Print: Foolproof Potato Latkes

This is my mother's crispy latke recipe. It's been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke. Applesauce and sour cream are favorite accompaniments for these latkes. Make an interesting tuna salad, cut up some veggies, and you have a full meal.

Prep

19 min

Cook

44 min

Servings

Difficulty

Medium

Ingredients

4 potatoes , peeled and cubed
1 onion , chopped
2 eggs
2 teaspoons salt
2 tablespoons all-purpose flour , or as needed
1 teaspoon baking powder
0.25 cups canola oil , or as needed

Instructions

1 Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
2 Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
3 Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.

Nutrition per serving

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