Potato Latkes are crispy, golden pancakes made from grated potatoes, often served during Hanukkah but loved year-round. These savory delights are fried to perfection, with a crunchy exterior and a tender, flavorful interior. Traditionally served with applesauce or sour cream, latkes are a comforting dish that’s simple yet delicious. Whether enjoyed as a snack, side dish, or part of a holiday feast, their satisfying texture and savory taste make them a family favorite. The key to great latkes is frying them until perfectly crispy and golden brown while keeping the insides soft and flavorful.
Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour (or matzo meal)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking powder
- Vegetable oil for frying
- Sour cream or applesauce, for serving
Instructions
- Prepare the potatoes and onions: After grating the potatoes and onion, place them in a clean kitchen towel and squeeze out as much moisture as possible. This step ensures your latkes will be crispy.
- Mix the latke batter: In a large bowl, combine the grated potatoes, onion, beaten eggs, flour (or matzo meal), salt, pepper, and baking powder. Stir until well mixed.
- Heat the oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Form and fry the latkes: Using a tablespoon or your hands, scoop out portions of the potato mixture and flatten them into small patties. Carefully place them into the hot oil, frying for about 3-4 minutes on each side until golden brown and crispy. Fry in batches, making sure not to overcrowd the pan.
- Drain and serve: Remove the latkes from the oil and place them on paper towels to drain excess oil. Serve warm with sour cream or applesauce.
These Potato Latkes are crispy, flavorful, and perfectly golden, making them an irresistible treat that can be enjoyed at any meal or festive occasion!
