Classic Latkes (Potato Pancakes)
Crispy golden potato pancakes, a traditional Jewish dish perfect for Hanukkah or any time.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 4 large russet potatoes, peeled
- 1 medium onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- Applesauce and sour cream for serving
Nutrition Facts
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Instructions
Grate the potatoes and onion using the large holes of a box grater or food processor. Place in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer the grated mixture to a large bowl. Add eggs, flour, salt, and pepper. Mix well until combined.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Form small pancakes (about 1/4 cup each) and carefully place them in the hot oil, flattening slightly with a spatula.
Fry for 3-4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Drain on paper towels. Serve immediately with applesauce and sour cream.
Chef's Tips
- Squeezing out liquid: This is crucial for crispy latkes. You can also let the grated potatoes sit in a colander for 10 minutes to drain excess moisture.
- Oil temperature: Maintain consistent heat - if too cool, latkes will be greasy; if too hot, they'll burn before cooking through.
- Keeping warm: Place finished latkes on a wire rack in a 200°F oven while cooking remaining batches.
- Variations: Add grated carrots or zucchini for extra flavor and nutrition.
- Make ahead: You can refrigerate the potato mixture for up to 2 hours before frying.
- Freezing: Cooked latkes freeze well. Reheat in a single layer on a baking sheet at 375°F until crispy.
