These potato latkes strike the perfect balance: shatteringly crisp on the outside, tender and juicy in the center. Made with simple ingredients, they’re ideal for a hearty breakfast or a quick snack, and they disappear from the plate fast.
Ingredients
- Potatoes — 700g (1 lb 9 oz)
- Yellow onion — 1
- Egg — 1
- All-purpose flour — 2 tbsp
- Garlic — 1 clove
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Vegetable oil — 60 ml (1/4 cup)
- Sour cream — 120g (4 1/4 oz) (for serving)
- Fresh dill — 10g (for serving)
Step-by-Step Recipe
- Peel the potatoes and grate them on the fine or medium side of a box grater. To help preserve their color, you can quickly rinse them under cold water, then squeeze them well.
- Grate the onion and garlic, then add them to the potatoes.
- Squeeze the mixture thoroughly through a sieve or kitchen towel. Let the liquid stand briefly, then return the starchy sediment from the bottom to the mixture for extra crispness.
- Add the egg, flour, salt, and pepper. Mix until evenly combined.
- Heat a skillet over medium heat with the vegetable oil. Spoon in small portions and flatten slightly.
- Fry for 3–4 minutes per side, until deep golden and crisp. Do not crowd the pan; add a little more oil if needed.
- Transfer the latkes to a rack or paper towels. Serve hot with sour cream and chopped dill.
Nutrition per Serving
| Item | Amount |
|---|---|
| Calories | 325 kcal |
| Protein | 8 g |
| Fat | 15 g |
| Carbohydrates | 39 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 400 mg |
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Tips and Variations
- Crispness comes from squeezing out as much liquid as possible and adding the settled starch back in.
- Grater choice: fine for a more delicate, cohesive latke; medium for a more pronounced crunch.
- The oil should coat the pan in a thin layer; add butter at the end for aroma, so it doesn’t burn.
- Gluten-free: replace the flour with cornstarch or potato starch (1 1/2 tbsp).
- Variations: add a pinch of paprika, green onions, grated cheese, or zucchini (well squeezed) for extra juiciness.
What to Serve With
- Classic: sour cream, dill, green onions.
- Sauces: garlic yogurt, tartar sauce, mushroom dip, applesauce.
- Toppings: gravlax, lightly salted herring, sautéed mushrooms.
Frequently Asked Questions
How do I make the latkes extra crispy?
Squeeze the potatoes very well, add the settled starch back in, fry over medium heat in enough oil, and transfer them to a rack instead of a plate.
What can I use instead of egg?
Add 1 tablespoon potato starch and 1–2 teaspoons water; you can also increase the flour by 1/2 to 1 tbsp.
Can I bake them in the oven?
Yes. Shape the patties on a parchment-lined baking sheet, brush with oil, and bake at 220°C (425°F) for 20–25 minutes, turning once.
Why are my latkes falling apart?
Usually it’s too much moisture or not enough binding. Squeeze the mixture more thoroughly, add a little flour or starch, and don’t flip them before a crust forms.
How do I freeze and reheat them?
Fry until partially cooked, cool, and freeze in a single layer. Reheat in a dry skillet or in the oven at 190°C (375°F) for 8–10 minutes.