Crispy Potato Latkes

Crispy Potato Latkes

Prep

20 min

Cook

25 min

Total

45 min

Servings

6

Difficulty

Medium

Ingredients

• 2 lb russet potatoes, peeled
• 1 medium yellow onion
• 2 large eggs
• 1/3 cup all-purpose flour or matzo meal
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp baking powder
• Vegetable oil, for frying
• Applesauce and sour cream, for serving

Instructions

1. Grate the potatoes and onion on the large holes of a box grater or with a food processor.
2. Pile onto a clean kitchen towel, gather the ends and squeeze out as much liquid as you can.
3. In a large bowl, mix the potatoes and onion with the eggs, flour, salt, pepper and baking powder.
4. Heat 1/4 inch of oil in a large skillet over medium-high until a shred of potato sizzles immediately.
5. Drop 1/4 cup mounds into the oil and flatten to about 3 inches. Fry 3 to 4 minutes per side, until deep golden.
6. Drain on a rack set over paper towels and sprinkle with salt. Serve hot with applesauce and sour cream.

Why this recipe works

Squeezing out the potato liquid is the key to crisp latkes instead of soggy ones. Oil hot enough to sizzle right away browns the outside before the inside gets greasy.

Tips, substitutions & storage

• Swap: Use matzo meal instead of flour (traditional for Passover).
• Swap: Yukon Gold potatoes can replace russets; they make a slightly creamier latke.
• Squeezing out the liquid is what makes latkes crispy instead of soggy.
• Keep finished latkes warm on a rack in a 250°F oven while frying the rest.
• Freeze cooled latkes in a single layer; reheat at 400°F for 8 to 10 minutes.

Nutrition (estimated, per serving)

Calories

260

Protein

6g

Carbs

32g

Fat

12g

Fiber

3g

Sugar

2g

Sodium

520mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.