Easy Potato Latkes
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Easy Potato Latkes, also known as “potato pancakes” host a crunchy exterior, with a creamy potato and onion interior. A traditional Hanukkah dish made with a handful of kitchen and pantry staple ingredients!
These easy potato latkes are traditionally served on Hanukkah, but are so tasty – you can make them anytime you want! With my foolproof recipe you’ll be enjoying these delicious fried potato pancakes in no time.
Made with just a handful of kitchen staple ingredients, these latkes are crunchy when you bite into them, revealing a creamy potato and onion packed center. The beauty of this dish is how easy they are to make and they’re near inability to taste bad! I mean, how can you go wrong with fried potatoes?
What is a latke?
Latkes are pan-fried bites of deliciousness! Or in technical form, potato pancakes. Made from grated potatoes and onion, an egg, and breadcrumbs these babies have a crispy exterior and a light, creamy inside – which makes them absolutely to die for!
Ingredients
- Potatoes – such as Russet, shredded.
- Onion – small (or 1/2 large), shredded!
- Egg – Large.
- Breadcrumbs – I used unseasoned Panko breadcrumbs, regular unseasoned breadcrumbs work too.
- Salt & Pepper – To taste.
- Canola Oil – For frying! Any vegetable oil should be fine.
How to make easy potato latkes
- Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the potatoes and onions. You can use a cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
- Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
- Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer this to the skillet and repeat until the skillet is full, but don’t overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
- Finish: Transfer the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
- Serve: Serve with sour cream or applesauce and enjoy.
Tips and tricks
- Cast Iron! – Cast iron skillets are the best tool for frying because they distribute heat more evenly; and even better, they retain heat! Therefore, your oil temperature will not drop too low after you add each latke. Non-stick skillets work as well.
- Make sure your oil is hot! – If the oil is at the correct temperature, the latkes should be done within the given range of time stated above. You want them to retain the savory flavor of the oil, but not the greasiness.
- Pick the right potatoes! – I chose Russets, because they are high in starch and have more of a dry, mealy texture. This really aids in the helping crisp up the latkes because the dryness of the potato is partially responsible for creating that crispy texture.
What to serve with your latkes
In my opinion, it is essential to serve your latkes with a big dollop of sour cream! Latkes are traditionally served with sour cream or get this, applesauce! Don’t knock it ’till you try it! The savory latke paired with a touch of cool, tangy sour cream combined with the subtle sweetness of applesauce is a flavor combination like no other.
Make ahead
Latkes are best made and served right away. If you are in a pinch for time, they can be fried and kept warm in a 200°F oven for up to 30 minutes prior to serving!
Leftovers
Refrigerate leftovers in an airtight container for 3-5 days.
Reheating
To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.
Did you like this easy recipe? Try these!
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Easy Potato Latkes
Video
Ingredients
- 1 ½ pounds potatoes (such as Russet, shredded)
- 1 small onion (shredded, (or 1/2 medium))
- 1 large egg
- 2 tablespoon breadcrumbs (unseasoned)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ½ cup canola oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Remove the Liquid: Place about 4 paper towels folded in half over a medium size bowl and add the potatoes and onions. You can use a cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
- Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
- Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer this to the skillet and repeat until the skillet is full, but don't overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
- Finish: Transfer the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
- Serve: Serve with sour cream or applesauce and enjoy.
Notes
- Refrigerate leftovers in an airtight container for 3-5 days.
- To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
