Potato Latkes
Crispy, golden, and irresistibly savory, these classic Potato Latkes are the perfect comfort food for any occasion. Made with freshly grated Russet potatoes and a touch of yellow onion for added sweetness, these Jewish-inspired delights are pan-fried to crunchy perfection. The secret lies in wringing out every bit of moisture from the potatoes and reserving the potato starch to ensure a satisfying texture in every bite. Simple pantry staples like eggs, flour, salt, and pepper bring the latkes together, while a hot skillet and shimmering oil create their signature crunch. Ready in just 40 minutes, these latkes are a versatile treat—serve them traditionally with applesauce and sour cream, or get creative with your favorite toppings. Perfect for Hanukkah celebrations or as a cozy side dish, these latkes are guaranteed to elevate any meal.
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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 onion. Using a box grater or a food processor with a grating attachment, grate the potatoes and onion.
Place the grated potatoes and onion in a clean kitchen towel and wring out as much liquid as possible into a bowl.
Let the liquid sit for a minute to allow the potato starch to settle at the bottom of the bowl. Then, carefully pour off the water, leaving the starch at the bottom.
In a large bowl, combine the grated potatoes and onion, the reserved potato starch, eggs, flour, salt, and black pepper. Mix until well combined.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Scoop about 2 tablespoons of the potato mixture into the skillet for each latke. Flatten gently with a spatula to about 1/4-inch thickness.
Cook the latkes for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture, adding more oil to the pan if necessary.
Serve the latkes warm with applesauce, sour cream, or your favorite toppings.
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.
