Crisp Potato Latkes Recipe with Grated Onion
Golden shredded-potato pancakes with crisp edges and tender centres.
These potato latkes are grated with onion, lightly bound with egg and flour, then pan-fried until crisp. Squeeze out as much liquid as possible after grating; excess moisture makes the pancakes soft and can cause splattering. Fry small, thin latkes in a single layer and keep finished batches warm in the oven. Coarsely grate potatoes and onion into a bowl. Transfer mixture to a clean towel and squeeze firmly over the sink until quite dry. Mix potato and onion with eggs, flour, salt and pepper. Heat 5 mm oil in a heavy skillet over medium heat. Heat oven to 100°C (210°F) to keep batches warm. Spoon 2 tablespoons mixture per latke and flatten. Fry 3 to 4 minutes per side until deep golden and cooked through.
Recipe card
Crisp Potato Latkes Recipe with Grated Onion
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Grate vegetables
Coarsely grate potatoes and onion into a bowl.
Remove moisture
Transfer mixture to a clean towel and squeeze firmly over the sink until quite dry.
Bind
Mix potato and onion with eggs, flour, salt and pepper.
Heat oil
Heat 5 mm oil in a heavy skillet over medium heat. Heat oven to 100°C (210°F) to keep batches warm.
Fry latkes
Spoon 2 tablespoons mixture per latke and flatten. Fry 3 to 4 minutes per side until deep golden and cooked through.
Drain and serve
Drain on a rack or paper towel and keep warm in oven while frying remaining mixture.
How to tell when it is ready
Drain on a rack or paper towel and keep warm in oven while frying remaining mixture.
Tips
- Coarsely grate potatoes and onion into a bowl.
- Transfer mixture to a clean towel and squeeze firmly over the sink until quite dry.
- Mix potato and onion with eggs, flour, salt and pepper.
- Heat 5 mm oil in a heavy skillet over medium heat.
Troubleshooting
- If latkes fall apart, squeeze out more liquid and add a spoonful of flour.
- If edges brown before centres cook, lower the heat.
Substitutions
- Use matzo meal instead of flour.
- Use a flax mixture instead of egg, noting the latkes will be more delicate.
Variations
- Add grated carrot.
- Season with a little garlic powder.
Serving suggestions
- Serve with sour cream.
- Offer applesauce.
- Add chopped chives.
- Pair with smoked salmon.
Make ahead
Prepare components ahead and store safely. Refrigerate cooked latkes up to 3 days. Re-crisp on a baking tray in a 200°C (400°F) oven.
Storage
Refrigerate cooked latkes up to 3 days. Re-crisp on a baking tray in a 200°C (400°F) oven.
Food safety
Cook egg-containing latkes thoroughly and refrigerate leftovers within 2 hours.
Frequently asked questions
Can I grate potatoes ahead?
It is best to grate just before cooking; if needed, hold briefly in cold water, then drain and dry very thoroughly.
How should I store crisp potato latkes?
Refrigerate cooked latkes up to 3 days. Re-crisp on a baking tray in a 200°C (400°F) oven.
Serve with sour cream. Refrigerate cooked latkes up to 3 days. Re-crisp on a baking tray in a 200°C (400°F) oven.
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