Crispy Pan-Fried Potato Latkes
Crispy Pan-Fried Potato Latkes
Ingredients
For the Latkes
- 2 pounds russet potatoes, peeled and coarsely grated
- 1/2 yellow onion, finely grated
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil, for frying, as needed
For Serving (Optional)
- 1 cup sour cream
- 1 cup apple sauce
Instructions
- 1
Peel the russet potatoes and the yellow onion. Using a box grater or food processor, coarsely grate the potatoes and finely grate the onion.
⏱️ 10 min
- 2
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to squeeze out as much excess liquid as possible. This step is crucial for crispy latkes. Discard the liquid.
⏱️ 5 min
- 3
In a large mixing bowl, combine the squeezed potato and onion mixture with the lightly beaten large egg, all-purpose flour, salt, and black pepper. Mix well until just combined. Do not overmix.
⏱️ 3 min
- 4
Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. The oil should be about 1/4 inch deep. Test the oil by dropping a tiny bit of the mixture in; it should sizzle immediately.
⏱️ 3 min
- 5
Once the oil is hot, drop spoonfuls (about 2 tablespoons each) of the potato mixture into the skillet, flattening them slightly with the back of the spoon to form thin patties. Do not overcrowd the pan; work in batches. Fry for 3 to 5 minutes per side, or until golden brown and crispy.
⏱️ 20 min
- 6
Using a slotted spoon, transfer the cooked latkes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm in a 200°F oven while frying the remaining batches, if desired.
⏱️ 2 min•🌡️ 200
- 7
Serve the crispy potato latkes immediately with sour cream and apple sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pan-Fried Potato Latkes
Ingredients
For the Latkes
- 2 pounds russet potatoes, peeled and coarsely grated
- 1/2 yellow onion, finely grated
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil, for frying, as needed
For Serving (Optional)
- 1 cup sour cream
- 1 cup apple sauce
Instructions
- 1
Peel the russet potatoes and the yellow onion. Using a box grater or food processor, coarsely grate the potatoes and finely grate the onion.
⏱️ 10 min - 2
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to squeeze out as much excess liquid as possible. This step is crucial for crispy latkes. Discard the liquid.
⏱️ 5 min - 3
In a large mixing bowl, combine the squeezed potato and onion mixture with the lightly beaten large egg, all-purpose flour, salt, and black pepper. Mix well until just combined. Do not overmix.
⏱️ 3 min - 4
Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. The oil should be about 1/4 inch deep. Test the oil by dropping a tiny bit of the mixture in; it should sizzle immediately.
⏱️ 3 min - 5
Once the oil is hot, drop spoonfuls (about 2 tablespoons each) of the potato mixture into the skillet, flattening them slightly with the back of the spoon to form thin patties. Do not overcrowd the pan; work in batches. Fry for 3 to 5 minutes per side, or until golden brown and crispy.
⏱️ 20 min - 6
Using a slotted spoon, transfer the cooked latkes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm in a 200°F oven while frying the remaining batches, if desired.
⏱️ 2 min•🌡️ 200 - 7
Serve the crispy potato latkes immediately with sour cream and apple sauce on the side.
⏱️ 1 min