Crispy Panko Potato Latkes
User Reviews
4.8
123 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
22 latkes
-
Calories
57 kcal
-
Course
Side Dish
-
Cuisine
Middle Eastern
Crispy Panko Potato Latkes
Report
Crispy Panko Potato Latkes combine grated russet potatoes and onion with beaten eggs and panko breadcrumbs for a crunchy fried pancake. Excess moisture is squeezed out from the shredded potato and onion before mixing. Frying in grapeseed or peanut oil yields latkes with a crisp exterior and tender interior, traditional for savory occasions.
Description
This recipe creates latkes using finely shredded russet or Yukon Gold potatoes combined with grated onion, beaten eggs, and panko breadcrumbs for structure and crispiness. The potato and onion shreds are rinsed and tightly squeezed in a tea towel or cheesecloth to remove moisture, preventing sogginess during frying. Optional potato starch can also be added to improve binding.
The latkes are fried in a neutral oil like grapeseed or peanut oil at the ready cooking area near a cooling rack lined with paper towels to drain excess oil. The result is golden brown pancakes with crispy edges and a tender center. The panko breadcrumbs contribute a light crunch distinct from traditional versions.
These latkes serve well as a savory side or appetizer and can be accompanied by sour cream or applesauce. Using a food processor shredding attachment helps reduce prep time and avoid onion tears. A metal spatula is ideal for flipping to maintain the latkes' shape during frying.
Share:
Ingredients
- 2 1/2 pounds russet potato or Yukon Gold potato
- 1 whole onion large
- 3/4 cup panko breadcrumbs
- 2 large egg beaten
- 1 tablespoon potato starch optional, dry
- salt
- black pepper
- grapeseed oil or peanut oil, for frying
Instructions
- Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion.
- Place grated potato into a bowl and immediately cover with cold water.
- Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, dry potato starch (optional), salt and pepper into the potato shreds. The dry potato starch helps to hold the latkes together, but it's not required. Add salt and pepper to taste. I add about 3/4 tsp of salt and a 1/4 tsp of pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.Scoop up 3 tablespoons of the potato mixture. I do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full.
- Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid (if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).
- Shape the potato mixture into a tightly compacted disk.
- Place the disk carefully into the hot oil. Latkes can break apart at this point, they're very delicate. If you can get them into the hot oil in one piece, chances are they will stick together--frying them is like the "glue" that holds them together. It takes a gentle touch, and it may take you some practice to get the "feel" for it.
- The oil should sizzle but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
- Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that-- don't crowd the pan) for 2-3 minutes per side till brown and crispy. Note: If your latkes aren't holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter "holds." You can also add another egg to the mixture and more panko, if needed.
- Remove the latkes from the pan using metal spatula and place them on wire cooling rack to drain.
- I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature till ready to reheat. Place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. Serve latkes with applesauce and/or sour cream, if desired.
Notes
- A food processor with a fine shredding disc speeds grating and helps avoid onion tearing.
- Squeeze grated potato and onion tightly in a clean tea towel or cheesecloth to remove moisture and improve crispness.
- Use a metal spatula for flipping latkes to prevent sticking or breaking.
- Set up a wire cooling rack with paper towels underneath nearby to drain excess oil after frying.
Nutrition Information
Show Details
Calories
57kcal
(3%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Cholesterol
16mg
(5%)
Sodium
24mg
(1%)
Potassium
231mg
(5%)
Vitamin A
25IU
(1%)
Vitamin C
3mg
(3%)
Calcium
13mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 22latkes
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Cholesterol | 16mg | 5% |
| Sodium | 24mg | 1% |
| Potassium | 231mg | 5% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
123 reviews
Excellent
Other Recipes
You'll Also Love
