Crispy and Tender Potato Latkes (AKA Potato Pancakes or Potato Fritters) Recipe - EatSimpleFood.com

Full recipe: https://eatsimplefood.com/potato-latkes/

This crispy fried classic potato latke recipe is pure comfort food. Potato latkes are made from grated potatoes mixed with flour, eggs, and seasonings. Latkes are lightly pan fried.

What are Potato Latkes?

Potato Latkes are a traditional Jewish recipe generally served at Hanukkah but can also be served at Passover if made with Matzo flour.

Matzo flour isn't always readily available so use all purpose flour instead. Seek out Matzo flour for a more traditional potato latke.

Latkes are also known as potato pancakes or potato fritters.

Serve potato latkes with a dollop of sour cream or go traditional with some applesauce.

They also pair well with beef brisket or an appetizer like smoked salmon and cucumber rounds.

What Kind Of Potatoes Do I Use For Potato Latkes?

Use russet potatoes for making potato latkes. Russets have a higher starch count than yukon gold or red potatoes.

Starch is good because it helps bind the ingredients together so the latkes will not fall apart.

Two pounds of russet potatoes generally makes around 12 potato latkes. Potatoes are peeled for this potato latke recipe.

Use a food processor to grate potatoes and onions fast and easy or use an old fashioned cheese grater (watch those knuckles, nobody wants skin or blood in their potato pancakes!).

Grated onions can be potent. Use less onions if you are sensitive to the taste.

Squeeze As Much Water Out of The Potato Latkes as Possible

Listen up. Potato latkes can not be cooked, baked, or pan fried unless as much water as possible is squeezed out of them after grating.

Potato pancakes will fry up very crispy if they are relatively dry before cooking. Grab a salad spinner or colander and/or a clean kitchen towel or cheesecloth and get a workout in while preparing latkes.

Don't even think about skipping this step. Watch the potato latke video in this post if confused.

Tips For Cooking Crispy Homemade Potato Latkes

Cook the latkes in batches. Always add more oil as needed and always wait for the oil to become medium hot (sizzling but not bursting oil) before adding the potato latkes.

Potato latkes do not need a lot of oil for a shallow pan fry. Shoot for a shallow pan fry with the oil and not true deep frying.

Thicker potato latkes need to be cooked longer at a lower heat in order to get a crispy outside and cooked inside.

Adjust the heat according to how thick or thin the latkes are.

On average, it should take ~ 2 minutes on each side to have a crisp potato latke on the outside which is still soft in the middle.

Serving size: 6 (2 each)

Ingredients:

-2 lb russet potatoes, grated
-⅓ cup onions, grated
-½ cup parsley, finely chopped, divided
-2 eggs, beaten
-½ cup all purpose flour (or potato flour or matzo flour)
-1 tsp salt
-1 tsp black pepper
-1 cup + vegetable oil for frying

Instructions:

-Grate potatoes and onion (food processor's have an awesome attachment for this).

-Place grated potatoes in a kitchen towel or cheesecloth to try to get the maximum amount of liquid out (see video). You can also use a salad spinner or colander to help get liquid out.

-Place grated potatoes in large bowl and mix in onions, ¾ of the parsley, eggs, flour, salt, and pepper.

-Make the latkes into a medium round disks (~ 3.5 ounces each or ¾ cup) and place on a plate or sheet pan. The potatoes are going to let loose more liquid. You want to squeeze as much liquid out as possible before putting them in the frying pan.

-Bring a large cast iron skillet to medium high heat and add vegetable oil.

-When oil is hot (you will know if you drip water into it and it lightly sizzles). Place latkes in the pan and fry on each side ~ 2-3 minutes or until lightly browned and cooked through.

-Add oil as you go if needed, but always remember to get it hot before you add the latkes. Turn down the heat if potatoes are burning or oil is popping up (grab a splatter guard if you need it).

-Add salt to taste and serve with sour cream, applesauce, or fresh chopped parsley.

Happy Eating!

Beckie

Notes:

-2 lbs of potatoes generally makes around 12 latkes.

-Grated onions can be potent. Use less onions if you are sensitive to the taste.

-The thicker you make the latke's the longer you will need to cook them at a lower heat to get the middle cooked. Adjust the heat according to how thick or thin you like your potato pancakes