Serves 10
40 min
Sweet Cooked Latkes
Recipe GLPR45646c89a62808
Golden-brown potato pancakes with a subtle sweetness, crispy on the outside and tender within. These traditional Jewish latkes are made with just a few simple ingredients and pan-fried until golden. A delightful side dish or light meal perfect for any occasion.
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Ingredients
3 large Idaho potatoes
1/4 cup sugar
1/8 teaspoon salt
2 eggs
1/2 cup canola oil, for frying
Directions
Peel and finely grate the Idaho potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer to a large mixing bowl.
In a separate bowl, beat together the eggs until well combined. Add the sugar, salt, and beaten eggs to the grated potatoes, mixing gently until the ingredients are evenly distributed.
Heat the canola oil in a large skillet over medium-high heat until shimmering. Working in batches, drop spoonfuls of the potato mixture into the hot oil and flatten slightly with the back of the spoon to form patties about 1/4 inch thick.
Fry the latkes for 3-4 minutes on the first side until golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes until golden brown and cooked through.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve warm and enjoy.
