Potato Latkes
- Anthology of Crumbs
- Sep 29
- 1 min read
1
Searing the Beef
Squeezing out the liquid ensures a crisp finish.
Best enjoyed fresh from the pan.
Can be reheated in a hot oven for 5 minutes.
Try pairing with caviar or fresh herbs for a festive twist.
Notes
1
Coarsely grate the potatoes using a box grater or food processor. Place in a clean towel or muslin and squeeze out as much moisture as possible.
2
Transfer potatoes to a large bowl and add grated onion, eggs, salt, and pepper. Mix with your hands until well combined.
3
Heat 3 Tbsp oil in a large frying pan over medium heat. Scoop heaped tablespoons (about 60 g) of mixture into the pan, flatten gently with a spatula, and cook 4 at a time.
4
Fry 4 to 5 minutes per side until golden and crisp, adding oil as needed. Drain on paper towels and keep warm in a low oven while cooking remaining batches.
5
Serve immediately with sour cream, applesauce, or smoked salmon.
Instructions
6 medium potatoes (about 1.3 kg Maris Piper or russet peeled)
1 white onion (grated)
2 large eggs (beaten)
120 ml sunflower oil or rapeseed oil (plus more as needed for frying)
1 tsp salt (plus more to taste)
freshly ground black pepper
Potato Latkes
Anthology of Crumbs
Latkes are Jewish potato pancakes, crisped in hot oil until golden outside and soft within. Traditionally served during Hanukkah, they are just as welcome at any table where comfort is prized. These latkes are simple and satisfying, made with grated potatoes, onion, and eggs, fried until they sizzle, and served hot with sour cream, applesauce, or even smoked salmon for something special.
Servings :
18 latkes
Calories:
Prep Time
25 min
Cooking Time
25 min
Rest Time
0
Total Time
50 min
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