Serves 24
55 min
Classic Latkes
Recipe GLPRbece52e73f8d84
Crispy pan-fried potato pancakes made with shredded potatoes, onion, and eggs bound with potato starch. These golden, tender-on-the-inside latkes are a traditional Jewish favorite, perfectly seasoned and fried until the edges turn delightfully crunchy. Serve hot with sour cream or applesauce for the ultimate comfort food experience.
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Ingredients
2 pounds russet potatoes (about 4 medium)
1 medium onion (about 8 ounces)
2 large eggs, lightly whisked
¼ cup potato starch
¼ teaspoon baking powder
Kosher salt and freshly ground black pepper to taste
Safflower oil for frying
Flaky salt for serving
Directions
Peel the russet potatoes and cut them into chunks. Shred the potatoes using a box grater or food processor fitted with the shredding attachment, placing them in a fine-mesh strainer or cheesecloth-lined colander as you work. Let the shredded potatoes sit for 2-3 minutes, then firmly squeeze out excess moisture by gathering the cloth and pressing down. Discard the liquid.
Peel and finely mince the medium onion. Add the minced onion to the drained shredded potatoes in a large bowl.
Pour the lightly whisked eggs into the potato and onion mixture, stirring gently to combine.
Sprinkle the potato starch and baking powder over the mixture. Season with kosher salt and freshly ground black pepper to taste. Fold the mixture together until all ingredients are evenly distributed and the starch is fully incorporated.
Pour safflower oil into a large skillet to a depth of about ¼ inch and heat over medium-high heat until the oil shimmers and reaches 375°F on a deep-fry thermometer, or until a small piece of potato immediately sizzles when dropped in.
Working quickly, drop heaping tablespoon-sized portions of the potato mixture into the hot oil, gently flattening each mound with a spatula into a thin patty about 2-3 inches wide and ¼ inch thick.
Fry the latkes for 2-3 minutes on the first side until the bottom is deep golden brown and crispy. Flip carefully with a spatula and fry the other side for another 1-2 minutes until equally golden and crispy.
Transfer the finished latkes to a paper towel-lined plate to drain excess oil. Sprinkle with flaky salt while still warm. Serve immediately.
