Latkes Recipe
Jewish · Side dish · 40 min total
Crispy, golden potato pancakes that are a beloved Hanukkah tradition. This recipe yields perfectly crunchy latkes with a tender interior.
20
min prep
min prep
20
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 pounds russet potatoes, peeled
- 1 small onion, peeled
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
Instructions
- Grate the potatoes and onion using a box grater or food processor with grating disc. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer the squeezed potato-onion mixture to a large bowl. Add eggs, flour, salt, and pepper; mix until well combined.
- Heat oil in a large skillet over medium-high heat until shimmering. Drop spoonfuls of the potato mixture (about 2 tablespoons each) into the hot oil, flattening slightly with a spatula.
- Fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve immediately with applesauce or sour cream.
Tips
- For extra crispy latkes, squeeze out as much moisture as possible from the potatoes.
- Keep latkes warm in a 200°F oven on a baking sheet while frying remaining batches.
- Leftover latkes can be reheated in a toaster oven or skillet.
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