Potato latkes Recipe
Jewish · Side dish · 44 min total
Crispy on the outside, tender on the inside, these classic potato latkes are a beloved Hanukkah tradition. Serve with applesauce and sour cream for a perfect holiday treat.
20
min prep
min prep
24
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 pounds russet potatoes, peeled
- 1 medium 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 in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the grated potato-onion mixture, eggs, flour, salt, and pepper. Mix until well combined.
- Heat oil in a large skillet over medium-high heat until shimmering. Drop heaping tablespoons of the potato mixture into the hot oil, flattening slightly with a spatula.
- Fry until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining mixture, adding more oil as needed.
- Serve immediately with applesauce and sour cream.
Tips
- For extra crispiness, let the grated potato mixture sit in a colander for 10 minutes before squeezing out liquid.
- Keep finished latkes warm in a 200°F oven while frying the rest.
- Latkes can be frozen in a single layer, then reheated in a 375°F oven until crisp.
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