Ingredients
- 1 lb (about 2 large) russet potatoes, peeled
- 1/4 cup all-purpose flour (or kosher Matzo Meal)
- 1/2 medium onion, peeled
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
- Kosher salt, to sprinkle
- Vegetable oil or extra light olive oil, for frying
Instructions
- Grate the potatoes and onion using the large holes of a box grater or food processor. Transfer to cheesecloth or a clean dish towel and squeeze out as much liquid as possible.
- In a large bowl, whisk together flour, baking powder, salt, and pepper. Whisk in the egg until smooth.
- Add the squeezed-dry potato and onion mixture to the bowl. Stir until fully combined and coated in the batter.
- Heat a heavy-bottomed skillet over medium-high heat. Add about 1/4 inch of oil and heat until shimmering.
- Drop the batter into the hot oil one heaping tablespoon at a time. Flatten each latke slightly with a spatula to form a 3-inch disk.
- Fry for 4–5 minutes until golden brown and crispy on the edges. Flip and cook for another 3–4 minutes until both sides are golden and cooked through.
- Transfer to a paper towel-lined plate and immediately sprinkle with kosher salt.
- Repeat with remaining batter, adding more oil to the pan as needed.
- Serve warm with sour cream and chopped chives if desired.
Notes
- Use starchy russet potatoes for the best crisp texture.
- Squeeze out as much moisture as possible from the potatoes and onion to avoid soggy latkes.
- Latkes are best served hot and crispy, but can be reheated in the oven to refresh crispiness.
- Top with applesauce for a sweet alternative to sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Jewish
- Diet: Kosher
Nutrition
- Serving Size: 1 latke
- Calories: 146
- Sugar: 1g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
