Potato Latkes
User Reviews
5
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Prep Time
30 mins
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Cook Time
12 mins
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Total Time
42 mins
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Servings
6
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Calories
415 kcal
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Course
Side Dish
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Cuisine
Middle Eastern, Israeli
Potato Latkes
Description
This Potato Latkes recipe starts by peeling and grating russet potatoes and a yellow onion, then tossing them with kosher salt and white pepper. Excess liquid is extracted by wrapping the mixture in a kitchen towel and squeezing tightly, which is essential for achieving crisp, non-greasy latkes. Eggs and panko breadcrumbs are mixed in to bind the mixture into patties about ¾-inch thick and 4 inches wide.
The latkes are fried individually in a blend of ghee (or chicken fat) and vegetable oil heated until shimmering. Cooking them in a heavy skillet ensures even, golden crusts and a tender inside. These latkes are enjoyed hot with sour cream and a fresh apple sauce made from simmered Honeycrisp apples blended smooth with sugar, cinnamon, and water.
The apple sauce adds sweetness and warmth that balances the savory, crispy latkes. The recipe allows for variations in spice such as garam masala and alternative apple varieties. It’s ideal to avoid overcrowding the frying pan to keep the latkes crispy.
Ingredients
Apple Sauce
- 4 apple See Note 1, large, Honeycrisp variety
- 1 cup water
- 1/3 cup sugar
- 1/2 tsp ground cinnamon (See Note 2)
Potatoes
- 3 lbs russet potato
- 1 yellow onion
- 1 tbsp kosher salt
- 1/4 teaspoon white pepper
- 2 egg room temperature, large
- 1/3 cup panko bread crumbs (See Note 3)
- 3 tbsp ghee chicken fat, or shmaltz
- 2 tbsp vegetable oil
Garnish
- sour cream
Instructions
Apple Sauce
- Peel and core each apple. Cut apples into ½ inch slices and place in a saucepan with the sugar, garam masala and water.
- Bring to a boil, reduce heat to medium, cover, and cook for 15-20 minutes.
- Carefully transfer into a blender and blend on high until smooth or use an immersion blender. Transfer to a bowl and cool completely.
Latkes
- Peel and grate onion then potatoes. Transfer to a bowl along with a kosher salt, white pepper and toss to coat.
- Lay a kitchen towel on counter and transfer onion potato mixture in center. Fold the towel over potatoes tightly and squeeze and discard the liquid.
- Add potatoes to a large bowl with eggs and panko, tossing until combined.
- Take ⅓ cup of potato mixture and form into patty, ¾-inch thick and 4 inches wide. Lay on lined baking tray and repeat with remaining potatoes.
- In a deep heavy bottom skillet (cast iron my pick), add ghee or chicken fat and oil. Once the oil is shimmering, add latkes one at a time (See Note 4). Fry 2-4 minutes and a deep golden brown. Flip and repeat.
- Place on a wire rack to drain and season with salt immediately.
- Serve latke topped with sour cream and applesauce.
Notes
- Honeycrisp apples work well for the apple sauce, but McIntosh or Golden Delicious can be used as alternatives.
- Try different spice blends like Pumpkin Spice, Chinese Five Spice, or Garam Masala for a unique flavor twist.
- Ground matzo meal or regular bread crumbs can substitute panko if needed.
- Fry latkes without overcrowding the pan to maintain crispness and avoid steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 78g | 26% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 1235mg | 51% |
| Potassium | 1124mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 26g | 52% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 20mg | 22% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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