Potato Latkes
Rated 5.0 stars by 1 users
Author:
Spice & Spirit
Crispy on the outside and tender on the inside, these golden potato latkes are a traditional favorite made with grated potatoes, onions, and eggs. Perfectly seasoned and pan-fried to a savory crunch, they’re ideal for holidays, family dinners, or a cozy weekend brunch.
Ingredients
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5 large potatoes, peeled
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1 large onion
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3 eggs
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1/3 cup flour
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1 tsp salt
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1/4 tsp pepper
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3/4 cup oil for frying
Directions
Grate potatoes and onion finely using a grater, food processor, or blender with a little water.
Strain the mixture through a colander, pressing out as much water as possible.
Transfer to a bowl and add eggs, flour, salt, and pepper. Mix thoroughly until well combined.
Heat ½ cup of oil in a 10-inch skillet over medium heat.
Drop large tablespoonfuls of batter into the hot oil and flatten slightly.
Fry for about 5 minutes on one side until golden brown, then flip and cook for another 2–3 minutes.
Remove and drain on paper towels to absorb excess oil.
Continue with remaining batter, adding more oil as needed.
Serve warm with applesauce on the side.
Recipe Note
Yields: 4 to 6 servings
Use: 10-inch skillet
Why You’ll Love Potato Latkes
These latkes are perfectly crisp, flavorful, and comforting. They bring out the natural sweetness of potatoes and onions while maintaining a crunchy exterior. Great for festive meals, brunch spreads, or as a savory side dish.
Tips for Perfect Potato Latkes
Squeeze Out Moisture: Removing water ensures crispiness.
Preheat Oil Well: Oil should sizzle immediately when batter touches it.
Fry in Small Batches: Prevents sogginess and keeps temperature steady.
Drain Thoroughly: Use paper towels to remove excess oil before serving.
Potato Latke Variations
Zucchini or Carrot Latkes: Substitute 5 medium zucchini or carrots for potatoes.
Herb Latkes: Add chopped parsley or dill for freshness.
Cheesy Latkes: Mix in grated cheddar or Parmesan for extra flavor.
Spicy Latkes: Add a pinch of cayenne or chili flakes for heat.
Frequently Asked Questions (FAQs)
Q: Can I make potato latkes ahead of time?
A: Yes. Reheat in a 375°F oven for 10 minutes to restore crispness.
Q: Can I use a different oil for frying?
A: Yes, vegetable or canola oil both work well.
Q: Why did my latkes turn out soggy?
A: Too much moisture. Be sure to press and drain grated potatoes well.
Q: Can I freeze leftover latkes?
A: Absolutely. Freeze between parchment layers and reheat in the oven.
Q: What can I serve with latkes?
A: Classic sides include applesauce, sour cream, or Greek yogurt.
