How To Make Perfect Potato Latkes
Potatoes are soaked for hours to make these perfect potato latkes that are crispy on the outside and fluffy on the inside.
- 12medium Idaho potatoes,peeled
- ⅔cupflour,or matzoh meal
- 1yellow onion,grated
- 2tspkosher salt
- ½tspcoarse black pepper
- canola oil for frying,about an inch deep in the frying pan
- sour cream
Fill a large bowl halfway with water.
Grate all the potatoes and put them into the water. Sit potatoes in the water for an hour to remove starch.
Take the potatoes out one handful at a time and squeeze them as dry as possible, then put them into a second large bowl.
Add the eggs, flour, onion, kosher salt and black pepper to the potatoes and mix well.
Heat the oil in a frying pan and using ¼ cup measure form them into patties about ¾-inch thick.
Fry on medium-high heat for 4 to 6 minutes on each side, or until golden brown and crispy on the outside but still fluffy in the middle.
To keep warm, in the meantime while frying, set the oven to 250 degrees F or “keep warm” setting and keep these on a cooling rack set on top of a cookie sheet while frying the remaining latkes.
- Calories: 269.98kcal
- Fat: 19.24g
- Saturated Fat: 1.62g
- Trans Fat: 0.08g
- Monounsaturated Fat: 11.93g
- Polyunsaturated Fat: 5.38g
- Carbohydrates: 21.83g
- Fiber: 2.54g
- Sugar: 1.09g
- Protein: 3.47g
- Cholesterol: 26.66mg
- Sodium: 173.64mg
- Calcium: 18.88mg
- Potassium: 470.41mg
- Iron: 1.01mg
- Vitamin A: 11.48µg
- Vitamin C: 21.37mg
Have your own special recipe to share? Submit Your Recipe Today!