Classic Potato Latkes
Classic Potato Latkes
Typically made by grating potatoes, adding seasoning and holding the mixture together with an egg, potato latkes are a classic fried food served during Hanukkah. This recipe keeps things traditional with a simple list of ingredients.Courtesy of Emily Paster, West of the Loop
Prep Time
20
minutes
Cook Time
25
minutes
Servings
5
Total time: 45 minutes
Ingredients
- 2 large russet potatoes, peeled
- 2 large eggs
- 1 yellow onion, finely minced
- salt and pepper
- a neutral oil with a high smoke point for frying, such as canola, peanut or grapeseed. (olive oil is not recommended because of its low smoke point.)
Directions
- In a large bowl, beat together two eggs and then add the onion.
- Grate the potatoes using the largest holes of a box grater and place the shreds in a colander.
- Pick up a handful of shredded potato and squeeze out as much liquid as you can.
- Then add the drained shreds to the bowl with the egg and onion.
- Repeat this process until you have squeezed all the potato shreds and added them to the bowl.
- Season well with salt and pepper and toss to combine.
- Meanwhile, pour a thin layer of canola or vegetable oil in a large, deep skillet and heat over high heat until shimmering.
- You're aiming for 360 to 375 degrees.
- Scoop a 1/4 cup of the batter and form it into a patty.
- Gently place the patty in the skillet and flatten it with a spatula.
- You can fry up to three latkes at a time but don't overcrowd the skillet.
- Fry until brown and crisp on bottom, about two minutes, and then flip.
- Remove when the the other side is brown and crisp.
- Place on a plate lined with paper towels to drain.
- You may need to lower the heat if your latkes are burning.
- You may also need to add more oil.
- If the oil becomes very dark and there are many burnt pieces in the pan, it can make your latkes bitter.
- Pour out the oil into a heatproof container and add fresh oil.
- Allow new oil to become hot before continuing.
- You can keep the latkes warm in a 250 degree oven while you finish frying the batter.
- Serve immediately once all the batter is cooked.
- Serve with applesauce and sour cream.