Potato latkes are one of my favorite parts of Hanukkah, the Jewish festival of lights. I used to spend hours with my grandma, Florence, grating potatoes and frying them into pancakes for our family feasts. I think the whole street would smell like crispy potatoes when we were finally done. That being said, I don’t always have hours to spend in the kitchen these days! So, I created a recipe that tastes as good as the classic, but comes together in under 20 minutes thanks to store-bought shredded potatoes!
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings (about 16 latkes) |
Ingredients
- Neutral oil, such as vegetable oil or canola oil, for frying
- One 20-ounce bag refrigerated shredded potatoes (approximately 4 cups)
- 1 large egg
- 2 tablespoons all-purpose flour
- 4 scallions, sliced
- Kosher salt and freshly cracked black pepper
- Sour cream, for serving
- Unsweetened applesauce, for serving
Instructions
- Fill a large heavy-bottomed skillet fitted with a deep-fry thermometer with 1/2 inch oil. Heat over medium heat to 350 degrees F. Line a baking sheet with paper towels and place a cooling rack on top.
- Combine the potatoes, egg, flour, scallions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until the mixture holds together when squeezed in the palm of your hand.
- Working in batches, scoop and press the potato mixture into a 1/4 cup measuring cup, then tap it out into your hand. Gently flatten the mixture into a patty, about 1/2 inch thick.
- Carefully add the latkes to the skillet and fry until deeply golden brown on the edges, 3 to 4 minutes. Flip and fry until deeply golden brown on the edges, about 3 minutes. Drain on the prepared cooling rack. Sprinkle with more salt if desired. Repeat with remaining latkes being sure to return the added oil to 350 degrees F temperature between batches. Serve warm, topped with sour cream and applesauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 403 |
| Total Fat | 30 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 49 mg |
| Sodium | 457 mg |
Reviews
Does anyone know if these can be made with sweet potatoes?
I know we just oil as tradition, but you make them in the air fryer?
I’ve made these for years and never known what they were called. I was making hash browns and added flour, eggs, and green onions one day because I thought the egg and flour would hold them together better. Just happened to look at the recipe for Latkes and saw the same recipe.
I have made these several times! I love them.
These were good and recipe is pretty straight forward, but I did have to add quite a bit more flour than the recipe calls for (probably over 1/4 C.) I was trying to make mini latkes for a cocktail part so I ended up using a spoon (soup/tablespoon) to make small patties and lower into the oil from the spoon. Once I figured out this technique, the process went a lot faster. I forgot to buy scallions so I did not include and they still taste great. Definitely a lot better than grating potatoes yourself.
This recipe sounds great, but I have a question. I don’t like onions of any kind. So I’m wondering if I can just omit them and make them without onions?
It looks kind of good how do you make it
I used Idaho spuds hash brown potatoes in a carton. I had some left over from the camping trips this summer and wanted to use them up. I found that Idaho spuds worked great. I felt like it wasn’t going to hold it together very well in the oil, but I was wrong they held together great. Cooking these in my electric frying pan l did find that rotating them was important to get well rounded color.
There is nothing that tastes “shortcut” about the latkes that come from this recipe!
My favorite recipe artist does it again! Dana just makes the yummiest recipes