Ingredients
3 medium russet potatoes, peeled
1 large egg, beaten
2 tablespoons all-purpose flour
1 tablespoon grated onion
1/2 teaspoon salt, or more to taste
1/4 cup peanut oil (or vegetable oil), for frying
Instructions
- Peel and shred the potatoes using a grater or food processor. Place the shredded potatoes in a cheesecloth and wring out as much moisture as possible.
- Measure 2 cups of the drained shredded potatoes into a mixing bowl.
- Add the beaten egg, flour, grated onion, and salt. Mix until well combined.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat.
- Spoon the potato mixture into the hot oil, pressing gently into 1/4- to 1/2-inch-thick patties.
- Cook for 4–5 minutes per side, or until golden brown and crisp.
- Transfer cooked latkes to a paper towel-lined plate to drain.
- Serve hot with sour cream or applesauce.
Notes
- Be sure to squeeze out as much moisture as possible from the potatoes to ensure crispiness.
- You can substitute Yukon Gold potatoes or use matzoh meal in place of flour for a traditional variation.
- Latkes can be made ahead and reheated in a 450°F oven for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
- Diet: Kosher
Nutrition
- Serving Size: 2 latkes
- Calories: 199
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
