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Crispy Potato Pancakes (Latkes) with Onions and Optional Toppings Recipe

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4.1 from 1 review

Crispy, golden Potato Pancakes made with grated russet potatoes, onion, eggs, and a touch of flour. These latkes fry up perfectly in just minutes, delivering a simple, salty, and irresistibly crunchy side or snack that everyone loves.

  • Total Time: 40 minutes
  • Yield: 10 latkes (serves 4)

Ingredients

Potato Pancakes

  • 4 cups peeled and grated russet potatoes (about 4 medium potatoes)
  • 1 cup grated onion (from 1 large onion)
  • 2 large eggs, beaten
  • 4 to 5 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • Vegetable oil, for frying

For Serving (optional)

  • Cottage cheese
  • Sour cream
  • Applesauce

Instructions

  1. Drain Potatoes and Onions: Place the grated potatoes and onions in a clean kitchen towel or nut milk bag. Hold over the sink and wring out as much liquid as possible. Open the towel to loosen the contents, then wring out once more to remove excess moisture. This step is crucial to achieve crispy pancakes.
  2. Combine Ingredients: In a large mixing bowl, whisk together the beaten eggs, 4 tablespoons of flour, kosher salt, and freshly cracked black pepper. Add the drained grated potatoes and onions to the bowl and mix with a wooden spoon until well combined and the batter is thick. If the mixture is too runny, add the remaining flour 1 teaspoon at a time until the batter thickens appropriately.
  3. Prepare Cooking Surface: Set a cooling rack inside a rimmed sheet pan to drain the cooked pancakes and keep them crispy once fried.
  4. Heat Oil: Pour about ¼ inch of vegetable oil into a large skillet and heat over medium heat until the oil is shimmering but not smoking.
  5. Cook Pancakes: Working in batches to avoid overcrowding, carefully drop ¼-cup scoops of the potato mixture into the hot oil. Gently press each scoop down with a spatula to flatten slightly. Fry each side for about 3 minutes or until golden brown and crisp. Use a slotted spatula to transfer the cooked latkes to the prepared cooling rack to drain excess oil. Stir the mixture between batches to redistribute the ingredients evenly.
  6. Serve: Serve the potato pancakes immediately while hot and crispy, optionally accompanied by cottage cheese, sour cream, or applesauce for added flavor and texture contrast.

Notes

  • Wringing out the potatoes and onions thoroughly is essential to achieving crispy latkes.
  • If the batter is too loose, add flour gradually to avoid dense pancakes.
  • Maintain medium heat to prevent burning the pancakes while ensuring they cook through.
  • Use a cooling rack instead of paper towels to keep the latkes crisp.
  • Serve immediately for the best texture and flavor.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Jewish

Find it online: https://avascooking.com/crispy-potato-pancakes-latkes-with-onions-and-optional-toppings-recipe/