Potato Latkes

There’s something undeniably special about Potato Latkes that warms my heart and fills my home with comfort. Growing up, these crispy potato pancakes were a staple during the chilly winter months, making family gatherings feel festive and joyful. I remember standing by my grandmother’s side, eagerly watching her whip up a batch in the kitchen while the aroma of frying potatoes filled the air. Each latke was a golden masterpiece, its texture perfectly crisp on the outside while remaining tender on the inside. We would gather around the table, sharing laughter and stories, all while savoring those delicious bites. Whether paired with a dollop of sour cream or applesauce, every bite was a celebration of family and tradition. In my own kitchen, I love to carry on this cherished tradition, bringing everyone together to enjoy this delightful dish. With a few simple ingredients and a little love, you too can create these crispy, golden Potato Latkes that will warm your heart and home.

What’s In This Potato Latkes

When it comes to making Potato Latkes, the ingredients work in harmony to create a deliciously satisfying dish. Each ingredient plays a pivotal role, from the crispy potatoes to the fragrant onion. Together, they form the base of these delightful pancakes, while the eggs bind everything together, ensuring a perfect texture. The flour adds a lightness that helps achieve that crispy exterior, making every bite a pleasure.

• 1 1/2 pounds russet potatoes – The star of the dish, russet potatoes provide a starchy base that fries up beautifully, creating that signature crisp.
• 1 small onion – Adding a hint of sweetness and depth of flavor, the onion is essential for that traditional taste.
• 2 1/2 tablespoons all-purpose flour – This helps bind the mixture and adds to the crispy texture when fried.
• 2 large eggs – These act as a binder, helping to hold the latkes together.
• 1 teaspoon salt – Essential for enhancing the flavors of the other ingredients.
• 1/4 teaspoon black pepper – Adding a touch of warmth and flavor to the mix.
• 3 tablespoons canola oil – Used for frying, it has a high smoke point and ensures that the latkes get perfectly crispy.
• 1 cup sour cream (optional for serving) – A creamy topping that balances the crispiness of the latkes perfectly.

The Process for Making Potato Latkes

Making Potato Latkes is a rewarding experience that brings joy to your kitchen. The process is straightforward, and as you follow these steps, the anticipation builds for the delicious results. Let’s dive into the simple yet satisfying steps to create these golden delights!

1. Start by peeling and grating the potatoes and onion. You can use a box grater or a food processor for this. I prefer the box grater as it gives me a bit of a workout and helps me feel connected to the food I’m preparing. Aim for fine shreds, which will help them cook evenly.

2. Once grated, place the potatoes and onion into a clean kitchen towel. This step is crucial—squeeze out as much liquid as you can. Excess moisture will make your latkes soggy instead of crispy. Trust me, you want that crunch!

3. Transfer the drained mixture to a mixing bowl. To this bowl, add the flour, eggs, salt, and black pepper. Mix everything together until well combined. The mixture should feel moist but still hold its shape when formed into a patty.

4. In a large skillet, heat the canola oil over medium-high heat. It’s important to get the oil hot enough before adding the latkes; otherwise, they may absorb too much oil and become greasy.

5. Using a spoon, scoop the potato mixture into the hot oil, flattening them gently with the back of the spoon to form pancakes. Make sure to leave space between each latke so they can fry evenly. I usually like to do about three or four at a time, depending on the size of your skillet.

6. Fry the latkes until they are a beautiful golden brown on each side, about 3 to 4 minutes per side. Keep an eye on them, as you want that perfect crispy exterior. The smell will be heavenly!

7. Once cooked, transfer the latkes to a paper towel-lined plate to drain any excess oil. This will help maintain their crispiness and prevent them from becoming soggy.

8. Serve your Potato Latkes hot, with optional sour cream on the side. Enjoy with family and friends, and watch them disappear!

Tips for Success

Here are some tips for making the perfect Potato Latkes every time. These pointers will help you achieve that desired crispiness and flavor, making your cooking process smoother.

• Storage: Keep leftover latkes in an airtight container in the fridge for up to three days. Reheat them in the oven to restore their crispiness.
• Freezing: Yes, you can freeze these latkes! Layer them between sheets of parchment paper in a freezer-safe container and they can last for up to two months.
• Pairing: Serve with sour cream or applesauce for a delightful balance of flavors.
• Shredding Technique: For an extra crispy texture, consider using a food processor with a shredding attachment for uniform potato pieces.
• Resting Time: Let the mixture rest for about ten minutes before frying to help the flavors meld.

Accompaniments for Potato Latkes

When serving Potato Latkes, consider these delightful accompaniments that complement the flavors perfectly. They can transform your meal into a well-rounded experience. Here are some ideas:

• Sour Cream: A classic pairing that adds creaminess and tang, enhancing the latke’s flavor.
• Applesauce: The sweetness of applesauce contrasts beautifully with the savory latkes.
• Fresh Herbs: Chopped chives or dill can add a burst of freshness, making your dish even more inviting.
• Greens: Serve alongside a light salad or sautéed greens for a refreshing balance to the meal.
• Occasions: Perfect for family dinners, holiday gatherings, or brunch with friends, Potato Latkes fit any occasion.
• Storage Tips: If you have leftovers, store them properly to maintain their crispiness, and reheat in the oven for the best results.
• Seasonal Pairings: These latkes are perfect for winter gatherings but can be enjoyed year-round, especially during festive celebrations.

FAQ

Conclusion

The beauty of Potato Latkes lies in their simplicity and the joy they bring to gatherings. Their crispy texture and comforting flavor make them a beloved dish that’s perfect for any occasion. I encourage you to try making these delicious pancakes at home, as they are sure to bring warmth and happiness to your table. With each crispy bite, you’ll be reminded of cherished memories and the delightful flavors of tradition.

Potato Latkes

The ultimate comfort food, Potato Latkes are crispy, savory pancakes made from fresh potatoes and onions. Perfect for any occasion, these easy weeknight delights will have everyone asking for seconds!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Side Dishes

Cuisine American

Servings 6 servings

Calories 200 kcal

Equipment

• Grater
• Mixing Bowl
• Skillet
• Frying Pan
• Food Processor
• Peeler

Ingredients

  

• 1 1/2 pounds russet potatoes
• 1 small onion
• 2 1/2 tablespoons all-purpose flour
• 2 large eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons canola oil
• 1 cup sour cream optional for serving

Instructions

 

• Peel and grate the potatoes and onion using a box grater or food processor.
• Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a mixing bowl.
• To the bowl, add flour, eggs, salt, and pepper. Mix until well combined.
• Heat the canola oil in a large skillet over medium-high heat. Spoon the potato mixture into the hot oil, flattening them with the back of the spoon to form pancakes.
• Fry until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Serve hot with optional sour cream.

Notes

• Tip 1: Keep leftover latkes in an airtight container in the fridge for up to three days. Reheat them in the oven to restore their crispiness.
• Tip 2: Yes, you can freeze these latkes! Layer them between sheets of parchment paper in a freezer-safe container and they can last for up to two months.
• Tip 3: Serve with sour cream or applesauce for a delightful balance of flavors.
• Tip 4: For an extra crispy texture, consider using a food processor with a shredding attachment for uniform potato pieces.
• Tip 5: Let the mixture rest for about ten minutes before frying to help the flavors meld.

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.