Make perfect, crispy potato pancakes for Hanukkah or any time you want a comforting fried treat. This recipe focuses on draining the potatoes well for a non-greasy result.
Author:cookingbycarla
Prep Time:20 min
Cook Time:25 min
Total Time:45 min
Yield:About 12 latkes 1x
Category:Side Dish
Method:Frying
Cuisine:Jewish
Diet:Vegetarian
Ingredients
Scale
3 large Russet potatoes (about 2 pounds)
1 medium yellow onion
2 large eggs, lightly beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil or canola oil, for frying
Instructions
Peel the potatoes and the onion.
Grate the potatoes and onion using the large holes of a box grater or a food processor fitted with a grating disc.
Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much liquid as possible. This step is key for crispy latkes.
Transfer the dried potato and onion mixture to a medium bowl.
Add the beaten eggs, flour, salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
Pour about 1 inch of oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil reaches about 350 degrees Fahrenheit.
Carefully drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes. Do not overcrowd the pan.
Fry for 3 to 5 minutes per side, until golden brown and crisp.
Remove the latkes from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Serve immediately with your preferred toppings, such as sour cream or applesauce.
Notes
For extra crispness, you can substitute 1 tablespoon of matzo meal for the all-purpose flour.
If you do not have a thermometer, test the oil by dropping a tiny bit of batter in; it should sizzle immediately.
If your batter starts to look watery as you work, drain off any accumulated liquid before continuing to fry.