Easy Potato Latkes
User Reviews
4.4
Easy Potato Latkes
Description
The recipe starts by shredding potatoes and onion, then pressing out excess moisture using paper towels or cheesecloth to prevent sogginess. The drained mixture is combined with egg, unseasoned breadcrumbs, salt, and pepper to create a batter that binds the ingredients.
Portions of the mixture are flattened into patties and pan-fried in canola oil over medium-high heat, cooking about 4 to 5 minutes per side until the latkes turn a golden brown color. The cooked latkes are drained on paper towels to remove excess oil. The result is a crisp crust surrounding a soft, well-seasoned potato center.
These latkes are commonly served warm with sour cream or applesauce, enhancing their flavor and balancing the crunchy texture with creamy or sweet accompaniments. Leftovers can be refrigerated and reheated in the oven to restore crispness.
Ingredients
- 1 ½ pounds potato such as Russet, shredded
- 1 small onion shredded, (or 1/2 medium)
- 1 large egg
- 2 tablespoon breadcrumbs unseasoned
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ cup canola oil for frying
Instructions
- Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the potatoes and onions. You can use a cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
- Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
- Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer this to the skillet and repeat until the skillet is full, but don't overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
- Finish: Transfer the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
- Serve: Serve with sour cream or applesauce and enjoy.
Notes
- To remove excess moisture, firmly squeeze shredded potatoes and onions using paper towels or cheesecloth before mixing.
- Cook latkes in batches without overcrowding the skillet to maintain oil temperature and ensure crispness.
- Store leftover latkes in an airtight container in the refrigerator for up to 5 days.
- Reheat latkes in a 300°F oven for 5 to 10 minutes to regain crispness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1latke | |
| Calories | 141kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 119mg | 5% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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