Classic Potato Latkes have a tender inside and crispy exterior. With a few simple ingredients and deep fried, there’s nothing quite like them!
Classic Potato Latkes
Prep Time
10 mins
Cook Time
30 mins
Total Time
45 mins
 

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!

Course: Side Dish
Cuisine: Jewish
Keyword: latkes, potato pancakes, potatoes, recipe
Servings: 30 latkes
Ingredients
  • 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)
Directions
  1. 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.

  2. Pour the mixture into a bowl, squeezing out excess liquid if there is any.

  3. Preheat oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels.
  4. 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.
  5. 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.)
  6. Transfer the latkes to the lined baking sheet to drain and place in the oven until all are cooked.
  7. Garnish and serve immediately.
Recipe Notes

• 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.