Description
These crispy, golden Potato Pancakes (Latkes) are a classic favorite for breakfast, brunch, or holiday celebrations. Grated russet potatoes and onions are mixed with egg and flour, then fried until perfectly crispy on the outside, soft on the inside. Serve with applesauce, sour cream, or Greek yogurt for a delicious treat!
Ingredients
Scale
- 1 1/2 lbs russet potatoes, peeled
- 1 small onion, grated (about 1/2 cup)
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour or matzah meal
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil or other neutral oil, for frying
Optional for Serving:
- Applesauce
- Sour cream
- Greek yogurt
Instructions
- Prepare the Potatoes:
- Using a box grater or food processor with a grating attachment, shred the potatoes.
- Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for crispy latkes.
- Combine Ingredients:
- In a large bowl, combine the squeezed potatoes, grated onion, beaten egg, flour or matzah meal, salt, and pepper. Mix well.
- Cook the Pancakes:
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small bit of the potato mixture sizzles immediately when dropped in.
- For each pancake, drop about 2-3 tablespoons of the potato mixture onto the hot skillet. Use the back of a spoon to flatten them slightly.
- Cook for 3-5 minutes per side, or until golden brown and crispy, flipping once.
- Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve:
- Serve hot with applesauce, sour cream, or Greek yogurt, if desired.
Notes
- Keep Warm: Keep the cooked potato pancakes warm in a low oven (200°F or 90°C) while you cook the rest.
- Onion Options: You can use yellow, white, or red onions, or even shallots.
- Herbs: Add chopped fresh herbs like chives, parsley, or dill to the potato mixture for extra flavor.
- Sweet Potato Pancakes: Substitute half or all of the russet potatoes with sweet potatoes for a different flavor profile.
- Make Ahead: You can prepare the potato mixture ahead of time and store it in the refrigerator for up to a day. Be sure to squeeze out any excess liquid that accumulates before cooking.
- Crispy Edges: For extra crispy edges, don’t overcrowd the pan and make sure the oil is hot enough.
Nutrition
- Serving Size: 1 pancake (approx.)
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg