Crispy Homemade Latkes

• 2 cups shredded potatoes (russet or Yukon gold)
• 1/2 cup grated onion
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying (vegetable or canola)

Steps

1. 1 Grate potatoes and onion, then squeeze out excess moisture using a clean kitchen towel.
2. 2 In a bowl, mix potatoes, onion, egg, flour, salt, and pepper until just combined.
3. 3 Heat oil in a large skillet over medium heat.
4. 4 Spoon about 2 tablespoons of potato mixture into hot oil, flattening into patties.
5. 5 Fry latkes until golden brown, about 3-4 minutes per side.
6. 6 Drain on paper towels and serve hot.

Nutrition

Tips

• Use a food processor to shred potatoes quickly.
• Squeeze out as much liquid as possible for crispier latkes.
• Keep latkes warm in a 200°F oven while you finish cooking the batch.
• Substitute matzo meal for flour for a traditional touch.
• Serve with applesauce or sour cream for dipping.

Storage

Store leftover latkes in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until crisp.

Serving Suggestions

• Serve with homemade applesauce.
• Pair with sour cream or Greek yogurt.
• Add a sprinkle of fresh dill.
• Enjoy with a side of smoked salmon for a brunch twist.

FAQ