Potato Latkes Recipe
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5.0
9 reviews
Excellent
Potato Latkes Recipe
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This Potato Latkes Recipe makes light, crispy latkes that are perfectly paired with applesauce or sour cream and chives.
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Ingredients
- 2 pounds Russet potatoes peeled (see note 1)
- 1 large onion peeled and halved
- 2 large eggs
- 3 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- Salt and freshly ground black pepper
- 1/2 cup vegetable oil for frying (see note 2)
- fresh chives mined, for garnish
- applesauce for serving
- sour cream for serving
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Instructions
- Move an oven rack to the middle position and preheat oven to 300 degrees. Line a large plate with paper towels. Place a wire rack inside a rimmed baking sheet and place in the oven.
- In a food processor fitted with a shredding disc, or with a box grater, shred the potatoes and onions. Pour on to a clean kitchen towel.
- Gather the towel around the potatoes and onions and squeeze over a sink or bowl to extract as much liquid as possible. Transfer the shredded potatoes and onions to a large bowl.
- Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).
- Heat oil in a large cast-iron or other heavy duty skillet to 325 degrees. Drop heaping rounded tablespoons of the shredded potato mixture in to the oil and flatten with a heatproof utensil. Do not overcrowd.
- Fry until golden brown on one side, 2 to 3 minutes, then carefully flip using a fish turner or other heatproof spatula. Continue to cook until the second side is golden brown and crusty, 1 to 2 minutes longer. Transfer to the plate lined with paper towels to drain.
- Repeat with remaining shredded potato mixture until all potato pancakes are cooked (you should have about 24 potato pancakes). Transfer to a baking sheet and place in the preheated oven to keep warm until serving time. Garnish with fresh chives and serve with applesauce and sour cream.
Notes
- Potatoes: The starch content of Russet and Idaho potatoes make them among the best for Crispy Potato Latkes. These starches break down and get darker when cooked, so the fresher the potato, the better.
- Vegetable oil: Opt for a neutral oil with a high smoke point, like canola, peanut, or grapeseed.
- Yield: 2 pounds of potatoes yields 24 potato pancakes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees.
Nutrition Information
Show Details
Serving
2 latkes
Calories
159kcal
(8%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
42mg
(2%)
Potassium
349mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
41IU
(1%)
Vitamin C
16mg
(18%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (2 latkes each)
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 2 latkes | |
| Calories | 159kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 42mg | 2% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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