Description
These Potato Latkes are wonderfully crisp on the outside, soft in the middle, and made with just a handful of everyday ingredients. They’re easy to make, perfect for breakfast, brunch, or as a comforting side dish, and they’re at their very best straight from the frying pan.
Ingredients
Units
Scale
- 6 large potatoes, peeled and coarsely grated
- 1/2 onion, finely grated
- 1/2 cup plain flour
- Salt, to taste
- Black pepper, to taste
- 1/4 cup white sugar
- Vegetable oil, for frying
- All Season seasoning or Aromat, optional, for serving
Instructions
- Peel and coarsely grate 6 large potatoes into a large bowl.
- Grate 1/2 onion directly into the potatoes and stir them together.
- Let the potato mixture sit for about 5 minutes.
- Transfer it to a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. This step really helps the latkes become crisp instead of soggy.
- Return the drained potatoes and onion to the bowl.
- Add 1/2 cup plain flour, salt to taste, black pepper to taste, and 1/4 cup white sugar.
- Mix everything until the flour is evenly distributed.
- Pour enough vegetable oil into a large frying pan to cover the base by about 1/4 inch.
- Heat the oil over medium to medium high heat until a small piece of potato sizzles immediately when added.
- Scoop portions of the potato mixture with a slotted spoon, pressing gently to remove any remaining liquid before placing them into the hot oil.
- Flatten each mound slightly with the back of the spoon.
- Fry each latke for about 4 to 5 minutes per side, or until beautifully golden brown and crisp.
- Transfer the cooked latkes to a plate lined with kitchen paper to drain any excess oil. Repeat until all the mixture has been cooked.
- If needed, keep the cooked latkes warm on a baking tray in a 200⁰F (95⁰C) oven while you finish frying the remaining batches. They’ll stay warm, although they may lose a little of their crispness.
- Sprinkle with All Season seasoning or Aromat, if using, and serve immediately while they’re still hot and crisp.
Notes
Prepared, tried, and tested by Renee
