Classic Potato Latkes

Name: Classic Potato Latkes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 14
Cuisine: Jewish
Ingredients: 1 large onion; 2 lb. russet potatoes (about 3–4 medium); 2 large eggs; ¼ cup (38 g) potato starch; 1½ tsp. kosher salt, plus more for seasoning; ½ tsp. freshly ground black pepper; ⅓ cup (or more as needed) vegetable oil; Applesauce, for serving; Sour cream, for serving

Recipe GLPRcf4d80899df562

Jewish

Appetizer

40 min

144 cal

Servings: 14

Oven

Stovetop

SNAP eligible

Golden-crispy potato and onion pancakes fried until perfectly browned and served warm. These traditional latkes are made by grating fresh potatoes and onions, combining them with eggs and potato starch, then pan-frying until the exterior is crunchy and the inside is tender. Serve with applesauce and sour cream for an authentic touch.

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Ingredients

1 large onion

2 lb. russet potatoes (about 3–4 medium)

2 large eggs

¼ cup (38 g) potato starch

1½ tsp. kosher salt, plus more for seasoning

½ tsp. freshly ground black pepper

⅓ cup (or more as needed) vegetable oil

Applesauce, for serving

Sour cream, for serving

Directions

Grate the onion and potatoes using the large holes of a box grater or food processor fitted with a coarse grating disk. Transfer the grated mixture to a clean kitchen towel or cheesecloth. Holding it over the sink, squeeze and wring out as much liquid as possible until the mixture is relatively dry.
Place the drained potato-onion mixture in a large bowl. Add the eggs, potato starch, kosher salt, and black pepper. Mix everything together with your hands until well combined and evenly distributed.
Heat the vegetable oil in a large skillet over medium-high heat. Test if the oil is hot enough by carefully dropping a small scoop of potato mixture into the pan—when it sizzles immediately, the oil is ready. Working in batches of 3 or 4 latkes, scoop the mixture using a ¼-cup measuring cup or cookie scoop and drop into the hot oil. Flatten each latke gently with a spatula.
Fry the latkes for 2 to 3 minutes on the first side until golden brown and crispy. Flip carefully and cook the other side for another 2 to 3 minutes until equally golden brown and cooked through to 160°F internal temperature. Transfer the cooked latkes to a wire rack set inside a rimmed baking sheet or to a paper towel–lined sheet to drain.
Between batches, add more oil to the skillet as needed to maintain the oil level. Season the warm latkes with additional salt if desired.
Arrange the latkes on a serving platter and serve warm with applesauce and sour cream on the side.

Comments

Grocery List Plus Editorial Staff4

Potato latkes are cheap and doable on a weeknight, with all ingredients available at any Charlotte supermarket—potatoes, onions, eggs, and oil are staples, and potato starch is standard in Harris Teeter, Food Lion, or Kroger. The cost per serving lands around 60–75 cents, driven mainly by the vegetable oil for pan-frying rather than any exotic ingredient. The real catch is the stated 40 minutes ignores the grating and squeezing of potatoes to remove moisture, which realistically adds 15 minutes; plan for 55 minutes total. This is a dish that demands attention and constant frying in batches—not a set-it-and-forget-it weeknight meal—and the latkes are best eaten fresh and crispy, not reheated, so it works only if everyone can sit down at once.