Description
Crispy and golden potato latkes made with russet potatoes, onion, and a blend of simple ingredients, perfect as a snack or side dish for festive occasions.
Ingredients
Scale
Main Ingredients
-
- 1 1/2 pounds russet potatoes, peeled (690g)
- 1/2 medium onion, peeled (130g)
- 1 large egg, lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground black pepper
For Frying
- Vegetable oil
Instructions
- Grate the Potatoes and Onion: Grate the potatoes and onion on the largest holes of a box grater or use the grating attachment of a food processor.
- Squeeze out Excess Liquid: Place the grated mixture on a lint-free kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Prepare the Mixture: In a large mixing bowl, stir to combine the potato and onion mixture with the egg.
- Add Dry Ingredients: Sprinkle the flour, salt, baking powder, and pepper evenly over the potato mixture. Stir gently to combine well.
- Heat the Oil: Fill a large, heavy-bottomed skillet with ¼-inch of oil and heat it over medium-high heat to 350°F.
- Cook the Latkes: Working in batches, drop spoonfuls of the latke mixture (about 3 to 4 tablespoons each) into the hot oil. Gently flatten the tops with the back of a spoon or spatula. Cook for about 3 minutes until golden brown, then flip and cook for another 1 to 3 minutes until golden brown. Adjust the heat as needed to maintain 350°F.
- Drain the Latkes: Place the cooked latkes on a paper towel-lined plate or a wire rack set over a small rimmed sheet tray. Repeat with the remaining potato mixture.
- Serve and Enjoy: Serve the latkes hot with sour cream and applesauce, if desired.
Notes
- For an extra rich flavor, go traditional and fry your latkes in chicken schmaltz (rendered chicken fat).
- It’s best to peel and grate the potatoes just before making the latkes, as they oxidize quickly and may turn grey or brown. They’ll still be edible but less visually appealing.
- You can omit the baking powder if you prefer. It helps create a light, airy interior while maintaining a crispy exterior, but it’s optional.
- When scooping the latkes, avoid scooping up any residual liquid at the bottom of the bowl, as it can cause hot oil to splatter.
- Use a thermometer to ensure the oil is at 350°F. If it’s cooler, the latkes will become soggy, and if it’s hotter, the outsides will burn before the insides cook through.
Nutrition
- Serving Size: 1 latke
- Calories: 100
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
