|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 5mg||25%|
|*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 and shredded
3 tablespoons grated onion
2 large eggs, beaten
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1 cup vegetable oil
Sour cream, for garnish, optional
Dill, for garnish, optional
Gather the ingredients.
Dry potatoes as much as possible. You can place them in a kitchen towel and wring.
In a large bowl, combine potatoes, onions, eggs, flour, and salt and mix well.
Heat oil in heavy skillet over medium-high heat.
Place 1/4-cup spoonfuls of potato mixture into oil, pressing down gently.
Cook until brown on one side, then turn and cook until brown on the other.
Drain on paper towels.
- Russet potatoes are the best potatoes for making latkes. They have a higher starch content and crisp up nicely when frying for hash browns or french fries.