Potato Latkes

Latkes are one of my favorite Hanukkah traditions, but truthfully I love them any time of year. Crispy, crunchy, and utterly addictive, this easy latke recipe guarantees the best latkes ever!

3.75 from 4 votes

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Course: Side

Servings:

Author: Catherine McCord

Prep Time 2

Cook Time 6

Total Time 30

Equipment

box grater or food processor

Ingredients

Instructions

Grate the onions and potatoes into a large hand towel or strainer over a large bowl (you could also do this through the grating blade in a food processor).
Press on the potato mixture in the strainer and discard any clear liquid, reserving the thick white starch in the bowl.
Place the onion, potatoes, reserved potato starch, egg, flour, salt and pepper in a bowl and throughly combine.
Heat enough oil to cover the bottom of a saute pan over medium heat.
Place 1-2 heaping tablespoon of potatoes in the oil forming a circle.
Cook for 2-3 minutes or until golden and flip over.
Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.
Can be served immediately or kept warm in a 300 degree oven until all latkes are prepared.
Serve with sour cream and apple sauce.

Notes

How To Freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into am oven at 300°F for 10 minutes or until warmed through. Alternatively, defrost in fridge for 24 hours then heat in a dry pan.

Tips:

Hot Oil is Key: Ensure the oil is hot enough before frying to achieve that coveted crispy exterior. To test if your oil is ready, sprinkle a little flour in there. If it sizzles, it should be hot enough.
Consistent Size: Keep latkes a uniform size for even cooking. Consider using a trigger release scooper to portion out your latkes evenly.
Save the Potato Starch: I've already mentioned this, but don't discard the potato starch after you squeeze the grated potatoes. The starch helps make the crispiest latkes that are totally irresistible!

Nutrition