Description
Crispy and golden Potato Latkes made from shredded russet potatoes and onions, perfectly seasoned and fried to perfection. These traditional Jewish pancakes are a delicious treat, ideal for festive occasions or a comforting snack served warm with sour cream and chives.
Ingredients
Scale
Potato Mixture
- 2 large russet potatoes (peeled, about 1 lb)
- 1/2 medium onion (peeled)
Binding and Seasoning
- 1/4 cup all-purpose flour (or kosher Matzo Meal)
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
For Frying
- Vegetable oil or extra light olive oil, about 1/4 inch depth for frying
- Kosher salt, for sprinkling
Instructions
- Grate Potatoes and Onion: Using the large holes of a box grater or the grating disk of a food processor, grate the peeled russet potatoes and onion. Transfer the grated mixture onto a cheesecloth or a clean, lint-free dishtowel and squeeze out as much liquid as possible to ensure crispy latkes.
- Mix Batter: In a large mixing bowl, whisk together the flour, baking powder, fine sea salt, and freshly ground black pepper. Add the egg and whisk to combine. Stir in the thoroughly drained grated potatoes and onions, making sure the mixture is evenly coated with the batter.
- Heat Oil and Fry Latkes: Heat a large, heavy-bottomed skillet over medium-high heat and pour in enough vegetable or extra light olive oil to cover the bottom about 1/4 inch deep. Once the oil shimmers, drop the potato mixture by heaping tablespoons (or using a trigger-release ice cream scoop) into the skillet. Immediately press each mound gently with a spatula to form flat disks.
- Cook Until Golden Brown: Fry the latkes without moving them until the edges turn golden brown, about 4 to 5 minutes. Flip carefully and cook the other side until it is also golden and crisp, approximately 3 to 4 minutes more.
- Drain and Season: Transfer the cooked latkes to a paper-towel-lined plate to drain excess oil. While still hot, sprinkle lightly with kosher salt. Repeat the frying process with the remaining batter, adding more oil to the pan as needed.
- Serve: Serve the potato latkes warm, ideally accompanied by sour cream and garnished with fresh chives for a traditional and delicious finishing touch.
Notes
- Use a heavy-bottomed skillet to maintain even heat and prevent burning.
- Make sure to squeeze out as much liquid as possible from the grated potatoes to achieve crispiness.
- Adjust the oil quantity as needed; latkes should shallow fry, not deep fry.
- If preferred, substitute flour with kosher Matzo Meal for traditional Passover variation.
- Serve immediately for best texture; leftovers can be reheated in a clean skillet or oven to restore crispiness.
