Crispy Potato Latkes Recipe (Classic and Easy)
Celebrate the Festival of Lights with these crispy potato latkes recipe. Classic, easy, crispy, and perfect for either sour cream or applesauce as your topping of choice.
Servings: 20 latkes
Calories: 119kcal
Equipment
- 1 large frying pan
- 1 box grater
- 1 large mixing bowl
- 1 small mixing bowl
- 2 spatulas one for mixing; one for removing latkes from oil.
- measuring cups and spoons
Ingredients
- 2 medium potatoes peeled and grated
- ½ large onion peeled and grated
- 3 tablespoon flour
- 1 tablespoon garlic powder
- 2 whole eggs whisked
- salt to taste
- 1 cup olive oil for frying
Instructions
- Rinse and peel the potatoes.
- Using a box grater with the side on the larger holes, grate the potatoes into a large bowl or on a plate, then squeeze out the liquid with a cheesecloth or using paper towel.
- Repeat the same with the onion and add both the grated potato and onion to a large glass bowl.
- Crack two eggs in a smaller bowl and whisk.
- Pour the eggs into the potato and onion mixture, along with the garlic powder, salt, and flour.
- Using a spatula, mix together the grated potato, onion, flour, garlic powder, salt, and egg until the flour is fully incorporated.
- Taking a cookie scoop, scoop some of the potato pancake mixture and add to a large frying pan with oil over a medium heat.
- Cook until golden brown on each side, approximately 3-4 minutes. Repeat until all the potato mixture is used.
Notes
Be sure to let the potato and onions drain well after they are grated. We want as little liquid in the mixture as possible to get the latkes super crisp and crunchy.
Russet potatoes are your choice for these latkes. They have just enough starch to stay sturdy when fried, and hold their shape.
I always prefer to go the traditional route with potato latkes and use a box grater to grate the potatoes and the onions. However, if you are looking to save time, a food processor will work well.
When adding the latke mixture to the hot oil, you can use a cookie scoop and dollop directly into the oil, flattening with the rounded side of the cookie scoop. No need to dirty two spoons if you don't want to.
Watch the latkes as they fry, as they can burn quickly. Use a consistent medium heat and once the edges turn golden brown, flip and cook for an additional 1-2 minutes.
Nutrition
Calories: 119kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.4mg | Sodium: 2mg | Potassium: 101mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.3mg
