Crispy Potato Latkes
Crispy potato pancakes weren’t something that we grew up eating, but once we found them in adulthood, we couldn’t get enough. Our grandma used to make a similar potato pancake, but out of mashed potatoes instead. They were good, but there’s something totally blissful about being able to eat the equivalent of hash browns for dinner. Quite a few years ago, our Chief Culinary Consultant and we went out to dinner with his friend and his friend’s wife to a local brewery in late September. The restaurant was celebrating Oktoberfest with a special menu; as a result, we ordered an array of appetizers to share and skipped entrees altogether. Latkes were one of the things we chose, and we ended up getting a second order after we realized that the first one wasn’t going to go far. Since then, anytime we see potato latkes on a menu, we are all in.
We've had these on our list to make at home for what feels like forever, and we kept putting them off. Do you ever stare at a recipe and think it’ll take SO MUCH effort, and oh our goodness, you can’t muster the motivation to just get in the kitchen and start? That was us with latkes. Why? We have no idea. It’s not much more complicated than shredding a few potatoes and an onion, stirring in an egg, some breadcrumbs and seasonings, then pan frying. That’s IT.
We have only myself to blame for keeping these from our belly for months and months and months.
These are crispy on the outside and evenly creamy on the inside. We love having them with sour cream, although a lot of places offer applesauce on the side, which we have admittedly never understood. Applesauce on its own? Absolutely. Applesauce with fried potatoes and onion? Not our thing.
However you decide to serve these, don’t be like us. Don’t drag your feet when it comes to making something so simple and so utterly rich!
One year ago: Boston Cream Cupcakes
Two years ago: DIY: From-scratch Limoncello
Three years ago: Pumpkin Fudge
Five years ago: Sausage, Pepper and Mushroom Risotto
Seven years ago: All-Purpose Cornbread
Crispy Potato Latkes
Yield: 18 latkes Crispy potato pancakes are one of our favorite Oktoberfest appetizers!- 3 pounds (1.36 kg) russet potatoes, about 5 large
- 1 large yellow onion
- 2 eggs
- ¼ cup (27 g) plain breadcrumbs
- 3½ teaspoons (3.5 teaspoons) kosher salt
- 2 teaspoons baking powder
- ¼ teaspoon (0.25 teaspoon) ground black pepper
- 4 tablespoons vegetable oil + more as needed
For Serving:
- Sour cream
- Parsley
- Applesauce
- Shred the potatoes and the onion using the large holes on a box grater. Place the shredded potatoes and onion into a large dish towel and tightly squeeze over the sink to extract as much liquid as possible.
- In a large bowl, whisk together the eggs, breadcrumbs, salt, baking powder and pepper. Add the shredded mixture and stir to evenly coat.
- Heat the vegetable oil over medium-high heat in a 12-inch skillet. The oil will be hot enough when you drop a piece of shredded potato into the pan and it immediately sizzles. Drop large spoonfuls of the mixture into the pan, pressing lightly on the top to flatten them slightly. Cook until golden brown, about 2 to 3 minutes per side. Transfer to a wire rack placed above a double layer of paper towels.
- Repeat with the remaining mixture. If the mixture becomes watery between batches, stir together to incorporate. Additionally, add more oil to the pan as needed to keep a thin layer of oil covering the bottom of the pan.
- Serve the latkes warm with sour cream and a sprinkling of fresh parsley, or applesauce.
Notes
Nutritional values are based on one latke
- Yield: 18 latkes
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
Ingredients
- 3 pounds ( 1.36 kg ) russet potatoes, about 5 large
- 1 large yellow onion
- 2 eggs
- ¼ cup ( 27 g ) plain breadcrumbs
- 3½ teaspoons ( 3.5 teaspoons ) kosher salt
- 2 teaspoons baking powder
- ¼ teaspoon ( 0.25 teaspoon ) ground black pepper
- 4 tablespoons vegetable oil + more as needed
For Serving:
- Sour cream
- Parsley
- Applesauce
Method
- Shred the potatoes and the onion using the large holes on a box grater. Place the shredded potatoes and onion into a large dish towel and tightly squeeze over the sink to extract as much liquid as possible.
- In a large bowl, whisk together the eggs, breadcrumbs, salt, baking powder and pepper. Add the shredded mixture and stir to evenly coat.
- Heat the vegetable oil over medium-high heat in a 12-inch skillet. The oil will be hot enough when you drop a piece of shredded potato into the pan and it immediately sizzles. Drop large spoonfuls of the mixture into the pan, pressing lightly on the top to flatten them slightly. Cook until golden brown, about 2 to 3 minutes per side. Transfer to a wire rack placed above a double layer of paper towels.
- Repeat with the remaining mixture. If the mixture becomes watery between batches, stir together to incorporate. Additionally, add more oil to the pan as needed to keep a thin layer of oil covering the bottom of the pan.
- Serve the latkes warm with sour cream and a sprinkling of fresh parsley, or applesauce.
