Potato Pancakes
Updated Dec. 14, 2023
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggs
- 2tablespoons all-purpose flour
- 2teaspoons kosher salt (such as Diamond Crystal), plus more for serving
- ½teaspoon black pepper
- 4medium russet potatoes (about 2½ pounds), peeled
- 1medium yellow onion, trimmed and peeled
- ⅓cup canola or other neutral oil, plus more as needed, for frying
- Applesauce, for serving (optional)
- Sour cream, for serving (optional)
- Fresh chopped chives, for serving (optional)
Nutritional analysis per serving (17 servings)
94 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a sheet pan with paper towels and set it near the stove. In a large bowl, combine the eggs, flour, salt and pepper and whisk until smooth.
- Step 2
Using the largest holes of a box grater, grate the potatoes and onion, discarding any tough, outer pieces of the remaining onion, onto a clean dish towel or large piece of cheesecloth. Wring over the sink to drain as much liquid as you can.
- Step 3
Immediately add the potatoes and onion to the bowl with the egg mixture and mix gently but thoroughly with your hands or a wooden spoon.
- Step 4
In a large (12-inch) skillet, heat ⅓ cup canola oil over medium-high until shimmering. Using a ¼ cup measure, scoop mounds of the potato mixture onto the skillet, using the bottom of the measuring cup to flatten the pancakes slightly. Work in batches to avoid overcrowding. Fry until golden brown, 2 to 3 minutes on each side. (If the pancakes are browning too quickly or the oil begins smoking, lower the heat.) Transfer the pancakes to the prepared sheet pan and sprinkle lightly with salt.
- Step 5
Repeat with the remaining mixture, adding more oil and adjusting the heat as necessary, scooping out any small pieces of batter left in the pan, and draining any excess liquid that collects in the bowl. Serve hot with sour cream and chives, if desired.
Private Notes
Comments
Use a box grater they said. It's traditional they said. The latkes came out incredibly inconsistent. Next time I'm using a food processor. May god forgive me.
This looks close enough to the recipe I make every year for Hanukkah. Totally yummy but I do use a cuisinart to save time and knuckles. And, I usually add some dill for color and taste! Homemade applesauce and sour cream to accompany these little gems are a must. L'chaim!
In my experience, even better than flour is to use potato starch. If you put the potatoes in a sieve over a measuring cup after grating and then press on them, much of the liquid is forced out (rather than wringing in a towel). By the time you have the other ingredients assembled, much of the starch will have settled out in the cup. Pour off the liquid and then scrape the accumulated starch into your mixing bowl. You may need to add additional potato starch.
This was a total fail for me. My oil shimmered but clearly was not hot enough as my 1st batch soaked up all the oil in the pan. My next batch cooked OK in the tiny amt of oil remaining in a non stick pan but tasted of flour. Never using this recipe again
Dry the potatoes out with salad spinner easier and better
My best potato latkes are made with yellow potatoes. Russets taste like French fries. Finely grated makes the best latkes.