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–+ servings
Potato latkes are on a cooling rack and are topped with sour cream, chives, and cracked pepper.

Potato Latkes

Sea Salt Savorings
Potato Latkes are a classic Jewish recipe that involves frying shredded potato patties to crisped perfection. Top them with sour cream for an extra delicious treat!
5 from 16 votes
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Course Appetizer
Cuisine Jewish
Servings 6

Ingredients
  

  • 1 1/2 LB russet potatoes
  • 1 white onion
  • 1 egg
  • 1/3 cup flour
  • pinch of salt and pepper
  • vegetable oil

Fixings

  • sour cream
  • apple sauce
  • chives

Instructions
 

  • In a medium cast iron pan, heat 1/2 inch of vegetable oil to 350°-375°F.

  • Peel the potatoes. Grate the potatoes using the shredding disk on a food processor. Use the regular blade on the food processor and finely chop the onion as small as you can.
  • Place the potatoes and onion in a fine mesh wire strainer or cheese cloth. Strain as much excess water as you can. Squeeze the potato and onion mixture to make sure you squeeze as much water out as possible. This will ensure extra crispy potato latkes.
  • Place the potato and onion mixture in a bowl. Add the egg, flour, and a pinch of salt and pepper. Form the potato latke patties into thin 2 inch patties.
  • Gently place the patties in the frying oil and fry for 2-5 minutes per side. Flip and fry the other side.
  • Remove the potato latkes from the frying oil and place on a paper towel lined plate. Once the vegetable oil has been soaked up by the paper towel, move the latkes to a cooling rack and top with sour cream, apple sauce, or just a pinch of salt and pepper! Mangia!

Nutrition values are estimates, for exact values consult a nutritionist.

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