Description
Crispy classic potato latkes made from shredded Yukon Gold potatoes, onions, eggs, and flour, pan-fried to golden perfection and served warm with fresh dill and sour cream. This traditional recipe ensures crunchy edges and tender centers for a satisfying comfort food experience.
Ingredients
Scale
Latkes
- 1 ½ lbs Yukon Gold potatoes (or Russet, peeled and shredded)
- 1 small onion (shredded)
- 2 large eggs (whisked)
- 2 tbsp flour (or substitute with potato starch)
- ¾ tsp kosher salt (or more to taste)
- ½ tsp baking powder
- ½ cup avocado oil (or canola oil for frying)
Serving
- ½ cup sour cream (or yogurt)
- 2 tbsp fresh dill (or chives or green onions)
Instructions
- Preheat oven and prepare baking sheet: Set your oven to 250°F and line a large baking sheet with parchment paper to keep the latkes warm and crisp after frying.
- Shred potatoes and onions: Using a food processor with a shredding attachment or a hand grater, shred the peeled potatoes and onion into fine pieces. Cut potatoes and onion into manageable sizes if necessary for the processor.
- Drain excess liquid: Place the shredded potatoes and onions into a cheesecloth, nut milk bag, or clean kitchen towel and squeeze out as much liquid as possible to avoid soggy latkes.
- Mix batter: Transfer the drained potato and onion mixture to a large bowl. Add the whisked eggs, flour, baking powder, and kosher salt. Stir well to combine and let the batter rest while heating the oil.
- Heat oil for frying: Warm avocado or canola oil in a large skillet over medium-high heat. Adjust the heat between medium and medium-high to maintain proper frying temperature. Prepare a plate lined with paper towels for draining cooked latkes.
- Form and fry latkes: Drop 1 ½ to 2 tablespoons of batter into the skillet for each latke. Cook for 1 minute to set, then gently press down with a spatula to flatten. Avoid overcrowding the pan to keep oil temperature consistent; fry in batches of 6-7.
- Cook each side: Fry the latkes for about 2-3 minutes on one side until golden and crispy, then carefully flip and fry the other side for an additional 2-3 minutes until equally golden and crisp. Transfer cooked latkes to the paper towel-lined plate to drain excess oil, then place on the prepared baking sheet in the oven to keep warm.
- Repeat and serve: Continue frying remaining batter in batches until all latkes are cooked. The recipe yields approximately 22-26 latkes depending on size. Serve immediately with fresh dill or scallions and sour cream or yogurt.
Notes
- For best results, remove as much moisture as possible from the potatoes and onions to ensure crispy latkes.
- You can substitute potato starch for flour for a gluten-free version.
- Adjust salt according to taste.
- Keep cooked latkes warm in the oven on low heat until all batches are done to maintain crispiness.
- Fry in small batches to prevent lowering the oil temperature and avoid soggy latkes.
- Use avocado oil or canola oil due to their high smoke points for frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Jewish
Keywords: potato latkes, crispy latkes, classic latkes, Jewish recipe, fried potato pancakes
