potato latkes

Crispy potato latkes are delicious paired with applesauce or sour cream and chives. They are excellent on the side of your next fish fry!

Crispy Potato Latkes

russet potatoes, peeled ((see note 1))

onion,

eggs

all-purpose flour

baking powder

Salt and black pepper

vegetable oil (for frying (see note 2))

chives (for garnish)

applesauce (for serving)

sour cream (for serving)

Move an oven rack to the middle position and preheat oven to 300°F. Line a large plate with paper towels. Place a wire rack inside a rimmed baking sheet and place in the oven. Prepare a large plate lined with paper towels.

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.

Nothing beats crispy, golden potato latkes! It's amazing how just a few simple ingredients become something so transcending!

Potato Latkes (Asian Style)

lb Russet potatoes, peeled

onion

garlic

scallions

t salt

Pepper

eggs, beaten

cornstarch

canola oil or duck fat

Sauce:

scallions, minced

soy sauce

T Shao Tsing wine

T chinkiang

T sesame oil

t sugar

t red chili sauce with garlic

Combine all sauce ingredients together and whisk well.

To make the sauce

There are several ways to do this. I take one potato part of the onion and shred it in a food processor. Then empty that mixture into a fine sieve. Let this drain while you get the other potatoes finished. Take the other two potatoes and with the steel blade in place, add the potatoes and the rest of the onion and garlic. With on and off motions, puree the potatoes. This should almost be mush. Place this mixture into the sieve also.

In a large bowl, combine the eggs, cornstarch, salt and pepper.

Now press as much potato water out of the potato mixture. Try to get this as dry as possible. You could even tie this into a tea towel and after twisting the top, let the liquid drain out. After the mixture is sufficiently dry, mix into the bowl containing the eggs and cornstarch. Mix well.

Using a large cast iron skillet, heat 1/4 c duck fat and 2 T canola oil until a shred of potato sizzles when held in the oil.

Drop 1 rounded tablespoon of potato mixture into the oil. Using a spoon or spatula, spread the mixture into a thin circle. Fry for about 2 -3 minutes until golden on the bottom. Using two spatulas flip the latke over onto the back of one spatula and then let it slide back into the oil. Cook until golden.

Let drain on a paper towel lined cookie sheet with a rack placed on top. Keep warm in a 300 degree oven, while cooking the rest of the latkes.

Serve with the Asian sauce. Or just enjoy on their own or with applesauce.

For Latkes

Whoa, these latkes sound incredible!  The Asian twist is a yummy change of pace!

There is no such thing as too much onion. :) Thanks for such a great tutorial on latkes!  I like your method of some smashed and some grated.  Such wonderful textures and flavors.  Need to make these soon!  Happy New Year Abbe!

The best potato pancakes: crispy on the outside, tender on the inside.  Make more than you think you&#39;ll need!

Jewish Crispy Potato Pancakes (Latkes)

potatoes

onion (finely minced)

matzoh meal

salt and black pepper

Olive oil (1 to ½ cups)

Applesauce and sour cream

grate the potatoes

Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.

make the potato pancake mix

In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You’ll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you’ll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).

fry the potato pancakes

In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture—as big or small as you wish—and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You’ll need to keep a close eye on the heat; too low and they won’t brown properly, too high and the oil will start smoking. Adjust it as needed.

repeat until all of the mixture is cooked

Drain briefly on paper towels, and transfer to a serving platter.  Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you’re finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around).  The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering.  And they will also start turning darker as they site, but when you cook them up it won’t be very noticeable.

serve warm

Serve warm with applesauce and sour cream.

These Potato Latkes are a gluten-free version of a classic! They have all of the classic savory flavors and crispiness you want in a potato latke recipe, but are made without any refined white flour.

Gluten Free Classic Potato Latkes

russet potatoes (about 6.5 cups shredded potatoes)

onions (makes 1 cup grated)

arrowroot flour/starch

fine sea salt

pepper

Peel and grate the potatoes (you can use a food processor or grate by hand, see note) then place in a bowl of cold water and set aside.

Peel and grate the onions.

Add both grated mixture to a fine mesh strainer lined with a cheese cloth if you have, and strain as much excess water out as possible.

Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.

Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.

Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.

Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.

Serve with applesauce or sour cream and enjoy!

Learn how to make Perfect Latkes using my simple, foolproof recipe. Ideal for Hanukkah!

Potato Latkes Recipe

russet potatoes (peeled (690 grams))

½ medium onion (peeled (130 grams))

egg (lightly beaten)

salt

black pepper

Vegetable oil

Grate the potatoes and onion on the largest holes of a box grater. (Alternatively, you can use the grating attachment of a food processor.)

Place the potato and onion mixture on a lint-free kitchen towel or a large piece of cheesecloth and squeeze out as much liquid as possible.

In a large mixing bowl, stir to combine the potato and onion mixture with the egg.

Sprinkle the flour, salt, baking powder and pepper evenly over the potato mixture. Stir it gently to combine well.

Meanwhile, fill a large, heavy-bottomed skillet with ¼-inch of oil. Heat it over medium-high heat to 350°F.

Working in batches, drop spoonfuls of the latke mixture, between 3 to 4 tablespoons in size, into the hot oil. Press gently with the back of a spoon or spatula to flatten their tops slightly. Cook for about 3 minutes until golden brown. Flip the latkes and cook for an additional 1 to 3 minutes until golden brown. (Adjust the heat as needed to maintain 350°F.)

Place the latkes on a paper towel lined plate or a wire rack set over a small, rimmed sheet tray. Repeat with the remaining potato mixture, adjusting the heat as needed.

Serve the latkes with sour cream and applesauce, if desired.

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The most viewed potato latkes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine