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Potato Pancakes (Latkes) Recipe

Jewish · Side dish · 40 min total

Crispy on the outside, tender on the inside, these classic Jewish potato pancakes are a beloved Hanukkah tradition and a delicious side or main any time of year.

Ingredients

• 2 large russet potatoes (about 1.5 lbs), 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 (about 1/2 cup)
• Applesauce and sour cream, for serving

Instructions

1. Grate the potatoes and onion using a box grater or food processor with shredding disc. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
2. In a large bowl, combine the grated potato-onion mixture, eggs, flour, salt, and pepper. Mix well.
3. In a large skillet, heat about 1/4 inch of oil over medium-high heat until shimmering.
4. Drop heaping tablespoons of the potato mixture into the hot oil, flattening each into a 3-inch pancake. Do not overcrowd.
5. 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.
6. Serve hot with applesauce and sour cream.

Tips

• For extra crispiness, let the grated potatoes soak in cold water for 10 minutes, then drain and squeeze dry.
• Keep cooked latkes warm in a 200°F oven on a baking sheet while frying the rest.
• Leftover latkes can be reheated in a toaster oven or skillet.

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