By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 7
579 cal · 60 min
Crispy Potato Latkes
Recipe GLPRa29eada33471e0
Golden, crispy potato pancakes made from grated Russet potatoes and onions, bound together with egg and flour, then pan-fried until crunchy. A classic Jewish dish traditionally served during Hanukkah. Serve warm with applesauce or sour cream.
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Ingredients
1 pound Russet potatoes
1 1/2 medium yellow or white onions (about 8 ounces)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 large egg
1 1/2 cups vegetable oil or chicken schmaltz
1 cup applesauce, for serving
1 cup sour cream, for serving
Directions
Peel the Russet potatoes and immediately place them in a bowl of cold water to prevent browning.
Using a box grater or food processor, grate the potatoes and onions into a large bowl.
Transfer the grated mixture to a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible.
Return the squeezed mixture to the bowl and add the kosher salt, black pepper, flour, and egg. Mix well until combined.
Heat the vegetable oil or schmaltz in a large skillet over medium-high heat until it reaches 350°F (about 2-3 minutes).
Working in batches, drop heaping tablespoons of the potato mixture into the hot oil, gently flattening each patty with the back of a spatula to about 1/4-inch thickness.
Fry for 3-4 minutes until the bottom is golden brown and crispy.
Flip each latke carefully and fry the other side for another 2-3 minutes until golden and crispy throughout.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
Serve warm with applesauce and sour cream on the side.
Comments
Potato latkes are an honest, inexpensive dish built on ingredients every Charlotte grocer stocks—russets and onions are bulk staples at Harris Teeter, Food Lion, ALDI, and Walmart, with eggs and sour cream available everywhere. The stated 60 minutes is misleading; shredding potatoes by hand and squeezing them dry, frying seven portions in batches, and managing oil temperature realistically takes 75 to 90 minutes for a weeknight cook. At roughly $1.20 per serving (potatoes, oil, and eggs are cheap), the cost is solid, and leftovers reheat well in a 375-degree oven. The main friction is that this is fussy and hands-on—the potatoes oxidize quickly after shredding, the oil must stay hot, and each batch demands attention, so it's not a set-and-forget dinner for a busy family.
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