Description
Crispy on the outside and tender on the inside, these classic Potato Latkes are a beloved comfort food. Made with simple ingredients like shredded potatoes, onion, egg, and flour, they fry up golden and delicious—perfect for serving with applesauce or sour cream.
Ingredients
3 medium russet potatoes, peeled
1 large egg, beaten (or more as needed)
2 tbsp all-purpose flour
1 tbsp grated onion
1/2 tsp salt, or more to taste
1/4 cup peanut oil (or as needed, for frying)
Instructions
- Peel and shred the potatoes using a food processor or box grater. Transfer to a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible.
- Measure about 2 cups of the drained potatoes into a medium bowl. Add the beaten egg, flour, grated onion, and salt, then mix until well combined.
- Heat about 1/4 inch of peanut oil in a large skillet over medium-high heat until shimmering. Drop large spoonfuls of the mixture into the oil and flatten gently into patties about 1/4–1/2 inch thick.
- Fry each latke for 4–5 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
- Repeat with remaining batter, adjusting the heat as needed to prevent burning.
- Serve hot with applesauce, sour cream, or smoked salmon.
Notes
For extra-crispy latkes, replace flour with a tablespoon of matzo meal.
Don’t skip squeezing the potatoes dry—moisture prevents crispiness.
Use Yukon Golds for a slightly sweeter flavor or add shredded carrots or zucchini for color.
Keep cooked latkes warm in a 200°F oven while frying the rest.
- Latkes can be reheated in a 400°F oven for 8–10 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Fried
- Cuisine: Jewish
Nutrition
- Serving Size: 2 latkes
- Calories: 185
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
