Description
This Potato Latkes Recipe is the kind of dish that wins people over after the very first bite. It’s simple at heart, yet incredibly satisfying.
Ingredients
Scale
- 3 medium russet or Yukon Gold potatoes, peeled
- 1 large egg, beaten (add more if needed)
- 2 tablespoons all-purpose flour
- 1 tablespoon grated onion
- ½ teaspoon salt, or to taste
- ¼ cup peanut oil, for frying (or as needed)
Instructions
- Prep the Potatoes: Grate the peeled potatoes using a food processor or box grater. Transfer to a cheesecloth or clean towel and squeeze thoroughly to remove excess moisture.
- Mix the Batter: Measure 2 cups of drained potatoes and place in a bowl. Add the egg, flour, grated onion, and salt. Stir until evenly combined.
- Heat the Oil: Heat about ¼ inch of oil in a heavy skillet over medium-high heat until shimmering.
- Fry the Latkes: Drop spoonfuls of the mixture into the hot oil, gently flattening into patties (¼–½ inch thick). Fry for 4–5 minutes per side until golden brown and crisp.
- Drain and Serve: Transfer cooked latkes to a paper towel-lined plate. Repeat with remaining batter. Serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 1 latke
- Calories: 220
- Sugar: 1 gram
- Sodium: 200 mg
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 50 mg
Keywords: Perfectly Crispy Potato Latkes