Serves 4
70 min
Potato Pancakes (Latkes)
Recipe GLPRe68f6357e4c94b
Golden-brown potato pancakes made from shredded potatoes and onions bound with eggs and flour, then pan-fried until crispy. A traditional Eastern European comfort food that's best served hot with sour cream or applesauce.
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Ingredients
1½ lbs Baking potatoes
1 Onion
2 Eggs
2 tbsp All-purpose flour
¼ tsp Salt
½ cup Vegetable oil for frying
Directions
Peel the baking potatoes and cut them into chunks. Peel the onion and cut it into chunks as well.
Shred the potatoes and onion together using a box grater or food processor, working in batches if needed. Place the shredded mixture in a clean kitchen towel and squeeze firmly to remove excess moisture—this is important for crispy pancakes.
Transfer the squeezed potato-onion mixture to a large bowl. Add the eggs and flour, then sprinkle with salt. Mix gently until just combined; do not overmix.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. The oil should be hot enough that a small piece of potato sizzles immediately.
Working with about 2 tablespoons of the mixture at a time, scoop the potato mixture onto the hot oil and use the back of a spatula to gently flatten each latke into a thin patty, roughly 3 inches across.
Fry the latkes for 4-5 minutes on the first side until golden brown and crispy. Flip carefully and fry the second side for another 3-4 minutes until golden. Work in batches to avoid crowding the skillet.
Transfer the cooked latkes to a paper towel-lined plate to drain. Serve hot while still crispy.
