Description
Crispy and tender potato latkes perfect for Hanukkah or any comforting meal. Easy to make with just a few simple ingredients and techniques.
Ingredients
Units
Scale
Main Ingredients
- 4 medium Russet potatoes (Best for crispiness)
- 1 medium Onion (For flavor)
- 1 large Egg (Helps bind the mixture)
- 1/4 cup Flour or matzo meal (Either works as a binder)
- to taste Salt (Season generously)
- to taste Black pepper (Season generously)
- enough for frying cup Oil (canola, vegetable or avocado) (For frying)
Instructions
Preparation
- Shred the potatoes and onion using a box grater or food processor. Make sure to pulse to avoid watery bits.
- Place the shreds in a clean kitchen towel and squeeze out excess moisture. Repeat until very dry.
- In a bowl, mix the dry shredded potatoes and onion with the egg, flour or matzo meal, salt, and pepper.
- Shape the mixture into loose patties.
Cooking
- Heat oil in a heavy skillet over medium to medium-high heat.
- Drop a small shred of potato into the oil; if it sizzles immediately, the oil is ready.
- Carefully place latkes in the pan without overcrowding. Fry until golden brown on one side, then flip to cook the other side.
- Transfer cooked latkes to a wire rack over a sheet pan or paper towels to absorb excess oil.
Notes
For the best results, make sure to remove as much moisture as possible from the potatoes before frying. Use a wire rack to keep latkes warm and crisp without steaming.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Cuisine: American, Jewish
Nutrition
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 19
- Fiber: 2
- Protein: 2
