My 5-ingredient Crispy Classic Potato Latkes Recipe makes for a crunchy snack, breakfast, or side dish. Traditionally served at Hanukkah, these golden brown potato pancakes taste so savory and are perfect for dipping in the creamy sour cream and dill sauce.
1 ½lbsYukon Gold potatoesor use Russet, peeled and shredded
2tbspflouror substitute with potato starch
¾tspkosher saltor more to taste
½cupavocado oilor canola oil for frying
½cupsour creamor yogurt
2tbspfresh dill or chives or green onions
Preheat your oven to 250°F and line a large baking sheet with parchment paper. This is to keep your latkes warm and crisp before serving. (Optional)
Using either a food processor with a shredding attachment, or a hand grater, shred the potatoes and onions. If using a food processor, you might need to cut the potatoes and onions to fit properly.
Using a cheesecloth, nut milk bag, or clean kitchen towel, add the shredded potatoes and onions. Squeeze as much of the liquid out as possible.
Transfer the potatoes and onion to a large bowl. Add in the whisked eggs, flour, baking powder, and salt. Mix everything well and set the batter aside while the oil heats up.
Heat the oil in a large skillet over medium high heat. You will have to adjust the heat between medium/medium-high as you work to keep the oil at the right temperature. Line a large plate with paper towels to drain each batch.
Drop scoops of 1 1/2 to 2 tablespoons of the mixture into the skillet, cook for 1 minute, then press down gently with a spatula to flatten. It’s important not to crowd the skillet to keep the oil hot. I fried mine in batches of 6 or 7 at a time.
Fry until golden brown on one side (about 2-3 minutes). Carefully flip with a spatula. Continue to cook until the second side is golden brown and crisp (another 2-3 minutes longer). When they're done, transfer the latkes to the paper towel-lined plate to drain briefly, then to the prepared baking sheet. Place in the oven to keep warm while you fry additional batches.
Repeat with the remaining mixture until used up. This rcipe should make between 22-26 depending on how large the patties are. Serve right away (or continue to keep warm in the oven) with dill, scallions or chives and sour cream.
Storing: Wrap the cooked and cooled latkes in plastic and store them in the fridge for 1 or 2 days, or freeze them for up to 2 weeks.
Reheating: Reheat leftover latkes in a frying pan with a little oil over medium heat so they retain their crispiness. Alternatively, add them to a parchment-lined baking sheet and reheat in a 350ºF oven until warmed through.