Recipe
Classic Potato Latkes
Crisp, golden potato latkes with a tender centre, made with grated potato, onion and egg. Fry them in batches and serve with cool sour cream or sharp apple sauce.
Ingredients
Method
20 mins prep20 mins cook40 mins total
Peel and grate the potatoes and onion. Wrap them in a clean tea towel and squeeze firmly until as dry as possible.
Put the potato and onion in a bowl with the beaten eggs, flour, salt and black pepper. Mix until evenly combined.
Heat a generous layer of vegetable oil in a large frying pan over medium-high heat. Test a little mixture; it should sizzle immediately.
Spoon in heaped tablespoons of the mixture, flattening each one into a thin pancake. Fry in batches for 3–4 minutes per side until crisp and deep golden.
Drain the latkes on kitchen paper and keep finished batches warm while you cook the rest. Serve immediately with sour cream or apple sauce.
Notes
Squeeze the grated potato and onion very dry before mixing; excess moisture makes the latkes soft and difficult to turn.
About this recipe
These classic potato latkes are crisp at the edges, tender in the middle and full of savoury onion flavour. Squeezing the grated potato dry is the key to a light mixture that fries cleanly.
Fry the pancakes in batches until deeply golden, then serve them straight away with sour cream or apple sauce. They make a relaxed starter, side dish or celebratory supper.
