Latkes are simple: potatoes, onion, egg, flour, salt. But the difference between sad, soggy disks and transcendent, shatteringly crisp pancakes is one thing—water. Squeeze. Then squeeze again. That’s the secret. Serve with applesauce or sour cream. Watch them vanish.
Ingredients
Makes about 12 latkes (serves 4).
- 2 lbs russet potatoes (about 4 medium)
- 1 small onion
- 2 large eggs, beaten
- ¼ cup all-purpose flour or matzo meal
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (vegetable or canola)
- Applesauce and sour cream, for serving
Step-by-Step Instructions
Step 1: Grate the Potatoes and Onion
- Peel potatoes. Grate using a box grater or food processor with shredding disc.
- Grate onion as well.
Step 2: SQUEEZE (Crucial Step)
- Transfer grated mixture to a clean kitchen towel or cheesecloth.
- Twist and squeeze HARD over a bowl until no more liquid comes out.
- Discard liquid, but keep the starchy white sediment at the bottom of the bowl—add it back to the potatoes.
Step 3: Make the Batter
- In a large bowl, combine squeezed potato-onion mixture, eggs, flour, salt, and pepper.
- Mix well. The batter should be moist but not wet.
Step 4: Heat the Oil
- Pour ¼ inch of oil into a large skillet over medium-high heat.
- Oil is ready when a shred of potato sizzles immediately.
Step 5: Fry the Latkes
- Scoop about 2 tablespoons of batter per latke. Drop into oil and flatten slightly.
- Fry for 3-4 minutes per side until deep golden brown and crispy.
- Drain on a wire rack (not paper towels—paper traps steam).
Step 6: Serve Immediately
- Serve hot with applesauce and sour cream on the side.
- Sprinkle with extra salt while still hot.
Summary
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Yield: About 12 latkes
Difficulty: Easy
Storage Notes
Latkes reheat beautifully in a 400°F oven or air fryer for 5 minutes. Refrigerate for up to 3 days. Do not microwave—soggy disaster. Uncooked batter does not store well (potatoes oxidize). Make fresh.
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