Potato Latkes
This potato latke recipe is perfect for Hanukkah, but you’ll want to make it all year long. Crispy and delicious, they are traditionally served with applesauce and sour cream.
Ingredients
- russet potatoes (3 medium)
- egg (1 large)
- all-purpose flour (2 tablespoons)
- grated onion (1 tablespoon)
- salt (0.5 teaspoon)
- peanut oil (0.25 cup)
Instructions
- Gather all ingredients.
- Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- Measure 2 cups shredded, drained potatoes and place into a medium bowl; save any extra for another use. Add egg, flour, onion, and salt, and stir until well combined.
- Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.
- Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 199
- fat: 11 g
- sats: 2 g
- carbs: 22 g
- fibre: 2 g
- protein: 5 g
- salt: 0.19 g