For every Jewish festival or really any day, these latkes are ideal!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 latkes |
Ingredients
- 5 medium potatoes, peeled
- 2 tablespoons all-purpose flour
- 2 tablespoons grated onion
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 4 large eggs, beaten
- 1 cup oil for frying, or as needed
Instructions
- Place potatoes in salted water and let sit for about 15 minutes.
- Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
- Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
- Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
- Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
- Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 320 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and so easy! I had them with smoked salmon and a dill greek yogurt/sour cream sauce.
Made these for First Night. They were delicious — crispy outside and creamy in the middle. We paired them with sour cream and homemade apple-cranberry butter. They were gone too fast to get a photo but, since I’ll definitely make again, there will be a future photo op.