Name: Potato Latkes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Jewish
Ingredients: 1 1/2 pounds russet potatoes; 1 small onion; 2 1/2 tablespoons all-purpose flour; 2 large eggs; 1 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons canola oil; 1 cup sour cream

Jump to Recipe

Introduction

Potato latkes are crispy, golden pancakes that bring comfort and tradition to any table. These simple yet delicious treats combine grated potatoes and onions, fried to perfection for a satisfying crunch. Perfect for holiday celebrations or a cozy meal, latkes are sure to delight.

A stack of four golden-brown potato pancakes with crispy edges sits on a small white plate with a subtle texture. On top of the stack is a dollop of white sour cream sprinkled with black pepper. A gold fork rests on the plate, leaning against the pancakes. The plate is placed on a white marbled surface, with a blurred white plate holding more pancakes visible in the background and a beige cloth to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds russet potatoes
1 small onion
2 1/2 tablespoons all-purpose flour
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons canola oil
1 cup sour cream (optional for serving)

Instructions

Step 1: Peel and grate the potatoes and onion using a box grater or food processor.
Step 2: Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. Transfer the drained mixture to a mixing bowl.
Step 3: Add the flour, eggs, salt, and pepper to the bowl. Mix until well combined.
Step 4: Heat the canola oil in a large skillet over medium-high heat. Spoon the potato mixture into the hot oil, using the back of the spoon to flatten each mound into a pancake shape.
Step 5: Fry the latkes until golden brown, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
Step 6: Serve the latkes hot with sour cream if desired.

Tips & Variations

For extra crispy latkes, rinse the grated potatoes in cold water before squeezing out the moisture to remove excess starch.
Try adding a pinch of garlic powder or fresh herbs like chives to the batter for added flavor.
Sweet potato latkes offer a tasty twist and a slightly sweeter flavor.
Use vegetable oil or another neutral oil with a high smoke point if you prefer to canola.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to preserve crispiness, or warm them in the oven. Avoid microwaving as it can make them soggy.

How to Serve

A stack of four golden-brown crispy potato latkes arranged neatly on a white plate placed on a white marbled surface, each latke showing a textured mix of thin grated potato strands with crispy edges; on top of the stack is a dollop of white creamy sour cream sprinkled with coarse black pepper; a gold fork rests on the plate’s edge next to the latkes, adding a touch of elegance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make latkes ahead of time?

Yes, you can prepare the batter ahead and store it in the refrigerator for a few hours. Cook the latkes just before serving for best texture.

What can I serve with potato latkes?

Latkes are traditionally served with sour cream or applesauce, but they also pair well with smoked salmon, fresh herbs, or a simple green salad for a complete meal.