|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These crispy fried potato pancakes are incredibly delicious and addictive. Grate potatoes by hand if you want to make a batch from scratch, or if you're in a rush, use frozen hash brown potatoes. Just remember to thaw and drain well—the less water in your potatoes, the crispier the latkes will be. Garnish with sour cream and dill for a kick of flavor or applesauce if you're serving at Hanukkah.
- 3 cups potatoes (peeled, shredded)
- 3 tablespoons grated onion
- 2 eggs (beaten)
- 3 tablespoons flour
- 1 teaspoon salt
- 1 cup vegetable oil
- Garnish: sour cream and dill (optional)
Gather the ingredients.
Dry the potatoes as much as possible. You can place them in a kitchen towel and wring.
In a large bowl, combine all ingredients—potatoes, onions, eggs, flour, and salt—except the oil and mix well.
Heat oil in heavy skillet over medium-high heat.
Place 1/4-cup spoonfuls of the potatoes mixture into the oil, pressing down gently.
Cook until brown on one side, then turn and cook until brown on the other.
Drain on paper towels.
Serve hot and enjoy!
- Russet potatoes are the best potatoes for making latkes. They have a higher starch content and crisp up nice when frying for hash browns or french fries.