How to Make Potato Latkes - A Step-by-Step Guide

When it comes to comfort food, few dishes can compete with the deliciousness of potato latkes. Whether you're making them for a traditional Hanukkah celebration or simply craving a crispy, savory snack, these golden brown pancakes are sure to hit the spot. Potato latkes, also known as potato pancakes, are a staple in Jewish cuisine, but they've gained popularity all over the world for their irresistible taste and crispy texture.

The base of potato latkes is, of course, potatoes. They ...

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Ingredients

  • 3 medium russet potatoes, peeled
  • 1 large egg, beaten, or more to taste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated onion
  • ½ teaspoon salt, or more to taste
  • ¼ cup peanut oil for frying, or as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 6
  • Yield: 12 latkes

  • Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  • Measure 2 cups shredded, drained potatoes and place into a medium bowl; save any extra for another use. Add egg, flour, onion, and salt, and stir until well combined.
  • Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.
  • Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.
  • Nutrition

    199 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 62mg
    • Sodium: 191mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 2g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 472mg