These traditional potato latkes are crispy on the outside and soft on the inside. Serve warm with applesauce or sour cream for the full experience.
- 4 large potatoes
- 1 onion
- 1 clove garlic
- 1 egg
- 1/4 – 1/2 cups flour
- Kosher salt
- Fresh ground pepper
- Neutral frying oil
- Heat about 1/2 inch of your favorite frying oil in a skillet (or two for efficiency) over medium-high heat.
- Wash and dry 4 large potatoes. Using a food processor or box grater, grate the potatoes (skins on) and place in a large bowl.
- Grate 1 onion and add it to the bowl of potatoes. Mince 1 clove garlic and add it to to bowl. Add about 2 teaspoons kosher salt and plenty of fresh ground pepper.
- Using your hands, gently combine the ingredients in the bowl using a folding motion. Don’t over work them. Add 1 egg and flour (about 1/4 cup, maybe more if you used the food processor). You want the materials to hold together but not be doughy.
- The oil is ready when it sizzles at the addition of a piece of potato. When it is ready, drop medium size clumps of the potato mixture into the oil. Don’t crowd them—we did 4 at a time in a large skillet.
- Fry for several minutes on each side until browned, flipping only once. You are looking for a nice crispy brown. Place the finished latkes on a plate covered with a paper towel to remove excess oil, and transfer to a low oven to keep warm until serving.
- Serve warm with sour cream and homemade applesauce. Enjoy!
- Category: Main Dish
- Method: Frying
- Cuisine: Jewish
Keywords: potato latkes