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Potato Latkes
Potato Latkes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Easy deli-style potato latkes: Crispy exterior, creamy interior. Enjoy hot with sour cream and applesauce!
Ingredients:
  • 1 1/2 pounds russet potatoes
  • 1/2 medium onion
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons canola oil
Instructions:
  • Prepare the potato-onion mixture: Peel and soak the potatoes in cold water. Chop 3 potatoes and the onion into 1-inch chunks. Keep the last potato in the water. In a food processor, blend the chopped potatoes and onion until it becomes a smooth puree, scraping the bowl as needed.
  • Squeeze the potato-onion mixture: Place the potato-onion mixture onto a large square of folded cheesecloth. Wrap it up and secure the corners, then twist the top to squeeze out excess liquid. Leave the mixture in the cloth to avoid discoloration from exposure to air.
  • Grate the final potato using the coarse side of a box grater.
  • Combine the potato mixture from the cheesecloth in a bowl with grated potato, flour, eggs, salt, and pepper. Mix thoroughly.
  • Heat the oil in a large skillet until shimmering. Spoon generous 1/4 cup amounts of batter into the pan, flatten with a spoon, and cook until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil as needed.
  • Serve immediately while hot alongside a dollop of sour cream or applesauce, or keep warm in a 250°F oven on a baking sheet until ready to serve.

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