Serves 6
45 min
Classic Potato Pancakes (Latkes)
Recipe GLPR37fe575786ba06
Traditional Jewish potato pancakes made with shredded potatoes, onions, eggs, and matzo meal, pan-fried until golden and crispy. Serve hot with applesauce or sour cream for a delicious breakfast or side dish.
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Ingredients
5 large Russet potatoes, peeled
2 1/2 large white onions
2 large eggs, lightly beaten
1/2 cup matzo meal
1/2 teaspoon salt
1/2 cup vegetable oil for frying
Directions
Finely shred the peeled potatoes and onions using a box grater or food processor, working in batches if needed.
Place the shredded potato and onion mixture in a clean kitchen towel and squeeze firmly over a bowl to remove as much liquid as possible.
Transfer the squeezed mixture to a large mixing bowl and immediately add the lightly beaten eggs, matzo meal, and salt, stirring until all ingredients are evenly combined.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
Working with about 2 tablespoons of batter at a time, drop spoonfuls into the hot oil and gently flatten each one with the back of a spatula to form a thin pancake about 3 inches across.
Fry for 3 to 4 minutes on the first side until the edges turn golden brown, then carefully flip and fry the other side for another 2 to 3 minutes until crispy and golden throughout.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep warm while finishing remaining batches.
Serve the pancakes hot with applesauce, sour cream, or your preferred topping.
