Description
Crispy and flavorful Potato Latkes made from grated russet potatoes and onions, seasoned with baking powder, salt, and pepper, then fried to golden perfection. This classic Jewish dish is perfect for serving warm with sour cream and chives, making it a delightful appetizer or side dish.
Ingredients
Potato Latkes
- 1 lb (2 large) russet potatoes, 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 (enough to coat about 1/4 inch of the skillet)
- Kosher salt, for sprinkling
For Serving
- Sour cream
- Chives, chopped
Instructions
- Grate the vegetables: Use the large holes of a box grater or the grating disk of a food processor to grate the peeled potatoes and onion. Transfer the grated mixture into a cheesecloth or clean, lint-free dish towel and squeeze out as much liquid as possible to prevent sogginess.
- Prepare the batter: In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Add the egg and mix well. Incorporate the drained potato and onion mixture, stirring until the grated potatoes are evenly coated with the batter.
- Heat the oil: Place a large heavy-bottomed skillet over medium-high heat and add about 1/4 inch of vegetable or extra light olive oil. Heat until the oil shimmers, indicating it’s hot enough for frying but not smoking.
- Fry the latkes: Drop 1 heaping tablespoon of the potato batter into the hot oil for each latke (or use a trigger-release ice cream scoop). Immediately press each into a disk shape with a spatula. Fry for 4-5 minutes until the edges turn golden brown and crispy, then flip carefully and cook the other side for an additional 3-4 minutes until golden and cooked through.
- Drain and season: Transfer the fried latkes to a paper-towel-lined plate to drain excess oil. Sprinkle lightly with kosher salt while still hot. Repeat the frying process with the remaining batter, adding more oil to the skillet as needed to maintain depth and heat.
- Serve: Serve warm latkes with a dollop of sour cream and garnished with chopped chives for a traditional accompaniment.
Notes
- Be sure to squeeze out the liquid from grated potatoes and onions thoroughly to achieve crisp latkes.
- Using kosher Matzo Meal instead of flour is a great option for those observing kosher dietary customs.
- Maintain medium-high heat to ensure latkes cook through without absorbing too much oil.
- Serve immediately for best texture and taste; latkes tend to soften if left sitting.
- Leftover latkes can be reheated in a skillet or oven to retain crispiness.
