Extra crispy potato latkes are great plain or served with applesauce, ketchup, or sour cream and chives. Your new favorite side dish!
Potato latkes take me back to Friday Fish Fries in Milwaukee.
I waitressed to have extra money to spend on clothes which I wore to my real job at an investment company. I mostly worked Friday nights and Sunday mornings, and Friday nights in Milwaukee mean one thing: Fish fries.
I loved the latkes because they were something a little different: Crispy circles of joy. We always served them with 1-ounce cups of applesauce. I love them with ketchup too or with pulled pork (scroll down and you'll see what I mean).
Potato Latkes are super simple to make, too.
You can use a box grater although I like to use the shredding disk on my food processor. You wind up with longer shreds if you use a food processor, but I think the end result is basically the same.
These look normal, right??
Normal and delicious.
But here's the best part: Potato Latke Mashups.
Sure, these babies are tasty on their own, but things get NUTS when you do this:
Chive-infused sour cream topped with Magic Pulled Pork (made in a slow cooker). It's simply the best.
You should make potato latkes JUST to make the pork version. I see a cheeseburger version in my future, too.
But if you're a purist, the plain ones are awesome too!
Crispy Potato Latkes
For the potato latkes:
- 2 pounds russet potatoes, peeled
- 1 large onion, peeled and halved
- 2 eggs
- 3 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- Salt and freshly ground black pepper
- 1/2 cup vegetable oil for frying
- Chives for garnish
- Ketchup for serving
- Move an oven rack to the middle position and preheat oven to 300°F. Line a large plate with paper towels.
- In a food processor fitted with a shredding disc, or with a boxed grater, shred the potatoes and onions. Pour on to a clean kitchen towel.
- Gather the towel around the potatoes and onions and squeeze over a sink or bowl to extract as much liquid as possible. Transfer the shredded potatoes and onions to a large bowl.
- Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).
- Heat oil in a large cast-iron or other heavy duty skillet to 325 degrees. Drop heaping rounded tablespoons of the shredded potato mixture in to the oil and flatten with a heatproof utensil. Do not overcrowd.
- Fry until golden brown on one side, 2 to 3 minutes, then carefully flip using a fish turner or other heatproof spatula. Continue to cook until the second side is golden brown and crusty, 1 to 2 minutes longer. Transfer to the plate lined with paper towels to drain.
- Repeat with remaining shredded potato mixture until all potato pancakes are cooked (you should have about 24 potato pancakes). Transfer to a baking sheet and place in the preheated oven to keep warm until serving time.
- Garnish with chives and serve with ketchup if desired.