Serves 4
35 min
Potato Latkes
Recipe GLPRa1e2295e3871cd
Crispy, golden potato pancakes made with shredded potatoes, onion, and eggs bound with matzo meal. These traditional Jewish fritters are pan-fried until golden and served warm, perfect as a main course or side dish.
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Ingredients
4 medium potatoes
1 medium onion
2 eggs
3/4 cup matzo meal
1 tablespoon baking powder
1 tablespoon salt
1 tablespoon freshly ground black pepper
vegetable oil for frying
sour cream for serving (optional)
Directions
Peel the potatoes and onion. Using a box grater or food processor, shred both into a large bowl. Place the shredded mixture in a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible; this step is crucial for crispy latkes.
In a small bowl, beat the eggs together, then add them to the drained potato mixture. Stir in the matzo meal, baking powder, salt, and black pepper until everything is evenly combined.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, test readiness by carefully placing a small piece of potato mixture into the oil—it should sizzle immediately.
Scoop the potato mixture by the tablespoon and flatten slightly with the back of the spoon into the hot oil, forming 2-to-3-inch pancakes. Work in batches to avoid crowding; fry 3 to 4 latkes at a time.
Fry each latke for 3 to 4 minutes until the bottom is golden brown and crispy. Flip carefully and fry the second side for another 3 to 4 minutes until equally golden. The latkes should be cooked through.
Transfer cooked latkes to a paper-towel-lined plate to drain excess oil. Keep warm while you fry the remaining batches.
Serve the latkes warm, optionally topped with sour cream. Enjoy immediately while they are still crispy.
