Easy & Tasty Potato Latkes
Submitted by cruth55
Traditional Jewish potato latkes with grated potato, onion, and egg, pan-fried until crisp. The classic Hanukkah pancake served with applesauce and sour cream.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minPotato latkes are the iconic Hanukkah pancake, and this five-ingredient version is exactly as straightforward as a great latke should be. Grated potato and onion bind with egg and a touch of flour, then fry in hot oil until the edges crackle and the centers stay tender.
Wringing the grated potatoes in a clean towel is the step that separates good latkes from soggy ones. Potato water turns the batter watery and prevents the oil from getting hot enough to crisp the surface. Squeeze hard. You want the potatoes nearly dry before they hit the bowl.
The onion grated in (not chopped) does important work too. Grated onion releases juices that distribute the alliums evenly throughout every bite, plus the slight moisture helps the latkes hold together. Serve hot from the pan with a dollop of sour cream and a spoonful of applesauce. That’s the traditional pairing for good reason: the cool dairy and sweet fruit play perfectly against the salty, crispy potatoes.
Pro Tips
- Wring the grated potatoes aggressively. Dry potatoes = crispy latkes.
- Heat the oil until shimmering before adding batter. Cool oil produces greasy pancakes.
- Don’t crowd the skillet. 3 to 4 latkes at a time keeps the oil temperature stable.
- Drain on paper towels and keep warm in a 200°F (95°C) oven if making a big batch.
Variations
Ingredients
Directions
After grating the potatoes, place in a cloth towel and wring them out to remove as much moisture from them as possible.
Place the potatoes in a bowl, and blend thoroughly with the eggs.
Combine and sift the flour and salt and add to the potato mixture along with the grated onion.
Heat at least 1 teaspoon of the oil in a large skillet and place the potato mixture in.
Brown on one side, and reverse process until all sides are crisp.
Drain on a paper towel.
Serve wam latkes with sour cream and/or applesauce and sliced scallions if desired.
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