Pancakes & Waffles
Potato Latkes
Crisp-edged shredded potato pancakes fried until deep golden and served with applesauce.
- Prep
- 20 mins
- Cook
- 25 mins
- Total
- 45 mins
- Serves
- 6
- Level
- Medium
Squeezing the shredded potatoes dry is the key to crisp latkes. Use russets, work quickly so they don't darken, and fry in plenty of hot oil. Drain on a rack, not paper towels, to keep the bottoms crisp.
Ingredients
Serves 6
Directions
- Shred the potatoes and onion on the large holes of a box grater, or with a food processor.
- Wrap in a clean kitchen towel and wring out as much liquid as you can. Wring again; the drier the shreds, the crisper the latkes.
- Transfer to a bowl and stir in the eggs, flour, salt and pepper.
- Heat 1/4 inch of oil in a large skillet over medium-high heat until it shimmers and a shred sizzles right away.
- Drop in 1/4-cup mounds and flatten to about 1/2 inch thick. Fry 3 to 4 minutes per side until deep golden and crisp at the edges.
- Drain on a wire rack set over a baking sheet. Salt lightly while hot and keep warm in a 250°F (120°C) oven.
- Serve with applesauce and sour cream.
Tips and make-ahead notes
- Reheat leftovers on a rack in a 400°F (200°C) oven for 8 minutes.
- Skim stray bits from the oil between batches so they don't burn.
- Freeze fried latkes on a tray, then bag them.
Nutrition per serving
- Calories
- 220
- Carbohydrates
- 28g
- Protein
- 5g
- Fat
- 10g
- Fiber
- 2g
- Sodium
- 520mg
Estimated. Values change with brands, portion sizes and substitutions.
