Home › Recipes › Potato Latkes
Potato Latkes
Lacy, crisp-edged potato pancakes fried golden, served with applesauce and sour cream.
Ingredients
| Volume | Grams |
|---|---|
| 2 lb russet potatoes, peeled | 907 g |
| 1 medium onion | — |
| 2 large eggs | 100 g |
| 1/3 cup all-purpose flour, or matzo meal | 40 g |
| 1 tsp table salt | 6 g |
| 1/4 tsp black pepper | 0.6 g |
| 1/2 cup vegetable oil, for frying, plus more as needed | 99 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Grate the potatoes and onion on the large holes of a box grater or with a food processor.
- Pile into a clean kitchen towel and twist hard to squeeze out as much liquid as possible.
- Mix the potatoes and onion with the eggs, flour, salt and pepper.
- Heat 1/4 inch of oil in the skillet over medium-high heat. Drop in 1/4-cup mounds and flatten to 1/2 inch.
- Fry 3–4 minutes per side, until deep golden and crisp. Drain on a rack and keep warm in a 250 °F oven while you fry the rest.
Tips
- Squeezing out the liquid is the secret to crisp latkes.
- Serve with applesauce and sour cream.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode