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Latkes
Looking for the best potato latkes recipe? You’ve found it. This classic, easy latke recipe yields crisp, golden brown potato pancakes every time.
👥 12 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 35 min👤 Elizabeth Vought Greene📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●grater
- ●oven
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 250°. Peel 1 lb. large russet potatoes. Grate potatoes on the large holes of a box grater, transferring to a large bowl of cold water as you go. Let sit ⏱️ 2 minutes, then drain well.
. large russet potatoes1 lb
2
Spread out grated potatoes and ½ medium onion, finely chopped (about ½ cup), on a kitchen towel and roll up like a jelly roll. Twist towel over sink and squeeze tightly to wring out as much liquid as possible. Transfer potato mixture to a medium bowl and add 1 large egg, lightly beaten, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; mix to combine.
large egg, lightly beaten1
3
Heat ¼ cup vegetable oil in a large nonstick skillet over medium-high heat. Working in batches and adding more oil between batches as needed, spoon about 2 Tbsp. potato mixture per latke into skillet and flatten into 3″ patties. Reduce heat to medium and cook latkes until golden brown and cooked through, about ⏱️ 5 minutes per side. Transfer to paper towels and season with salt, then transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven until ready to serve.
4
Serve latkes with sour cream and applesauce. Editor’s note: This recipe was first printed in the December 2000 issue of ‘Gourmet.’ Head this way for more Hanukkah recipes →
Sour cream and applesauce (for serving)
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