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Potato latkes on a rectangular platter.
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Potato Latkes Recipe

This Potato Latkes Recipe makes light, crispy latkes that are perfectly paired with applesauce or sour cream and chives.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings (2 latkes each)
Calories 159kcal

Ingredients

Instructions

  • Move an oven rack to the middle position and preheat oven to 300 degrees. Line a large plate with paper towels. Place a wire rack inside a rimmed baking sheet and place in the oven.
  • In a food processor fitted with a shredding disc, or with a box 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 fresh chives and serve with applesauce and sour cream.

Notes

  1. Potatoes: The starch content of Russet and Idaho potatoes make them among the best for Crispy Potato Latkes. These starches break down and get darker when cooked, so the fresher the potato, the better.
  2. Vegetable oil: Opt for a neutral oil with a high smoke point, like canola, peanut, or grapeseed.
  3. Yield: 2 pounds of potatoes yields 24 potato pancakes.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees.

Nutrition

Serving: 2 latkes | Calories: 159kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 42mg | Potassium: 349mg | Fiber: 2g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg