Name: Potato Latkes (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 8
Cuisine: Holiday
Ingredients: 2 lbs Russet Potatoes-peeled; 2 Large Eggs; 1/4 cup All-Purpose Flour; 1 Medium Onion-grated; 1 tsp Salt; 1/2 tsp Black Pepper; 1/2 cup Vegetable Oil; 1 cup Applesauce; 1 cup Sour Cream

Recipe tier

Traditional Jewish potato pancakes, crispy on the outside and tender on the inside. Served with applesauce and sour cream.

Total 1h

Serves 8

Steps 7

Ingredients 9

Soundtrack the cook

Sunday sunshine · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Potatoes
2 lbs 900 g Russet Potatoes-peeled
Binder
2 2 Large Eggs
cup 30 g All-Purpose Flour
Flavor
1 1 Medium Onion-grated
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper
Frying
cup 120 mL Vegetable Oil
Toppings
1 cup 240 mL Applesauce
1 cup 240 mL Sour Cream

Equipment

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Instructions

🎙️ Cook with voice coach

Grate the Potatoes using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, combine the squeezed Potatoes, Eggs, Flour, grated Onion, Salt, and Pepper. Mix well.
Heat the Vegetable Oil in a large skillet over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening slightly with the back of a spoon. Do not overcrowd the skillet.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with Applesauce and Sour Cream.