Classic Potato Latkes have a tender inside and crispy exterior. With a few simple ingredients and deep fried, there’s nothing quite like them!
I grew up confused about the proper way to spell Hanukah Chanukah Hanukkah. (Well, at least that’s one way.) Adding to the confusion, even though the holiday is always in December, it never occurs on the same eight days every year. To top it all off, my gifts were usually signed, “Love Santa.” Seriously. How am I not in therapy?
There should be no confusion, however, about Latkes – or potato pancakes, if you prefer – which are traditionally made for the Passover and Hanukkah holidays. (BUT you do not need to be Jewish to enjoy them. Their deliciousness is universal!)
Fact: they are made from a potato base.
Fact: latkes and hash browns are not the same thing!
Fact: they are fried in oil.
Fact: they are not healthy.
Fact: my mother rarely made them because of the previous two facts.
Fact: they are beyond scrumptious.
Latkes can be made two different ways (although, I don’t completely agree with this. Lol) – one where the potato is shredded (perhaps this is where the confusion of comparing them to hash browns comes in), the other where the potato is pureed (my preferred method.)
They’re ridiculously good, you guys.
Final Fact: you will most definitely wish you had made a double batch, because they disappear in a flash!
Classic Potato Latkes have a tender inside and crispy exterior. With a few simple ingredients and deep fried, there’s absolutely nothing quite like them!
- 1 small sweet onion , quartered
- 2 large eggs , beaten
- 1 pound russet potatoes ,peeled and cut into cubes
- 1/2 teaspoon kosher salt
- pinch black pepper
- 3 tablespoons all-purpose flour
- vegetable oil , for frying
- sour cream or apple sauce , for serving (optional)
In a food processor fitted with a metal blade, combine the onion and eggs and puree until smooth and fluffy. Add the potato, using off-on pulses, process the mixture until pureed, but still retaining some texture. Add the salt, pepper, and flour and briefly process to combine – do not over process.
Pour the mixture into a bowl, squeezing out excess liquid if there is any.
Preheat oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels.
Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot enough, working in batches, spoon rounded tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten just slightly with the back of a spoon – they should be about 2-3 inches in diameter.
Fry until golden brown, about 2 minutes on each side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)
Transfer the latkes to the lined baking sheet to drain and place in the oven until all are cooked.
Garnish and serve immediately.
• Prep time is based on using a food processor.
• Cook time is based on using a fry pan that can cook 4 latkes at one time.