From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Potato Latkes
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Instructions
1
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Grate the onions and potatoes into a large hand towel or strainer over a large bowl (you could also do this through the grating blade in a food processor).
2
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Press on the potato mixture in the strainer and discard any clear liquid, reserving the thick white starch in the bowl.
3
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Place the onion, potatoes, reserved potato starch, egg, flour, salt and pepper in a bowl and throughly combine.
4
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Heat enough oil to cover the bottom of a saute pan over medium heat.
5
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Place 1-2 heaping tablespoon of potatoes in the oil forming a circle.
6
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Cook for 2-3 minutes or until golden and flip over.
7
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Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.
8
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Can be served immediately or kept warm in a 300 degree oven until all latkes are prepared.
9
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Serve with sour cream and apple sauce.
My Calorie Intake
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Tips & Tricks (5)
- Squeeze Out Excess Moisture 💧After shredding potatoes and onions, wrap them in a clean kitchen towel and squeeze firmly to remove as much liquid as possible—this prevents soggy latkes and ensures maximum crispiness.
- Work Quickly with Potato Mixture ⚡Potatoes oxidize and release water rapidly after shredding, so mix your batter and fry immediately to maintain color and texture—don't let it sit more than a few minutes.
- Maintain Oil Temperature Precisely 🌡️Keep oil at 350-375°F using a thermometer; too cool produces greasy latkes, while too hot burns the exterior before the inside cooks through.
- Use Starchy Yukon Gold Potatoes 🥔Yukon Golds contain the perfect balance of starch and moisture to bind your latkes while staying crispy—avoid waxy varieties that won't hold together as well.
- Keep Finished Latkes Warm and Crispy 🔥Place cooked latkes on a wire rack over a baking sheet in a 200°F oven rather than stacking on paper towels, which traps steam and makes them soggy.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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