Potato Latkes


3 pounds large russet potatoes (4-6) OR 1 30 oz bag of frozen shredded potatoes

1 medium onion

2 large eggs

1/4 cup fine plain dried breadcrumbs

3 1/2 teaspoons kosher salt

2 teaspoons baking powder

1/4 teaspoon freshly ground black pepper

1/2 cup (or more) Extra Virgin Olive Oil

Applesauce and sour cream for serving



Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.


If using frozen potatoes, defrost grated potatoes in a medium-size colander. Press with paper towels to remove excess moisture.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)


Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat Extra Virgin Olive Oil in a 12 inch nonstick skillet over medium-high heat (should be 1/8 inch oil covering pan). Drop a small amount of latke mixture into pan. If the oil sizzles around the edges, it's ready. (Do not let oil smoke.)


Working in batches and adding more oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)


Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.


Serve warm latkes with applesauce and sour cream.

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