Serves 6
60 min
Crispy Potato Latkes
Recipe GLPR1ce8fb3fa2c170
Golden, crispy pan-fried potato pancakes made with shredded potatoes, onion, and egg, seasoned with warm spices. A traditional Jewish side dish that's equally delicious served as a main course with applesauce or sour cream.
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Ingredients
3 cups thin-skinned potato chunks, unpeeled
1 small onion, cut into chunks
1 large egg
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 dash nutmeg
1 tablespoon neutral-tasting oil
Directions
Using a food processor or box grater, shred the potatoes and onion together until fine and consistent. Transfer the shredded mixture to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Work in batches if needed.
In a large bowl, whisk the egg, then add the squeezed potato-onion mixture, flour, salt, pepper, and nutmeg. Stir until all ingredients are evenly combined into a thick batter.
Heat the oil in a large skillet over medium-high heat until shimmering and a small piece of potato mixture sizzles immediately upon contact.
Working in batches to avoid crowding, scoop the potato mixture by heaping tablespoons onto the hot skillet, pressing each mound gently with the back of a spatula to form a flat, compact patty about 1/4 inch thick.
Fry for 3 to 4 minutes until the bottom is golden brown and crispy, then carefully flip and cook the other side for another 3 to 4 minutes until golden brown. The internal temperature should reach 160F.
Transfer the finished latkes to a paper towel-lined plate to drain any excess oil. Serve warm immediately.
