Latkas
Crispy, golden, and irresistibly comforting, these homemade latkes are the ultimate potato pancake perfect for Hanukkah celebrations or anytime you crave a savory treat. Made with simple ingredients like grated Russet potatoes, a hint of yellow onion, eggs, and a touch of flour, these latkes are seasoned to perfection with salt and black pepper. The secret to their signature crispiness lies in removing excess moisture from the potatoes and frying them to golden-brown perfection in sizzling vegetable oil. Ready in just 40 minutes, these latkes are as satisfying as they are simple to prepare. Serve them piping hot with the classic accompaniments of tangy sour cream or sweet applesauce for a delicious, crowd-pleasing dish that delights at every bite. Whether you’re celebrating traditions or making a midweek comfort food, latkes are a crispy masterpiece.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 0.25 cup All-purpose flour
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Vegetable oil
- for serving (optional) Applesauce or sour cream
Instructions
Peel the potatoes and grate them using the large holes of a box grater or the shredding attachment on a food processor.
Grate the onion using the same method.
Place the grated potatoes and onion into a clean kitchen towel or cheesecloth. Twist the cloth tightly to wring out as much liquid as possible, then transfer the mixture to a large mixing bowl.
In a separate small bowl, beat the eggs and add them to the potato-onion mixture.
Stir in the flour, salt, and black pepper until well combined.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Scoop about 2-3 tablespoons of the potato mixture into the hot oil for each latke, flattening it gently with the back of a spoon or spatula to form a thin pancake.
Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
Transfer the cooked latkes to a paper towel-lined plate to remove excess oil.
Repeat with the remaining potato mixture, adding more oil to the pan if needed.
Serve the latkes hot, with applesauce or sour cream on the side if desired.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5036 mg | 219% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 30.5 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 274 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 7157 mg | 152% | |
*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.
