Potato Latkes Recipe

How to Make Potato Latkes

Grate – Grate the potatoes and half of an onion using the large holes on a box grater or in a food processor. Use a dishtowel or cheesecloth to squeeze out excess liquid.
Prepare batter – In a large mixing bowl, whisk together flour, baking powder, salt, and pepper, and then whisk in the egg. Add in the squeezed dried grated potatoes and stir until the potatoes are evenly coated in the batter.
Fry – Heat a large, heavy-bottomed skillet over medium-high heat and generously coat the bottom of the pan (about 1/4” of oil). Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time. Immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook for about 3 to 4 minutes more or until the second side is brown.
Remove – Transfer the latkes in a single layer to a paper-towel-lined plate to absorb the excess oil on the latkes, and sprinkle with kosher salt.
Continue – Repeat the frying process with the remaining batter, adding more oil to the skillet as needed. Serve warm latkes with sour cream garnished with chives or see additional ideas below.

Pro Tip:

Draining potatoes can stain your towel, so avoid using your prized kitchen towels for this task. You can also use a cheesecloth to squeeze out the excess liquid.

Pressing the latke down in the pan fans out the edges, creating those irresistibly crisp lacy edges. How much you should press the latke down depends on the thickness you prefer. They can be flat and crispy or thicker and softer. Flatter latkes cook through faster while thicker ones take longer.