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Potato pancake (latke) Recipe

Jewish · Side dish · 44 min total

Crispy on the outside and tender on the inside, these classic potato latkes are a beloved Hanukkah tradition. Serve with applesauce and sour cream for a perfect balance of savory and tangy.

Ingredients

• 2 lbs russet potatoes, peeled
• 1 small onion, peeled
• 2 large eggs, lightly beaten
• 3 tablespoons all-purpose flour or matzo meal
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

Instructions

1. 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 into a bowl. Let the liquid sit for a few minutes, then carefully pour off the liquid, leaving the white potato starch at the bottom. Add the starch back to the potato mixture.
2. In a large bowl, combine the potato-onion mixture, eggs, flour, salt, and pepper. Mix well.
3. Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Drop spoonfuls of the potato mixture into the hot oil, flattening them with a spatula to form pancakes about 3 inches in diameter.
4. Fry for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels. Serve immediately.

Tips

• Keep latkes warm in a 200°F oven while frying remaining batches.
• Leftover latkes can be reheated in a toaster oven or skillet.
• Grate potatoes just before cooking to prevent discoloration.

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