creaminess and flavor.
Notes
- For crispier latkes, ensure all excess moisture is fully drained from the potatoes and onions before mixing.
- Canola oil is preferred for frying due to its neutral flavor and high smoke point, but vegetable or peanut oil also work well.
- Serve latkes fresh and hot for the best texture, as they can become less crisp when cooled.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or matzo meal.
- To keep cooked latkes warm, place them in a single layer on a baking sheet in a low oven (around 200°F) while frying remaining batches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
Keywords: Potato Latkes, Jewish Recipe, Fried Potato Pancakes, Traditional Latkes, Holiday Side Dish
