Latkes (Crispy Potato Pancakes)
Description
These golden, crispy potato pancakes are crunchy on the outside and soft inside. Traditionally served during Hanukkah, latkes are made with grated potatoes, onion, egg, and a little flour, then fried until beautifully crisp. They pair perfectly with sour cream or applesauce.
Ingredients
- 4 large russet potatoes, peeled
- 1 small onion
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- Butter (optional, for serving)
Optional Toppings
- Sour cream
- Applesauce
- Chopped chives
Instructions
1. Grate the Potatoes
Grate potatoes and onion using a box grater or food processor.
2. Remove Moisture
Place the grated mixture in a clean towel and squeeze out as much liquid as possible. This helps make them crispy.
3. Make the Batter
In a bowl, combine:
- grated potatoes and onion
- eggs
- flour
- salt and pepper
Mix well.
4. Fry
Heat about 1/4 inch of oil in a skillet over medium-high heat.
Scoop about 1/4 cup mixture per pancake into the pan and flatten gently.
Cook:
- 3–4 minutes per side
- until deep golden brown and crispy
5. Drain & Serve
Place on paper towels to drain excess oil.
Serve hot with butter, sour cream, or applesauce.
Q & A
Q: Why are my potato pancakes soggy?
A: Too much moisture in the potatoes. Squeeze them very well before mixing.
Q: What potatoes work best?
A: Russet potatoes because they contain more starch and crisp nicely.
Q: Can I make them ahead?
A: Yes. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness.
Q: Can I freeze them?
A: Yes. Freeze cooked latkes in a single layer, then store in a freezer bag for up to 2 months.
Q: Can I make them gluten-free?
A: Yes. Replace flour with potato starch or gluten-free flour.
