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Golden crispy potato latkes served on a white rectangular plate.

Easy (and Traditional!) Potato Latkes

Bree Hester
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine eastern european, jewish
Servings 8
Calories 282 kcal

Ingredients
  

  • 5 pounds Yukon Gold or Russet potatoes
  • 1 onion
  • 2 eggs
  • 2 Tablespoons flour
  • salt and pepper to taste
  • vegetable oil enough to fill the pan about 3/4" high
  • apple sauce for serving
  • sour cream fir serving

Instructions
 

  • Prep the potatoes. First things first, peel all of the potatoes (or recruit a handy assistant to do it for you).
  • Grate potatoes and onion: By hand or with a food processor, grate the potatoes and onion
    Grating potatoes and onion for Easy Potato Latkes.
  • Dry the potatoes and onion: This is the most crucial step! To make crispy latkes, the grated potatoes and onions must be super dry. I spread them over a hand towel to absorb the moisture and then roll them up to squeeze out the rest.
    Drying grated potatoes and onion for Easy Potato Latkes.
  • Mix latke batter: In a large mixing bowl, add the dried potatoes and onions, eggs, flour, salt, and pepper (do not be shy with the seasonings -latkes need a lot of salt and pepper). Mix the ingredients until the mixture is just combined. You want it to have texture, but it shouldn't clump together.
    Adding flour, salt, and pepper to shredded potatoes and onions for Easy Potato Latkes.
  • Using about a 1/4 cup of batter per patty, mold the mixture into about 4" rounds.
  • Heat oil: In a cast-iron or large heavy-bottomed no-stick skillet, add oil filling the pan about 3/4" high and heat over medium to medium-high heat until hot but not smoking. Make sure the oil is hot enough (ideally between 360 and 375 degrees F). Otherwise, you will end up with a wet and soggy latke.
  • Cook: Pan fry potato pancakes until they are browned and crispy on both sides. Please do your best only to flip them over once.
    Pan frying Easy Potato Latkes in a skillet until browned and crispy.
  • Strain: Transfer crispy latkes straight from the hot cooking oil to a paper towel-lined pan. I like to let them soak in layers divided by paper towels.
    Straining crispy Easy Potato Latkes on paper towels in an aluminum tray.
  • Serve: If needed, sprinkle with a bit more salt to taste. Serve with sour cream and apple sauce. Enjoy!

Nutrition

Calories: 282kcalCarbohydrates: 54gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 30mgFiber: 4g
Keyword crispy latkes recipe, Hanukkah latkes,, homemade latkes, Jewish potato pancakes, potato latkes, traditional latkes
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