Potato Latkes

Name: Potato Latkes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Jewish
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

Recipe GLPR7afdc078672996

Jewish

Appetizer

35 min

296 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

Potato latkes are cheap and straightforward: russet potatoes and onions run $3–4 total at any Charlotte chain, with eggs and flour already in most pantries. The stated 35 minutes is honest if you have a food processor for shredding; without one, add 15 minutes of hand work. This is a weeknight-friendly, unfussy dish that serves six as a side or light main, though constant attention at the stovetop is required to avoid burning. Sour cream is a garnish, not a make-or-break, and leftovers reheat adequately in a 350° oven for 10 minutes, making it flexible for meal prep or next-day lunch.

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