Easy Potato Latkes Recipes
Crispy on the edges and tender inside, these golden potato latkes come together fast with pantry staples. Perfect for weeknights or holidays.
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Servings:
Ingredients
Main Ingredients
- 2.2 lb russet potatoes, peeled and grated
- 0.75 cup grated yellow onion
- 6 tbsp beaten eggs about 2 large eggs
- 0.33 cup all-purpose flour
- 0.5 tsp baking powder
- 1.25 tsp kosher salt plus more to finish
- 0.5 tsp ground black pepper
- 0.5 tsp garlic powder optional
- 0.5 cup neutral oil, for frying such as canola or vegetable oil
- 0.5 cup sour cream for serving, optional
- 0.75 cup applesauce for serving, optional
Instructions
Preparation Steps
- Peel potatoes. Grate potatoes and onion on the large holes of a box grater.
- Squeeze out moisture. Wrap the grated mixture in a clean towel and wring until very dry.
- Whisk eggs in a large bowl. Stir in flour, baking powder, salt, pepper, and garlic powder.
- Fold in the dried potatoes and onion until evenly coated and sticky.
- Heat a generous slick of oil in a large skillet over medium to medium-high heat until shimmering.
- Scoop 1/4-cup mounds into the pan. Flatten gently. Fry 3–4 minutes per side until deep golden.
- Transfer to a rack or paper towels. Sprinkle with a pinch of salt while hot. Repeat with remaining batter.
- Serve immediately with sour cream and applesauce.
Notes
Variation: Swap flour for matzo meal for extra texture, or stir in 2 tbsp chopped scallions. To keep latkes crisp for serving, hold them on a wire rack in a 250°F oven up to 30 minutes. Leftovers re-crisp well in a 400°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Potato Latkes Recipes flavors. All ingredient ratios and instructions are independently developed.