These classic latkes are easy to make for a crowd. You can jazz up the recipe by adding thinly sliced scallions or substituting sweet potatoes, parsnips, or apples for some (or all) of the potatoes. This recipe serves about 4 people and is easily doubled or tripled.
Course Appetizer Recipes
Cuisine Jewish
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Additional Time 30 minutesminutes
Total Time 1 hourhour
Servings 16potato latkes
Calories 250kcal
Author Robin Donovan
Ingredients
2poundslarge thin-skinned potatoeslike Yukon gold or peeled russet potatoes
1onion
4large eggs
1tablespoonflour
1teaspoonbaking powder
1 ½teaspoonskosher salt
1⁄4 teaspoon pepper
vegetable oilfor frying
Applesauce or sour creamfor serving
Instructions
Put the potatoes in a medium saucepan and just cover with cold water. Turn heat to high and bring to a boil. Once the water boils, cook for 6 to 7 minutes (less if the potatoes are small) until the potatoes are just barely tender but not soft.
Drain the potatoes, cover with cold water. Drain again, cover with cold water again and let sit for 5 minutes. Drain the potatoes and let them sit in a colander until ready to proceed with the recipe (the longer the better).
Using the large holes on a box grater, grate the potatoes (you can leave the skins on, discarding any pieces that come off in large sheets). Grate the onion on the same holes.
In a large bowl, combine the grated potatoes and onion with the eggs, flour, baking powder, salt, and pepper.
Line a baking sheet with foil or parchment paper. Form the potato mixture into patties about ¾ inch thick and 3 inches across and arrange them in a single layer on the baking sheet (use additional baking sheets if necessary). Chill the patties for at least 30 minutes, or until ready to cook, as long as 24 hours. If chilling for more than 30 minutes, cover with plastic wrap.
Heat about 2 inches of oil in a large cast-iron skillet over high heat. When the oil is very hot, add several of the patties, being careful not to crowd the pan. Cook until browned on the bottom, 2 to 3 minutes, flip and then cook until browned on the second side, 2 to 3 minutes more.
Transfer the cooked patties to a paper towel-lined platter and serve immediately. If you’re cooking a large amount, place the cooked patties on a baking sheet and keep them warm in a 250ºF oven.
Notes
You can make a gluten-free version by substituting potato starch or gluten-free brown rice flour for the flour.