Easy Potato Latkes Recipe
These Easy Potato Latkes are crispy, golden, and flavorful, perfect for a comforting snack or side dish. Made with shredded potatoes and onions, bound with egg and breadcrumbs, and fried to perfection in canola oil, they offer a classic Jewish treat that’s simple to prepare and delicious to eat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 8-10 latkes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
Ingredients
Scale
Potato Latkes
- 1 ½ pounds potatoes (such as Russet, shredded)
- 1 small onion (shredded, or ½ medium)
- 1 large egg
- 2 tablespoons breadcrumbs (unseasoned)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ½ cup canola oil (for frying)
Instructions
- Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the shredded potatoes and onions. You can also use a cheesecloth. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onions as possible to ensure the latkes will be crispy.
- Mix: Transfer the squeezed potatoes and onions to another bowl. Add in the egg, unseasoned breadcrumbs, salt, and pepper. Mix everything well until thoroughly combined, then set the batter aside while the oil heats up.
- Cook: Heat the canola oil in a large skillet over medium-high heat. Using a ¼ cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Carefully transfer the patty to the skillet. Repeat until the skillet is full but avoid overcrowding. Cook each latke for about 4 to 5 minutes on each side, or until they turn golden brown. Adjust the heat as necessary to prevent burning.
- Finish: Once cooked, transfer the latkes onto a paper-towel lined plate to absorb excess oil. Continue cooking the remaining latkes in the same manner until all are done.
- Serve: Serve the potato latkes warm, ideally accompanied by sour cream or applesauce for a traditional touch and enhanced flavor.
Notes
- Make sure to squeeze out as much liquid as possible from the potatoes and onions to achieve crispy latkes.
- Use canola oil or another neutral oil with a high smoke point for frying.
- Do not overcrowd the skillet; cook latkes in batches for even browning.
- If you want extra crispiness, you can double-fry the latkes: fry once, cool slightly, then fry again for a minute.
- Serve immediately for the best texture; latkes tend to soften if left out too long.
Keywords: potato latkes, crispy latkes, Jewish potato pancakes, fried potato pancakes, traditional latkes recipe
Find it online: https://yumwithmia.com/easy-potato-latkes-recipe/
