Classic Crispy Potato Latkes
Classic Crispy Potato Latkes
Ingredients
- 3 pounds russet potatoes, peeled and quartered
- 1 yellow onion, large, quartered
- 2 large eggs
- 1/4 cup matzoh meal
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups vegetable oil, or other high smoke point oil, for frying
For Serving
- 1 cup sour cream
- 1 cup applesauce
Instructions
- 1
Using a food processor with a shredding disk, shred the peeled and quartered potatoes and quartered onion. Alternatively, grate them by hand using the large holes of a box grater.
⏱️ 10 min
- 2
Transfer the shredded potato and onion mixture to a large colander. Press down firmly to squeeze out as much liquid as possible. For best results, transfer the mixture to a clean kitchen towel or cheesecloth and wring out the excess liquid until the mixture is as dry as possible. This is crucial for crispy latkes.
⏱️ 10 min
- 3
In a large bowl, combine the dried potato and onion mixture with the eggs, matzoh meal, all-purpose flour, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 4
Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a small piece of potato mixture into it; it should sizzle immediately.
⏱️ 5 min
- 5
Working in batches, carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil. Flatten them slightly with the back of a spoon or spatula to form thin patties. Do not overcrowd the pan.
⏱️ 15 min
- 6
Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust the heat as needed to prevent burning. If they are browning too quickly, lower the heat.
⏱️ 15 min
- 7
Remove the cooked latkes from the pan and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. This also helps keep them crispy.
⏱️ 5 min
- 8
Repeat with the remaining potato mixture, adding more oil to the pan as needed. Keep the cooked latkes warm in a 200°F oven while you fry the remaining batches.
⏱️ 5 min•🌡️ 200
- 9
Serve the crispy potato latkes immediately with sour cream and applesauce.
Kitchen Tools
Nutrition Facts (per serving)
Classic Crispy Potato Latkes
Ingredients
- 3 pounds russet potatoes, peeled and quartered
- 1 yellow onion, large, quartered
- 2 large eggs
- 1/4 cup matzoh meal
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups vegetable oil, or other high smoke point oil, for frying
For Serving
- 1 cup sour cream
- 1 cup applesauce
Instructions
- 1
Using a food processor with a shredding disk, shred the peeled and quartered potatoes and quartered onion. Alternatively, grate them by hand using the large holes of a box grater.
⏱️ 10 min - 2
Transfer the shredded potato and onion mixture to a large colander. Press down firmly to squeeze out as much liquid as possible. For best results, transfer the mixture to a clean kitchen towel or cheesecloth and wring out the excess liquid until the mixture is as dry as possible. This is crucial for crispy latkes.
⏱️ 10 min - 3
In a large bowl, combine the dried potato and onion mixture with the eggs, matzoh meal, all-purpose flour, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 4
Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a small piece of potato mixture into it; it should sizzle immediately.
⏱️ 5 min - 5
Working in batches, carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil. Flatten them slightly with the back of a spoon or spatula to form thin patties. Do not overcrowd the pan.
⏱️ 15 min - 6
Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust the heat as needed to prevent burning. If they are browning too quickly, lower the heat.
⏱️ 15 min - 7
Remove the cooked latkes from the pan and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. This also helps keep them crispy.
⏱️ 5 min - 8
Repeat with the remaining potato mixture, adding more oil to the pan as needed. Keep the cooked latkes warm in a 200°F oven while you fry the remaining batches.
⏱️ 5 min•🌡️ 200 - 9
Serve the crispy potato latkes immediately with sour cream and applesauce.