This is my mother's crispy latke recipe. It's been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke. Applesauce and sour cream are favorite accompaniments for these latkes. Make an interesting tuna salad, cut up some veggies, and you have a full meal.
Ingredients
- potatoes: 4 piece (cubed)
- onion: 1 piece (chopped)
- eggs: 2 piece
- salt: 2 tsp
- all-purpose flour: 2 Tbsp (or as needed)
- baking powder: 1 tsp
- canola oil: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
-
Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
-
Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
-
Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.
