Crispy Potato and Herb Latkes
Crispy Potato and Herb Latkes
Ingredients
For the Crispy Latkes
- 2 pounds Russet potatoes, peeled and grated
- 1/2 yellow onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
For Serving
- sour cream, as needed
- applesauce, as needed
Instructions
- 1
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy latkes.
⏱️ 5 min
- 2
In a large mixing bowl, combine the squeezed potatoes and onion with the beaten eggs, all-purpose flour, chopped fresh parsley, chopped fresh chives, kosher salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 3
Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/4 inch deep. Test the oil by dropping a small piece of potato mixture; it should sizzle immediately.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
Fry the latkes for 3 to 5 minutes per side, or until they are deeply golden brown and crispy. Adjust the heat as needed to prevent burning while ensuring they cook through.
⏱️ 10 min
- 6
Using a slotted spoon or spatula, transfer the cooked latkes to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This helps maintain their crispiness.
⏱️ 2 min
- 7
Serve the crispy potato and herb latkes immediately with a dollop of sour cream and/or a side of applesauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato and Herb Latkes
Ingredients
For the Crispy Latkes
- 2 pounds Russet potatoes, peeled and grated
- 1/2 yellow onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
For Serving
- sour cream, as needed
- applesauce, as needed
Instructions
- 1
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy latkes.
⏱️ 5 min - 2
In a large mixing bowl, combine the squeezed potatoes and onion with the beaten eggs, all-purpose flour, chopped fresh parsley, chopped fresh chives, kosher salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 3
Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be about 1/4 inch deep. Test the oil by dropping a small piece of potato mixture; it should sizzle immediately.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
Fry the latkes for 3 to 5 minutes per side, or until they are deeply golden brown and crispy. Adjust the heat as needed to prevent burning while ensuring they cook through.
⏱️ 10 min - 6
Using a slotted spoon or spatula, transfer the cooked latkes to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This helps maintain their crispiness.
⏱️ 2 min - 7
Serve the crispy potato and herb latkes immediately with a dollop of sour cream and/or a side of applesauce.
⏱️ 3 min