Ingredients
Potato Pancakes
- 4 cups peeled and grated russet potatoes (about 4 potatoes)
- 1 cup grated onion (from 1 large onion)
- 2 large eggs, beaten
- 4 to 5 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- Vegetable oil, for frying
To Serve
- Cottage cheese
- Sour cream
- Applesauce
Instructions
- Remove excess liquid. Place the grated potatoes and onions in a clean kitchen towel or nut bag. Hold it over the sink and wring out as much liquid as possible to ensure the latkes will be crispy. Open the towel to loosen, then wring out once more to remove excess moisture.
- Make the batter. In a large bowl, combine the beaten eggs, 4 tablespoons of flour, kosher salt, and freshly cracked black pepper. Add the wrung potato and onion mixture to the bowl and mix everything together with a wooden spoon until well combined and thick. If the batter feels too runny, gradually add the remaining flour one teaspoon at a time until the mixture thickens appropriately.
- Prepare for frying. Set a cooling rack inside a rimmed sheet pan to drain the excess oil from the cooked pancakes.
- Fry the latkes. Pour about ¼ inch of vegetable oil into a large skillet and heat over medium heat until the oil glistens. Working in batches so as not to crowd the pan, carefully add ¼-cup scoops of the potato mixture to the hot oil, gently pressing each portion down slightly to flatten them. Cook each side for about 3 minutes or until golden brown and crispy. Transfer cooked latkes to the cooling rack to drain. Stir the batter between batches as needed.
- Serve warm. Serve the potato pancakes immediately while warm, accompanied by traditional sides such as cottage cheese, sour cream, and/or applesauce.
Notes
- Make sure to wring out as much moisture as possible from the potatoes and onions to ensure crispy pancakes.
- If the batter feels too loose, add flour gradually to prevent soggy latkes.
- Maintain medium heat when frying to avoid burning and ensure even cooking.
- Use a slotted spatula to help drain excess oil when transferring latkes to the rack.
- Leftover latkes can be reheated in a skillet or oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
