Classic Potato Latkes
Ingredients:
- 907.2 g (2 lbs) russet potatoes
- 160 g (1 small) onion
- 30 g (2) flax eggs
- 30 g (1/4 cup) all-purpose flour or matzo meal
- 6 g (1 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- Neutral oil, for frying (about 1/2 cup)
- Applesauce or vegan sour cream, for serving (optional)
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Squeezing as much liquid as possible out of the grated potatoes is the most important step — excess moisture is what keeps latkes from getting crisp. Work quickly after grating, since potatoes start to brown once exposed to air.
Instructions:
- Grate & Drain: Grate the potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible over a bowl.
- Reserve the Starch: Let the squeezed-out liquid sit for a minute, then pour off the water on top, keeping the white potato starch that settles at the bottom. Add this starch back to the grated potato mixture.
- Mix the Batter: Stir in the flax eggs, flour, salt, and pepper until well combined.
- Heat the Oil: Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
- Form & Fry: Scoop about 1/4 cup of the potato mixture per latke into the pan, flattening slightly with a spatula. Fry in batches, without crowding the pan.
- Cook Until Crisp: Cook for 3-4 minutes per side, until deep golden brown and crisp. Adjust the heat as needed to prevent burning.
- Drain & Serve: Transfer to a paper towel-lined plate or wire rack to drain. Serve hot with applesauce or vegan sour cream.
Storage: Refrigerate cooked latkes for up to 3 days. Reheat in a hot oven or skillet to re-crisp — microwaving will make them soggy.
Tip: Don't skip draining the potato starch back into the mixture — it acts as a natural binder and helps the latkes hold together.
Swap: Swap matzo meal for the flour to keep these kosher for Passover, or add a grated sweet potato or zucchini for a flavor twist.
Squeezing out excess moisture and reserving the potato starch is the classic technique that keeps latkes crisp instead of soggy and helps bind them without excess flour. Frying in a generous amount of hot oil is what gives latkes their signature crispy, golden crust.
Classic Potato Latkes
Ingredients:
- 907.2 g (2 lbs) russet potatoes
- 160 g (1 small) onion
- 30 g (2) flax eggs
- 30 g (1/4 cup) all-purpose flour or matzo meal
- 6 g (1 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- Neutral oil, for frying (about 1/2 cup)
- Applesauce or vegan sour cream, for serving (optional)
Equipments:
Features:
Why These Ingredients:
Squeezing out excess moisture and reserving the potato starch is the classic technique that keeps latkes crisp instead of soggy and helps bind them without excess flour. Frying in a generous amount of hot oil is what gives latkes their signature crispy, golden crust.
Prep:
Squeezing as much liquid as possible out of the grated potatoes is the most important step — excess moisture is what keeps latkes from getting crisp. Work quickly after grating, since potatoes start to brown once exposed to air.
Instructions:
- Grate & Drain: Grate the potatoes and onion using a box grater or food processor. Transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible over a bowl.
- Reserve the Starch: Let the squeezed-out liquid sit for a minute, then pour off the water on top, keeping the white potato starch that settles at the bottom. Add this starch back to the grated potato mixture.
- Mix the Batter: Stir in the flax eggs, flour, salt, and pepper until well combined.
- Heat the Oil: Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
- Form & Fry: Scoop about 1/4 cup of the potato mixture per latke into the pan, flattening slightly with a spatula. Fry in batches, without crowding the pan.
- Cook Until Crisp: Cook for 3-4 minutes per side, until deep golden brown and crisp. Adjust the heat as needed to prevent burning.
- Drain & Serve: Transfer to a paper towel-lined plate or wire rack to drain. Serve hot with applesauce or vegan sour cream.
