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!
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.