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Potato Latkes

4

35 min

Potato Latkes

Potato Latkes Photo 1

Category

Cake Recipes

Time

35 min

Serving

6 persons

Calories

199

Rating

4.00★ (592)

Cuisine

Author: Victoria Buriak
You can't go wrong with this classic latke recipe! Made with shredded potatoes, grated onion, and a flour and egg binder, these tasty potato latkes are pan-fried in batches until golden brown. These hot, crispy, oniony potato pancakes are must for Hanukkah but perfectly acceptable other times of the year. Serve with applesauce, sour cream, or smoked salmon.

Ingredients

  • medium russet potatoes: 3 piece (peeled)
  • egg: 1 piece (beaten, to taste)
  • all-purpose flour: 2 Tbsp
  • onion: 1 Tbsp (grated)
  • salt: 0.5 tsp (to taste)
  • peanut oil for frying: 0.25 cup (or as needed)

Metric Conversion

Stages of cooking

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Potato Latkes Photo 5 4
  1. Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring, extracting as much moisture as possible.
    Potato Latkes Photo 2
  2. Measure 2 cups shredded, drained potatoes and place into a medium bowl; save any extra for another use. Add egg, flour, onion, and salt, and stir until well combined.
    Potato Latkes Photo 3
  3. Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.
    Potato Latkes Photo 4
  4. Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot. Andy San
    Potato Latkes Photo 5

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