Description
Crispy potato pancakes made with traditional ingredients and served with applesauce or sour cream.
Ingredients
Scale
- 3 pounds russet potatoes, peeled
- 1 large onion, halved
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 to 1 cup vegetable oil, for frying
- Applesauce and/or sour cream for serving, optional
Instructions
- With the shredding disk of a food processor or the large holes of a box grater, shred the potatoes and onion. Transfer to a large bowl of ice water and soak for at least 10 minutes.
- While the shreds are soaking, put a large skillet, cast iron if possible, on the stove and cover the bottom with oil—reserve some oil to add later as needed. Do not turn on the burner yet. Line two rimmed baking sheets with paper towels and place them nearby.
- Use your hands or a slotted spoon to transfer the shredded potatoes and onions to a colander, then pour out the liquid and wipe the bowl dry. Spread a clean kitchen towel on the counter and add about one-third of the shredded vegetables. Roll up the towel and squeeze over the sink to remove as much liquid as possible. Empty the contents of the towel back into the now-empty bowl and repeat with the remaining potatoes and onion.
- Add the eggs, flour, salt, and baking powder to the bowl. Use clean hands to mix thoroughly.
- Set the burner under the skillet to medium-high and heat the oil. To test if the oil is ready, slip in a shred of potato—if it bubbles immediately, you’re good to go. Use two soup spoons to carefully drop in about 2 tablespoons of the potato mixture into the skillet at a time. Flatten lightly with the back of a spatula and add more latkes. Do not crowd the pan. Cook until the undersides are pale golden and they’re firm enough to flip, 2 to 4 minutes. Fry the other side for 2 to 4 minutes more, then transfer to one of the paper towel-lined baking sheets. Repeat frying with the remaining potato mixture, adding oil to the pan in between batches if the level looks too low and turning down the heat if the latkes are browning too quickly, especially around the edges.
- Allow the latkes to cool. To serve within 1 or 2 days: Layer on paper towels in an airtight container and refrigerate. For longer storage, freeze them: Arrange the cooled latkes in a single layer on wax paper-lined baking sheets and pop them in the freezer. Once frozen, transfer to a zip-top freezer bag.
- When ready to serve, preheat the oven to 425°F. Place cooling racks inside rimmed baking sheets and lay out the latkes on them close together, but not overlapping. Do not defrost frozen latkes—bake them straight from the freezer. Bake until the latkes are crunchy and deep golden brown around the edges, 18 to 24 minutes if refrigerated, 20 to 28 minutes if frozen, flipping halfway through. Serve with applesauce and sour cream, if desired.
Notes
- For a crispier texture, ensure to remove as much moisture from the potatoes as possible.
- Experiment with seasoning for a personal touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 2 latkes
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg