Classic Potato Latkes
Crispy on the outside and tender on the inside, these traditional potato latkes are a beloved side dish. Made with grated potatoes, onion, and a few simple binders, they are pan-fried to golden perfection.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 410 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 960 gpotato, grated and squeezed dry
- 1 pcsyellow onion, finely grated
- 2 pcsegg, large
- 30 gall-purpose flour
- 0.5 tspbaking powder
- 1 tspsalt
- 0.25 tspblack pepper, freshly ground
- 240 mlvegetable oil, for frying
for serving
- 120 gsour cream(optional)
- 120 gapplesauce(optional)
Equipment
box grater · large skillet · paper towels · large bowl · wire rack · kitchen towel
The method
Step by step
- 1
Grate the potatoes and yellow onion using a box grater or food processor.
About 5 min
- 2
Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.
About 5 min
Cook’s note: Removing excess moisture is crucial for crispy latkes.
- 3
In a large bowl, combine the squeezed potatoes and onion with the eggs, all-purpose flour, baking powder, salt, and black pepper.
About 2 min
- 4
Mix well until all ingredients are evenly distributed.
About 1 min
- 5
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
About 3 min
Cook’s note: Ensure the oil is hot enough before adding the latkes.
- 6
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin patties.
About 2 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 7
Fry for 3-5 minutes per side, or until golden brown and crispy.
About 10 min
Cook’s note: Adjust heat as needed to prevent burning.
- 8
Remove the cooked latkes from the skillet and place them on a wire rack lined with paper towels to drain excess oil.
About 2 min
Cook’s note: Serving immediately ensures maximum crispness.
- 9
Serve hot with sour cream and/or applesauce, if desired.
Per serving
Nutrition
- Calories
- 409.5kcal
- Protein
- 10.1g
- Carbs
- 56.8g
- Fat
- 16.4g
- Fibre
- 6.8g
- Sugar
- 8.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover latkes in an airtight container in the refrigerator.
Reheat in a toaster oven or oven at 180°C (350°F) until crispy again.
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