Description
Crispy golden potato pancakes made with grated potatoes and onions, pan-fried to perfection and traditionally served with sour cream or applesauce.
Ingredients
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour or matzo meal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Oil for frying
- Sour cream or applesauce for serving (optional)
Instructions
- Place grated potatoes in a clean towel and squeeze out excess moisture.
- In a bowl, combine potatoes, onion, eggs, flour, salt, pepper, and garlic powder.
- Heat oil in a large skillet over medium-high heat.
- Scoop portions of the mixture and flatten into pancakes.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Transfer to paper towels to drain excess oil.
- Serve hot with sour cream or applesauce.
Notes
- Removing moisture ensures crispiness.
- Do not overcrowd the pan.
- Keep cooked latkes warm in the oven.
- Use neutral oil with high smoke point.
- Best served immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish