Potato Latkes

Ingredients

• •2 lb (900 g) russet potatoes, peeled
• •1 medium yellow onion
• •2 eggs, lightly beaten
• •3 tbsp all-purpose flour or matzo meal
• •1½ tsp kosher salt
• •¼ tsp black pepper
• •½ cup (125 ml) neutral oil (canola or vegetable) for frying
• •½ cup (125 ml) sour cream, to serve
• •½ cup (125 ml) applesauce, to serve

Directions

1. 1Grate potatoes and onion on the large holes of a box grater directly into a clean kitchen towel; gather the towel and wring out as much liquid as possible — this is the most important step for crispy latkes.
2. 2Transfer shredded potato and onion to a large bowl; add eggs, flour, salt, and pepper and mix until combined.
3. 3Heat ½ cup oil in a large heavy skillet (cast iron ideal) over medium-high heat until shimmering but not smoking — a shred of potato should sizzle immediately when dropped in.
4. 4Working in batches, scoop heaping ¼-cup portions of batter into the oil; press gently with a spatula to flatten into 3-inch (8 cm) rounds.
5. 5Fry undisturbed 3–4 minutes until the edges are golden brown and set, then flip and fry 3 minutes more until the second side is equally golden.
6. 6Transfer to a wire rack set over a baking sheet; keep warm in a 250 °F (120 °C) oven while frying remaining batches — add more oil between batches as needed.
7. 7Season finished latkes lightly with salt and serve immediately with sour cream and applesauce.

💡 The drier the potato mixture, the crispier the latke — don't skip the wringing step. For gluten-free latkes, substitute the flour with potato starch or matzo meal from a gluten-free brand. Leftover latkes reheat beautifully on a rack in a 400 °F oven for 8 minutes.

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