Perfect Potato Pancakes Latkes
Crispy, golden, and irresistibly savory, these Perfect Potato Pancakes Latkes are the ultimate comfort food for any occasion. Made with freshly grated Russet potatoes and a touch of onion for flavor, these latkes are delicately seasoned with salt and pepper and bound together with just the right amount of flour and eggs. Expert tips, like squeezing out excess liquid from the potatoes, ensure maximum crispiness in every bite. Shallow-fried to perfection in vegetable oil, these classic latkes are quick to prepare in just 40 minutes and make a delicious appetizer, snack, or side dish. Serve them warm with your choice of applesauce or sour cream for a traditional pairing that elevates their rich and hearty flavor. Whether for Hanukkah celebrations or a cozy family dinner, these latkes deliver the perfect balance of crunch and tenderness in every bite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 0.25 cups All-purpose flour
- 2 large Eggs
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cups Vegetable oil
- Applesauce or sour cream (optional, for serving)
Instructions
Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for getting crispy latkes.
Grate the onion using the same box grater and add it to a large mixing bowl.
Add the squeezed grated potatoes to the bowl with the onion. Stir to evenly combine.
Add the flour, eggs, salt, and pepper to the bowl. Mix until the ingredients are evenly incorporated and the mixture holds together.
Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
Working in batches, scoop about 2 tablespoons of the potato mixture per latke and shape it into a small patty. Carefully place them into the hot oil, ensuring not to overcrowd the pan.
Cook the latkes for 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spatula to transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining potato mixture, adding more oil to the skillet if needed.
Serve the latkes hot with applesauce or sour cream, 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 | 2676 mg | 116% | |
| 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 | 7177 mg | 153% | |
*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.
