Latkes Potato Pancakes
Crispy, golden, and irresistibly savory, these classic Latkes Potato Pancakes bring a comforting taste of tradition to your table. Made with freshly grated Russet potatoes and onions, these pancakes boast a perfectly crispy exterior and a tender, flavorful interior. The easy-to-follow recipe calls for a handful of pantry staples, including flour, eggs, and a dash of seasoning, making it simple yet delicious. Expertly pan-fried in vegetable oil to achieve that signature satisfying crunch, these latkes are ready in under an hour, making them a wonderful addition to busy weeknight dinners or festive holiday spreads. Pair them with classic toppings like sour cream or applesauce for an authentic and mouthwatering experience. Perfectly crisp and endlessly satisfying, these potato pancakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
Instructions
Peel the potatoes and finely grate them using a box grater or food processor. To remove excess moisture, place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible.
Peel and grate the onion. Combine the grated onion with the grated potatoes in a large mixing bowl.
In a small bowl, beat the eggs, then add them to the potato-onion mixture.
Stir in the flour, salt, and black pepper until the mixture is well combined and holds together when pressed.
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers but does not smoke.
Scoop about 2 tablespoons of the potato mixture and drop it into the skillet. Flatten it gently with the back of a spoon or spatula to form a round pancake.
Cook each latke for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Use a slotted spoon or spatula to transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet if necessary.
Serve the latkes warm with sour cream, applesauce, or your preferred accompaniments.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 191 mg | 15% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4214 mg | 90% | |
*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.
