Description
Crispy, golden latkes made from shredded russet potatoes and onion, mixed with eggs, flour, and seasoning, then pan-fried or oven-baked until perfectly crisp and tender. Served traditionally with sour cream and applesauce, these classic potato pancakes are a comforting treat suitable for large gatherings or holiday celebrations.
Ingredients
Latkes Batter
- 2 pounds russet potatoes (2 to 3 medium potatoes)
- 1 medium yellow onion (peeled, about the size of a baseball)
- 2 large eggs
- 1½ teaspoons salt
- 2 teaspoons baking powder
- ¼ cup all-purpose flour
For Frying
- Vegetable oil (for frying, about ¼ cup per batch)
For Serving
- Sour cream
- Applesauce
Instructions
- Preheat (oven method only): If using the oven to cook the latkes, preheat your oven to 425°F (220°C) and set two oven racks in the center positions to prepare for even baking.
- Prepare the Batter: Peel the potatoes and then coarsely grate them together with the peeled onion using a food processor fitted with a grating blade or a box grater by hand. Transfer the potato and onion mixture to a fine sieve or colander placed over the sink or a large bowl. Press down firmly with paper towels or a clean dishcloth to extract as much moisture as possible, repeating with fresh towels until mostly dry. In a large bowl, beat the eggs, then add the drained potato and onion mixture along with the salt, baking powder, and all-purpose flour. Mix thoroughly until all ingredients are evenly combined.
- Cook the Latkes – Stovetop Method: Heat about ¼ cup (60 ml) of vegetable oil in a large cast iron or nonstick skillet over medium-high heat until hot and shimmering. Drop spoonfuls of batter (about 3 tablespoons each) into the skillet, flattening them slightly with a spatula. Lower the heat to medium and cook for about 5 minutes until the underside is golden brown and crispy. Flip and cook the other side for an additional 4 to 5 minutes until evenly golden and crispy. Remove the latkes and drain on paper towels. Repeat with remaining batter, adding more oil as necessary.
- Cook the Latkes – Oven Method: Pour ½ cup of vegetable oil into each of two heavy nonstick rimmed baking sheets and place them in the preheated oven for 10 minutes to heat the oil evenly. Carefully remove the hot pans wearing oven mitts, then spoon the batter onto the pans in mounds about 3 tablespoons each, spaced 1½ inches (4 cm) apart. Press down slightly with the back of a spoon to flatten. Bake for 15 to 20 minutes until the bottoms are crisp and golden, then carefully flip each latke using tongs to avoid oil splatters. Return to the oven and bake for another 10 minutes until crispy and golden all over. Transfer to paper towels to drain excess oil.
- Serve: Serve the latkes warm accompanied by traditional sides of sour cream and applesauce for the perfect balance of creamy and sweet flavors that complement the crispy potato pancakes.
Notes
- For best texture, ensure you thoroughly squeeze out the excess moisture from the potatoes and onion; excess liquid will prevent crispiness.
- If cooking stovetop, maintain medium heat to avoid burning the outside while the inside cooks through.
- Adjust salt to taste, especially if serving with salty toppings or dips.
- Use a cast iron skillet for best frying results, as it retains heat well and produces a nice crispy crust.
- Oven method is a great alternative for cooking larger batches with less oil absorption and easier hands-off cooking.
- Leftover latkes can be reheated in a skillet or oven to restore crispiness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
