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Golden crispy hash browns with shredded potatoes and a crunchy exterior.

Easy (and Traditional!) Potato Latkes

Bree Hester
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, entree or side dish
Cuisine eastern european, jewish
Servings 8
Calories 282 kcal

Ingredients
  

  • 5 pounds Yukon Gold or Russet potatoes
  • 1 onion
  • 2 eggs
  • 2 Tablespoons flour
  • salt and pepper to taste
  • vegetable oil enough to fill the pan about 3/4" high
  • apple sauce for serving
  • sour cream fir serving

Instructions
 

  • Prep the potatoes. First things first, peel all of the potatoes (or recruit a handy assistant to do it for you).
  • Grate potatoes and onion: By hand or with a food processor, grate the potatoes and onion
    Cream cheese being grated into a mixing bowl for baking or cooking.
  • Dry the potatoes and onion: This is the most crucial step! To make crispy latkes, the grated potatoes and onions must be super dry. I spread them over a hand towel to absorb the moisture and then roll them up to squeeze out the rest.
    Shredded cheese spread on baking sheet ready for baking or cooking.
  • Mix latke batter: In a large mixing bowl, add the dried potatoes and onions, eggs, flour, salt, and pepper (do not be shy with the seasonings -latkes need a lot of salt and pepper). Mix the ingredients until the mixture is just combined. You want it to have texture, but it shouldn't clump together.
    Creamy mashed potatoes with cheese and seasoning in a mixing bowl for baked potato recipes.
  • Using about a 1/4 cup of batter per patty, mold the mixture into about 4" rounds.
  • Heat oil: In a cast-iron or large heavy-bottomed no-stick skillet, add oil filling the pan about 3/4" high and heat over medium to medium-high heat until hot but not smoking. Make sure the oil is hot enough (ideally between 360 and 375 degrees F). Otherwise, you will end up with a wet and soggy latke.
  • Cook: Pan fry potato pancakes until they are browned and crispy on both sides. Please do your best only to flip them over once.
    Sizzling potato pancakes cooking in frying pan.
  • Strain: Transfer crispy latkes straight from the hot cooking oil to a paper towel-lined pan. I like to let them soak in layers divided by paper towels.
    Crispy potato fritters baking on parchment paper in aluminum tray.
  • Serve: If needed, sprinkle with a bit more salt to taste. Serve with sour cream and apple sauce. Enjoy!

Nutrition

Calories: 282kcalCarbohydrates: 54gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 30mgFiber: 4g
Keyword crispy latkes recipe, Hanukkah latkes,, homemade latkes, Jewish potato pancakes, potato latkes, traditional latkes
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