Serves 12
35 min
Lacy Potato Latkes
Recipe GLPR5948c0c0d49f2b
Crispy golden potato pancakes with a delicate, lacy texture. These traditional Jewish latkes are made with shredded russet potatoes and onion, bound with eggs and a touch of flour, then pan-fried until the edges are beautifully crisped and browned. Serve warm as a breakfast, side dish, or snack.
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Ingredients
6 medium russet potatoes, peeled
1 small onion, peeled
3 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Safflower oil for frying
Directions
Shred the peeled potatoes and onion using a box grater or food processor. Working quickly to prevent oxidation, transfer the shredded mixture to a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is crucial for achieving crispy latkes.
In a large bowl, whisk together the eggs until well combined. Add the salt and pepper, then stir in the squeezed potato-onion mixture until evenly distributed.
In a small bowl, whisk together the flour and baking powder. Sprinkle this mixture over the potato mixture and fold gently until just combined. Do not overmix.
Heat about 1/4 inch of safflower oil in a large skillet over medium-high heat. The oil should shimmer and move freely across the pan when ready.
Working in batches to avoid crowding, carefully drop spoonfuls of the potato mixture into the hot oil, gently flattening each mound with the back of the spoon to create thin, lacy pancakes. Fry for 2 to 3 minutes on the first side until the edges turn golden brown and crispy.
Flip each latke carefully and cook for another 2 to 3 minutes until the second side is golden brown. The center should be tender and cooked through.
Transfer the finished latkes to a paper-towel-lined plate to drain excess oil. Serve hot.
