Potato Latkes Recipe (VIDEO)
User Reviews
5
Potato Latkes Recipe (VIDEO)
Description
This Potato Latkes recipe begins by grating russet potatoes and onion, then using a cheesecloth or clean towel to squeeze out the liquid thoroughly. This step is crucial for achieving crisp latkes. The dry potatoes are mixed into a batter flavored with baking powder, salt, and freshly ground black pepper, bound together by egg and all-purpose flour. Cooking happens in a skillet with hot oil, where heaping spoonfuls of the batter are pressed into disks and fried until both sides develop a golden, crispy crust.
Frying at medium-high heat ensures the latkes cook through while crisping the exterior. The finished latkes are drained on paper towels and sprinkled with kosher salt before serving. Their texture contrasts crunchy edges with a moist, tender interior, making them enjoyable as a snack or part of a meal.
This recipe yields a classic latke suitable for holidays or casual eating. The instructions include a video reference, supporting visual learners. Serving promptly after frying maximizes texture enjoyment.
Ingredients
- 1 lb potato peeled, 2 large russet
- 1/4 cup all-purpose flour
- onion peeled, 1/2 medium
- 1 tsp baking powder
- 1 tsp salt fine sea salt
- 1/4 tsp black pepper freshly ground
- 1 egg large
- kosher salt to sprinkle
- vegetable oil or extra light olive oil, for frying
Instructions
- Grate the potatoes and onions on the large holes of a box grater or on the grating disk of a food processor. Transfer the mixture to a cheesecloth or a clean, lint-free dishtowel and squeeze out as much of the liquid as possible. You’ll be surprised how much liquid comes out.
- In a large mixing bowl, whisk together flour, baking powder, salt, and pepper then whisk in the egg. Add in the squeezed dry potatoes and stir until the potatoes are evenly coated in the batter.
- Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil (enough to generously coat the bottom of the pan). Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time (or use a trigger-release ice cream scoop) and immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.
- Transfer latkes to a paper-towel-lined plate and immediately sprinkle lightly with kosher salt.
- Repeat with the remaining potato mixture adding more oil to the skillet as needed. Serve warm latke with sour cream garnished with chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10latkes (3-inches each)
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1latke | |
| Calories | 163kcal | 8% |
| Carbs | 3g | |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 239mg | 10% |
| Potassium | 51mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 24IU | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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