Description
Crispy on the outside with a tender hash brown center, this potato latkes recipe is a must-try comfort food, perfect with sour cream and a sprinkle of salt.
Ingredients
1 lb (2 large) russet potatoes, peeled
1/2 medium onion, peeled
1/4 cup all-purpose flour (or kosher Matzo Meal)
1 tsp baking powder
1 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 large egg
Kosher salt, to sprinkle after frying
Vegetable oil or extra light olive oil, for frying
Instructions
Grate the peeled potatoes and onion using a box grater or food processor with a grating disc.
Drain: Transfer to cheesecloth or a lint-free towel and squeeze out as much liquid as possible.
Mix Batter: In a large bowl, whisk together flour, baking powder, salt, and pepper. Add the egg and whisk to combine. Stir in the dry potato-onion mixture until fully coated.
Fry: Heat about 1/4” of oil in a heavy skillet over medium-high heat. Once shimmering, drop in heaping tablespoons of the batter and flatten with a spatula to form latkes. Fry 4–5 minutes per side until golden brown.
Drain and Serve: Transfer to a paper towel-lined plate and immediately sprinkle with kosher salt. Serve warm, garnished with sour cream and fresh chives.
Notes
Make sure to squeeze out all excess moisture for crispier latkes.
Keep cooked latkes warm in a 200°F oven if making in batches.
Can be served with applesauce as an alternative to sour cream.
Works well with matzo meal for a kosher variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dinner, Side Dish
- Method: Frying, Stovetop
- Cuisine: Jewish, Eastern European
