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
Instructions
Coarsely grate the potatoes and onion. Place the vegetables in a clean dishtowel or a few layers of paper towels, and squeeze the vegetables to remove as much liquid as possible. Discard the excess liquid. Editor’s Tip: You can use a box grater (our fave is the Taste of Home large box grater) or a food processor with a coarse grating disc.
Place the grated vegetables in a large bowl. Stir in the egg, salt and pepper.
In a cast-iron or electric skillet, pour in oil to a depth of 1/8 inch, and heat to 375°F. Drop batter by heaping tablespoonfuls into hot oil. Flatten with a spatula to form patties. Fry until golden brown, then turn and cook the other side until golden brown. Editor’s Tip: Make sure you know how to clean a cast-iron skillet—this recipe uses a lot of oil and can be messy.
Remove latkes from oil, and drain on a paper towel-lined plate. Serve with toppings. Editor’s Tip: To keep the latkes warm while you cook them all up, preheat your oven to 250°, and place a baking sheet inside. Add your cooked latkes to the baking sheet inside the oven, and get started on your next round of latkes.
Nutrition
- Calories
- 115 calories
- Fat Content
- 7g fat (1g saturated fat)
- Cholesterol Content
- 16mg cholesterol
- Sodium Content
- 205mg sodium
- Carbohydrate Content
- 11g carbohydrate (1g sugars
- Fiber Content
- 1g fiber)
- Protein Content
- 2g protein.
