Potato pancakes are giving way to a traditional Jewish dish, Potato Latkes. Thicker than our usual potato pancakes and more crunchy, coarse, and brown. These latkes are a great addition to your potato recipe collection.
These potato latkes are the best I’ve had in years! I love potato pancakes, but these latkes just steal the spotlight. Fluffy, crunchy, and delicious! If you have not tried these potato latkes yet, you are already missing out! These are amazing, and the kids will love every bite of them!
1 large onion
2 large Russet potatoes
1/2 c. all-purpose flour
1/2 teaspoon black pepper
1 teaspoon baking powder
oil, for frying
2 teaspoons coarse kosher salt (or 1 tsp fine sea salt), plus more for sprinkling
How to make Potato Latkes
Step 1: After grating the potatoes and onion, place them in a clean dish towel, then squeeze and wring out as much liquid as you can. To a large bowl, transfer the potatoes and onion. Then, add the eggs along with flour, salt, baking powder, and pepper. Mix well to make sure the flour is completely absorbed.
Step 2: In a pan, heat the oil. To the hot oil, drop a heaping tablespoon of batter. Flatten the batter using a spatula to form it into a disc. Do this in batches so as not to overcrowd the pan. Cook the latkes for about 5 minutes until the edges are brown and crispy. Flip and continue to cook the other side for 5 minutes more until deep brown.
Step 3: To a plate lined with a paper towel. Transfer the latkes. While still warm, sprinkle them with salt. Serve and enjoy!
Serve these potato latkes with sour cream and/or applesauce.
Cook the potato latkes to your preferred thickness. These latkes are usually thicker than potato pancakes, and more crunchy, coarse, and brown.