Serves 18
35 min
Zabar's Latkes
Recipe GLPR3a83c8a74d177e
Classic crispy potato pancakes made with shredded potatoes and onions, bound with eggs and seasonings, then pan-fried until golden. Serve with applesauce or sour cream for a traditional Jewish appetizer.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 medium Medium yellow onions, peeled and quartered
4 medium Medium Idaho potatoes, peeled
3 large Large eggs, lightly beaten
1 tbsp Kosher salt
1½ tsp Freshly ground black pepper
⅜ cups All-purpose flour
Vegetable oil, for frying
Applesauce or sour cream, for serving
Directions
Pulse the quartered onions in a food processor until finely chopped. Transfer to a colander and set aside.
Pulse the peeled potatoes in a food processor until finely shredded. Transfer to the colander with the onions and let drain for 2 minutes, then squeeze out excess moisture by pressing with paper towels or a clean kitchen towel.
Transfer the drained potato-onion mixture to a large bowl. Add the beaten eggs, kosher salt, and black pepper. Mix until well combined.
Sprinkle the all-purpose flour over the mixture and stir until just combined; the batter should be slightly moist but hold together.
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
Working in batches, drop heaping tablespoons of the potato mixture into the hot oil, flattening each with the back of the spoon to create a pancake about ¼ inch thick.
Fry for 2 to 3 minutes on the first side until deep golden brown, then flip and fry for another 1 to 2 minutes on the second side until golden and crisp. Transfer to a plate lined with paper towels.
Serve the latkes warm with applesauce or sour cream on the side.
