Serves 6
35 min
Potato Latkes
Recipe GLPR7afdc078672996
Golden-brown potato pancakes made with shredded russet potatoes, onion, and eggs, then pan-fried until crispy. Serve warm with sour cream or applesauce for a classic Jewish comfort dish.
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Ingredients
1 1/2 pounds russet potatoes (3 to 4 medium potatoes)
1/2 medium onion
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
¼ cup About 1/4 cup canola oil, more as needed
1 cup sour cream and/or applesauce, for serving
Directions
Peel the russet potatoes and finely shred them using a box grater or food processor. Transfer the shredded potatoes to a clean kitchen towel and squeeze firmly to remove as much moisture as possible; pat dry with paper towels.
Finely mince or grate the onion half and add it to the squeezed potatoes in a large bowl.
In a small bowl, whisk together the 2 eggs, then add them to the potato mixture along with the flour, salt, and black pepper. Stir until all ingredients are evenly combined.
Heat the canola oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, drop heaping tablespoons of the potato mixture into the hot oil and flatten slightly with the back of a spatula to form thin pancakes.
Fry the latkes for 3 to 4 minutes on the first side until golden brown and crispy at the edges. Flip carefully and cook the second side for another 2 to 3 minutes until also golden and crispy. Transfer cooked latkes to a paper-towel-lined plate to drain excess oil.
Repeat with remaining potato mixture, adding more oil to the skillet as needed. Serve the latkes warm with sour cream and/or applesauce on the side.
