Serves 4
30 min
Classic Latkes
Recipe GLPR262e9b3d439363
Golden, crispy potato pancakes made from shredded potatoes, onions, and eggs, fried until perfectly browned. A traditional Jewish dish that's equally delicious served warm with sour cream or applesauce. These tender-on-the-inside, crunchy-on-the-outside pancakes are perfect for breakfast, brunch, or as a side dish.
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Ingredients
4 large Idaho potatoes
juice of half a lemon
2 large eggs
1/2 cup finely minced or grated onion (about half a medium onion)
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
4 tablespoons all-purpose flour
1/4 to 1/2 cup canola oil
Directions
Peel the potatoes and immediately place them in a bowl filled with cold water to prevent browning.
Using a box grater set to medium or large holes (or a food processor with the shredding attachment), grate the potatoes into a clean bowl.
Pour the lemon juice over the grated potatoes and mix it in thoroughly with your hands to prevent oxidation and browning.
Using your hands, squeeze out as much liquid as possible from the shredded potato mixture, pressing it into a separate bowl. Set the squeezed potatoes aside.
In a clean bowl, combine the eggs, grated onion, salt, and white pepper with the drained shredded potatoes. Mix in the flour until the ingredients are fully incorporated.
Looking at the bowl of reserved potato liquid, carefully pour off and discard the clear liquid from the top, leaving the starch sediment at the bottom. Add this starchy mixture back into the potato batter and fold it in gently with your hands or a spoon.
Heat the canola oil in a large sauté pan over medium-high heat until it reaches just below the smoking point. Carefully form 8 to 12 pancakes about 2 inches in diameter from the potato mixture and place them in the hot oil, working in batches of about 4 at a time. Make sure the oil coats each pancake, and flatten them slightly with a spatula if you prefer thinner pancakes.
Fry the pancakes until the edges turn golden brown and the centers are partially cooked, about 3 to 4 minutes. Tilt the pan away from you when flipping to avoid splattering, then reduce the heat to medium to ensure even cooking. Fry the second side for another 3 to 4 minutes until the latkes are cooked through and golden. Transfer the finished pancakes to a paper towel-lined plate.
Between batches, use a paper towel or spoon to remove any loose potato pieces from the oil to prevent burning and maintain clean oil for the remaining pancakes.
Serve the latkes warm or at room temperature alongside sour cream or applesauce.
To reheat leftover latkes, arrange them on a baking sheet and warm in a 350°F oven for up to 10 minutes until they re-crisp. Be careful not to leave them too long, as they can dry out quickly.
