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Easy Crispy Potato Latkes

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner Jewish
Easy Crispy Potato Latkes
Ingredients
  • 3 medium russet potatoes, peeled
  • 1 large egg, beaten, or more to taste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated onion
  • 1/2 teaspoon salt, or more to taste
  • 1/4 cup peanut oil for frying, or as needed
Instructions
1
Chop the potatoes into thin slices and feed them through a food processor with a grater attachment to produce fine shreds.
2
Transfer the shredded potatoes into a cheesecloth and squeeze as much liquid out of them as possible, leaving behind the dry potato pulp.
3
Measure 2 cups of the dried-out shredded potatoes and transfer them to a medium-sized bowl, setting aside any leftover for future use.
4
Mix the potatoes with an egg, flour, chopped onion, and a pinch of salt until everything is fully incorporated.
5
Heat about 1/4 inch of oil in a large, heavy-bottomed frying pan over medium-high heat.
6
Use a spoon to drop generous helpings of the potato mixture into the hot oil, pressing them down slightly with your spoon to create patties that are about 1/4- to 1/2-inch thick.
7
Cook the patties until they turn golden brown, taking about 4 to 5 minutes. Flip them over and cook for another 4-5 minutes on the other side.
8
Place the cooked latkes on a paper towel-lined plate to drain off any excess oil, and continue cooking any remaining patties.
9
Serve the hot latkes immediately.