Description
These potato latkes are crispy on the outside and soft on the inside. They take no time to make and are super addicting.
Ingredients
Units
Scale
- Olive, canola or vegetable oil
- 3 medium size russet potatoes, peeled
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1/4 cup finely chopped or grated onion
- 1/8 teaspoon pepper
- 3/4 teaspoon salt
- applesauce or sour cream
- Finely diced green onions, (green part only), optional
Instructions
- Shred or grate the potatoes into a bowl. Transfer the potatoes to a large piece of cheese cloth. Squeeze the cheesecloth until all of the excess potato juice is squeezed out. Measure two cups of the potatoes back into the bowl, (discarding the rest or use for something else). Add the egg, flour, onion, pepper and salt, and mix well.
- Heat about 1/4 inch of oil over medium heat in a large skillet. Test the oil to see if it’s hot enough by dropping a pinch of batter in the oil. If it sizzles, it’s hot enough. Using a 1/2 cup cookie scoop or measuring cup, place 4 equal mounds of the mixture into the skillet. Use the back of the scoop or measuring cup to flatten the potato patties to about 1/3 inch in thickness. Fry on one side until they are golden brown and crispy around the edges, about 2 to 3 minutes. Add additional pepper and salt to taste. Flip over and fry the other side. Transfer to a paper towel lined plate to drain off excess grease.
- Serve immediately with a side of applesauce or sour cream. Potato Latkes are best if served soon after making them.
Notes
- This recipe makes 4 large latkes, using 1/2 cup of batter per latke. Feel free to make smaller latkes if you want such as 1/4 cup, especially if you’re making these for a party.