39M Total Time
15M Prep Time
Ingredients and Directions
Use a clean kitchen towel to squeeze out excess moisture from potatoes (this will help keep latkes from becoming soggy). In a large mixing bowl, mix together potatoes, onion, eggs and salt. Stir in flour. Mix well.
Heat 1/2 of oil over medium heat until 360-375°F (we suggest testing with one latke to make sure your oil is hot enough) . Carefully drop 1/4 cup amounts of batter onto hot skillet leaving space for flipping. Use a spatula to shape into round latkes about ¼ inch thick. Cook latkes for 3-4 minutes, until golden brown and crispy. Gently flip and cook for an additional 3-4 minutes.
Transfer cooked latkes onto a paper towel lined plate while cooking remaining latkes. Add more oil as needed. Serve hot with your desired toppings surrounding the latkes for people to help themselves.
- 4 medium russet potatoes, scrubbed/peeled/grated
- 1/2 cup minced white onion
- 2 large eggs
- 1 tsp. salt
- 1/4 cup all purpose flour
- 1/2 cup vegetable oil for frying
Optional Toppings –
Sour cream and chives
Whipped cream cheese + smoked salmon
Goat cheese with figs + honey
Honey cream cheese + pomegranate seeds
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.