Potato Latkes Pancakes
Crispy, golden, and irresistibly savory, these Potato Latkes Pancakes are the ultimate comfort food for any occasion! Made with simple ingredients like fresh Russet potatoes, onions, and eggs, these classic latkes boast a perfect balance of crunchy edges and tender centers. The key to achieving their signature crispiness lies in squeezing out all excess moisture from the grated potatoes and onions—a vital step you won't want to skip. Lightly seasoned with salt, black pepper, and a touch of baking powder for fluffiness, these latkes are shallow-fried to perfection in a hot skillet. Serve them warm with traditional toppings like tangy sour cream or sweet applesauce, or get creative with your favorite garnishes. Whether you're celebrating a holiday or indulging in a quick weeknight treat, this easy-to-follow recipe will have you savoring every bite of these golden potato pancakes. Perfect for Hanukkah or anytime you're craving a crispy, crowd-pleasing side dish!
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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 Black pepper
- 0.5 teaspoon Baking powder
- 0.5 cup Vegetable oil
- 0.5 cup (optional, for serving) Sour cream
- 0.5 cup (optional, for serving) Applesauce
Instructions
Peel the potatoes and grate them using a box grater or a food processor with a grating attachment.
Grate the onion and mix it with the grated potatoes.
Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for crispy latkes.
Transfer the drained potato and onion mixture to a large mixing bowl.
In a separate small bowl, beat the eggs lightly, then add them to the potato mixture.
Add the flour, salt, black pepper, and baking powder to the potato mixture, then mix thoroughly until evenly combined.
Heat the vegetable oil in a large skillet over medium-high heat. You need enough oil to create a shallow frying layer, about 1/4 inch deep.
Scoop approximately 2 tablespoons of the potato mixture for each latke and gently flatten it into a pancake shape.
Carefully place the latkes into the hot oil, frying only a few at a time to avoid overcrowding the pan.
Cook each latke for about 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to ensure they cook evenly without burning.
Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining potato mixture.
Serve the potato latkes warm with sour cream, applesauce, or your preferred toppings.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 32.3 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 349 mg | 27% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4304 mg | 92% | |
*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.
