Description
Crispy and golden Potato Latkes, a classic Jewish dish perfect for Hanukkah or any time of year. These delicious pancakes combine grated potatoes and onions, fried to perfection for a crispy exterior and tender interior.
Ingredients
Units
Scale
- 1 1/2 pounds russet potatoes, peeled (690g)
- 1/2 medium onion, peeled (130g)
- 1 large egg, lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
Instructions
- Grate and Drain: Grate the potatoes and onion on the largest holes of a box grater or use a food processor. Place the mixture on a lint-free kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Mix Ingredients: In a large mixing bowl, combine the potato and onion mixture with the beaten egg. Sprinkle the flour, salt, baking powder, and pepper over the potato mixture, and gently stir to combine well.
- Prepare Oil: Fill a large, heavy-bottomed skillet with ¼-inch of oil and heat it over medium-high heat to 350°F.
- Fry Latkes: Drop 3-4 tablespoon-sized spoonfuls of the latke mixture into the hot oil. Flatten slightly with the back of a spoon. Cook for about 3 minutes until golden brown, then flip and cook for an additional 1-3 minutes.
- Drain and Serve: Place cooked latkes on a paper towel-lined plate or a wire rack. Repeat with remaining mixture. Serve with sour cream and applesauce if desired.
Notes
- For richer flavor, fry in traditional chicken schmaltz (rendered chicken fat).
- Peel and grate potatoes just before cooking to prevent oxidation.
- Baking powder can be omitted but helps create a light interior.
- Leave excess liquid in the bowl when scooping to prevent oil splattering.
- Maintain oil temperature at 350°F for best results.
Nutrition
- Serving Size: 1 latke
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 13g
- Protein: 1g
- Cholesterol: 20mg
