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Prepare the potatoes and onion: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial for crispy latkes.

Combine ingredients: In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, all-purpose flour, kosher salt, and black pepper. Mix well until everything is evenly incorporated.

Heat the oil: Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet (cast iron works best). Heat the oil over medium-high heat until it shimmers and reaches about 350°F (175°C). You can test the oil by dropping a small amount of potato mixture; it should sizzle immediately.

Form and fry latkes: Carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form thin patties. Do not overcrowd the pan; cook in batches.

Cook until golden: Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust heat as needed to prevent burning. Add more oil to the pan between batches if necessary.

Drain and serve: Transfer the cooked latkes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Serve immediately with applesauce and sour cream on the side.


Prepare the potatoes and onion: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial for crispy latkes.

Combine ingredients: In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, all-purpose flour, kosher salt, and black pepper. Mix well until everything is evenly incorporated.

Heat the oil: Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet (cast iron works best). Heat the oil over medium-high heat until it shimmers and reaches about 350°F (175°C). You can test the oil by dropping a small amount of potato mixture; it should sizzle immediately.

Form and fry latkes: Carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form thin patties. Do not overcrowd the pan; cook in batches.

Cook until golden: Fry the latkes for 3 to 5 minutes per side, or until deeply golden brown and crispy. Adjust heat as needed to prevent burning. Add more oil to the pan between batches if necessary.

Drain and serve: Transfer the cooked latkes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Serve immediately with applesauce and sour cream on the side.
