Latkes

Name: Latkes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 dozen
Cuisine: Jewish
Ingredients: 2 pounds russet potatoes, peeled; 1 large onion; 1 large egg, lightly beaten; 1 teaspoon salt; 1/4 teaspoon pepper; Oil for frying; Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges

Total Time Prep: 20 min. Cook: 20 min.

Test Kitchen Approved

Our potato latkes recipe creates crispy, oniony latkes with a lacy exterior and creamy center. They’re the perfect vehicle for all kinds of toppings—traditional or original!

Ingredients

2 pounds russet potatoes, peeled
1 large onion
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges

Directions

Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add egg, salt and pepper.
In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

Nutrition Facts

2 pancakes: 115 calories, 7g fat (1g saturated fat), 16mg cholesterol, 205mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 2g protein.

This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. —Taste of Home Test Kitchen

Recipe Creator