Description
Classic homemade Potato Latkes made crispy and golden on the stovetop. These traditional Jewish potato pancakes combine grated russet potatoes, onion, and simple pantry ingredients, fried to perfection and served warm with sour cream and chives for a delicious, comforting treat.
Ingredients
Latkes
- 2 large russet potatoes (about 1 lb, peeled)
- 1/2 medium onion (peeled)
- 1/4 cup all-purpose flour (or kosher Matzo Meal)
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
- Vegetable oil or extra light olive oil for frying (about 1/4 inch depth in skillet)
To Serve
- Kosher salt (for sprinkling)
- Sour cream (optional)
- Chives (optional, for garnish)
Instructions
- Grate and Drain Potatoes and Onion: Grate the peeled potatoes and onion using the large holes of a box grater or a food processor's grating disk. Transfer the grated mixture onto a cheesecloth or a clean, lint-free dish towel and squeeze out as much liquid as possible to ensure crispy latkes.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, baking powder, fine sea salt, and freshly ground black pepper. Whisk in the egg until blended. Add the drained potato and onion mixture and stir thoroughly until the potatoes are evenly coated with the batter.
- Heat the Oil: Place a large, heavy-bottomed skillet over medium-high heat and add vegetable or extra light olive oil to about 1/4 inch depth, enough to generously coat the skillet bottom. Heat the oil until it shimmers and is hot but not smoking.
- Fry the Latkes: Using a heaping tablespoon or a trigger-release ice cream scoop, add the batter to the hot oil, placing latkes spaced apart. Immediately press each latke gently with a spatula to form an even disk. Fry undisturbed for 4 to 5 minutes until the edges are browned and crispy.
- Flip and Cook the Other Side: Carefully flip each latke over and fry for an additional 3 to 4 minutes, until the second side is also golden brown and crispy.
- Drain and Season: Transfer the cooked latkes onto a paper-towel-lined plate to drain excess oil. Immediately sprinkle lightly with kosher salt while still hot to enhance flavor.
- Repeat and Serve: Repeat frying with the remaining batter, adding more oil to the skillet as needed. Serve the latkes warm, optionally topped with sour cream and garnished with chopped chives for a traditional touch.
Notes
- Be sure to squeeze out all the liquid from the grated potatoes and onions to ensure crispiness.
- You can substitute all-purpose flour with kosher Matzo Meal for a more traditional version.
- Maintain medium-high heat to prevent the latkes from absorbing too much oil yet ensuring they cook through.
- Serve latkes immediately while hot for the best texture and flavor.
- Leftover latkes can be reheated in a skillet or oven to regain crispness, but are best eaten fresh.
