Latkes : Crispy Potato Pancakes
Ingredients:
2 lbs (900 g) russet potatoes, peeled and grated
1 medium onion, grated
2 large eggs, lightly beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon baking powder (optional, for extra fluffiness)
Vegetable oil for frying
Directions:
Prepare the Potatoes and Onion:
Grate the potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
Mix the Batter:
In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and baking powder (if using). Mix well to form a cohesive mixture.
Heat the Oil:
In a large skillet, heat 1/4 inch of vegetable oil over medium heat until shimmering but not smoking.
Fry the Latkes:
Drop heaping tablespoons of the potato mixture into the skillet, flattening each mound slightly with the back of a spoon to form thin pancakes. Fry for 3-4 minutes per side, or until golden brown and crispy.
Drain and Serve:
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve immediately with applesauce, sour cream, or your favorite toppings.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 140 kcal per latke | Servings: 12 latkes