Potato Latkes
These classic potato latkes deliver crispy and golden brown deliciousness in every bite.
Ingredients
- 2 lbs Washington State Yellow or Russet potatoes, peeled
- 1 small onion, peeled (about 6 oz)
- 1 egg, lightly beaten
- 1/3 cup all-purpose flour (approx.)
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- Peanut or canola oil, for frying
Directions
Preheat oven to 200°F.
Line large bowl with clean large dishcloth or cheesecloth.
Grate potatoes and onion using large holes of box grater or in food processor with medium grating blade. Transfer to prepared bowl. Gather up edges of cloth and wring out excess liquid; discard liquid. (Ensure vegetables are dry.)
Transfer potato mixture to bowl. Stir in egg, flour, salt and pepper until well combined. If needed, add 1 to 2 tbsp more flour to bind.
Scoop ¼-cup potato mixture and shape into 3-inch-diameter latke. Transfer to parchment paper–lined baking sheet. Repeat with remaining potato mixture to make about 16 latkes.
Pour enough oil to reach ½-inch up sides of large non-stick or cast-iron skillet and set over medium-high heat. In batches, cook latkes, flipping once, for 10 minutes or until golden brown, wiping pan clean and adding more oil as necessary between batches. If latkes are browning too quickly, reduce heat to medium.
Transfer latkes to paper towel–lined plate to drain, then transfer to wire rack fitted over baking sheet in preheated oven.
Notes
Use 2 skillets to fry latkes to speed up cooking time.
Serve potato latkes with sour cream and garnish with finely chopped fresh dill or chives if desired.
