Classic Potato Latkes
Crispy, golden, and full of comforting flavors, these Classic Potato Latkes are a must-have for holiday celebrations or any cozy meal. Made with grated Russet potatoes and onion, seasoned with a touch of salt and pepper, and fried to perfection in hot oil or schmaltz, these latkes deliver the ultimate balance of crunch and tenderness in every bite. Featuring simple, pantry-friendly ingredients like eggs and flour to bind them together, this traditional recipe is quick to prepare, requiring just 20 minutes of prep for a batch that’s ready to serve in under an hour. Pair them with classic toppings such as rich sour cream or sweet applesauce for a timeless duo that’s sure to please. Ideal for Hanukkah festivities, family dinners, or casual snacking, these homemade potato pancakes capture the essence of comfort food at its finest. Perfect for searches like "how to make crispy latkes" or "best potato latke recipe", this dish promises flavor and tradition in every crispy bite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Onion
- 2 Large eggs
- 0.5 cup All-purpose flour
- 2 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 1.5 cups Vegetable oil or schmaltz for frying
- 1 Sour cream or applesauce, for serving
Instructions
Peel the potatoes and grate them using a box grater or food processor with a grating blade.
Transfer the grated potatoes into a clean kitchen towel and squeeze out as much moisture as possible.
Grate the onion and drain any excess liquid. Combine it with the squeezed potatoes in a large mixing bowl.
In a small bowl, beat the eggs, then add them to the potato and onion mixture.
Add the flour, salt, and pepper to the potato mixture and mix well until all ingredients are thoroughly combined.
In a large heavy-bottomed pan, heat the vegetable oil over medium-high heat until shimmering.
Scoop about 1/4 cup of the potato mixture and form it into a patty. Carefully place the patties into the hot oil, being mindful not to overcrowd the pan.
Fry the latkes for about 3-4 minutes on each side or until golden brown and crispy.
Using a slotted spoon, transfer the latkes to a paper towel-lined tray to drain any excess oil.
Repeat the frying process with the remaining potato mixture, adding more oil if necessary and ensuring it comes back up to temperature before adding more latkes.
Serve the latkes hot with sour cream or applesauce on the side.
Nutrition Facts
Calories |
4791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.9 g | 476% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 5042 mg | 219% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 22.1 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 322 mg | 25% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 7237 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
