Ingredients
Equipment
Method
- Grate the potatoes using a box grater or food processor, and rinse in cold water to remove excess starch.
- Pat the grated potatoes dry with a clean kitchen towel.
- In a large bowl, combine the grated potatoes and onions.
- Crack in the eggs, sprinkle in the flour, salt, and pepper, and mix until evenly coated.
- Heat about 1/4 inch of vegetable oil in a skillet over medium heat.
- Drop spoonfuls of the mixture into the hot oil, flattening slightly with a spatula.
- Fry until golden brown on both sides, about 3-4 minutes per side.
- Transfer cooked latkes to a paper towel-lined plate to drain.
- Serve warm with desired toppings.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 6mg
Notes
For extra crispy latkes, squeeze out as much moisture as possible from the grated potatoes.
If russet potatoes are not available, feel free to substitute with red potatoes or Yukon Golds.
You can make the mixture ahead of time and fry just before serving for the best texture.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Reheat in the oven for optimal crispiness.
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