Description
Homemade Potato Latkes are crispy, golden-brown pancakes made from grated Russet potatoes and onions, bound together with eggs and flour, then fried to perfection. This classic dish offers a delightful crunch on the outside with a tender interior, perfect for serving as a savory appetizer, side dish, or traditional holiday treat.
Ingredients
Scale
Main Ingredients
- 4 medium Russet Potatoes, peeled and grated
- 1 medium Onion, finely grated
- 2 large Eggs
- 0.25 cup All-purpose Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper, freshly cracked
- 0.5 cup Vegetable Oil or Canola Oil
Instructions
- Grate Potatoes and Remove Moisture: Peel and grate the Russet potatoes, then use a kitchen towel to squeeze out as much excess moisture as possible to ensure crispiness.
- Combine Potatoes and Onion: Transfer the grated potatoes to a mixing bowl and add the finely grated onion, mixing them together evenly.
- Beat Eggs: In a separate bowl, whisk the eggs until they are well beaten and smooth.
- Mix Batter: Pour the beaten eggs over the potato and onion mixture, then add flour, salt, and freshly cracked black pepper. Mix thoroughly until all ingredients are well incorporated.
- Heat Oil: Place a skillet over medium-high heat and pour in the vegetable or canola oil. Heat the oil until it is shimmering but not smoking.
- Form and Flatten Latkes: Using a spoon, drop spoonfuls of the mixture into the hot oil, then flatten each slightly with the back of the spoon to form latke shapes.
- Fry Until Golden: Fry each latke for 3 to 4 minutes on each side until they are golden brown and crispy on both sides.
- Drain Excess Oil: Once cooked, transfer the latkes to a plate lined with paper towels to drain any excess oil.
- Serve Warm: Serve the latkes hot with your choice of toppings such as sour cream or applesauce for a perfect finishing touch.
Notes
- Use starchy Russet potatoes for the best texture and crispiness.
- Removing excess water from the potatoes is key to achieving crispy latkes.
- Do not overcrowd the skillet while frying to maintain oil temperature.
- Keep cooked latkes warm in a low oven if cooking in batches.
- Latkes are best served immediately for optimal crispness.
