Ingredients
- 1 onion
- 4 Yukon Gold or russet potatoes, peeled
- 1 egg
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Pepper, to taste
- Vegetable oil (for frying)
- Applesauce, for serving
- Sour cream, for serving
Instructions
-
Grate the vegetables
Grate the onion and potatoes into a large hand towel or strainer placed over a bowl. (You can also use a food processor with a grating blade.) -
Remove excess moisture
Press the potato mixture firmly to remove liquid. Discard the clear liquid but reserve the thick white potato starch left at the bottom of the bowl. -
Make the batter
Transfer the grated onion and potatoes to a mixing bowl. Add the reserved potato starch, egg, flour, salt, and pepper. Mix thoroughly to combine. -
Heat the oil
Heat enough vegetable oil to coat the bottom of a sauté pan over medium heat. -
Form and cook the latkes
Scoop 1–2 heaping tablespoons of the mixture into the hot oil, flattening slightly into a circle.
Cook for 2–3 minutes per side, or until golden brown and cooked through. -
Drain and keep warm
Transfer cooked latkes to a paper towel–lined plate to drain. Keep warm in a 300°F oven while finishing remaining batches. -
Serve
Serve immediately with applesauce and sour cream.
Notes
Freezing Instructions
Allow latkes to cool completely, then place in a labeled zip-top bag and freeze. Reheat in a 300°F oven for 10 minutes or until warmed through. Alternatively, thaw in the refrigerator for 24 hours and reheat in a dry pan.
Hot Oil Is Key
Properly heated oil ensures a crispy exterior. Test readiness by sprinkling a pinch of flour into the oil — if it sizzles, it’s ready.
Keep Sizes Consistent
Uniform portions help latkes cook evenly. A trigger-release scoop works especially well.
Don’t Skip the Potato Starch
The natural starch helps bind the mixture and creates extra crispy latkes.
