Go Back

Potato Latkes

These classic potato latkes are light, crispy, and tender. I fry them up and serve them with sour cream and apple sauce
5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 4 Yukon Gold Potatoes large
  • 1 Yellow Onion
  • 1 Shallot optional
  • 1 Egg
  • 1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Garlic and Herb seasoning with salt or seasoning salt
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • Oil
  • sea salt additional as needed

Instructions
 

  • Grate the potatoes using the grating disc of your food processor or by using a box grater. You do not need to peel the potatoes if you are using yukon gold potatoes.
  • Take half of the grated potatoes and add them back to a food processor and pulse a few times until they start to resemble mashed potatoes. You want half to be grated and half to be a mashed consistency. This will ensure creamy, but crunchy latkes.
  • Drain all water from the potatoes by using a thin towel nut milk bag, or cheese cloth. This step is very important. If you dont remove all of the water, the latkes will never crisp up. Once all the water is removed, add the potatoes to a large bowl.
  • Throw the onion (and optional shallot) into the food processor and pulse until it starts to look like a paste. Squeeze all water from the onions using a cheese cloth or nut milk bag and add the onion mixture to the potatoes.
  • In a small bowl, beat the egg with the salt, pepper and garlic and herb seasoning. Pour egg mixture over potatoes and onions, and mix well. Add flour and baking powder to the mixture and mix well.
  • On medium heat, heat enough oil to cover the bottom of a large pan. Once oil is hot, drop 1 spoonful of the potato mixture into the oil. Only drop one as you will be testing the salt level with this one. I use a heaping tablespoon and then I use the back of the spoon to flatten the latke once it is in the oil. Fry it for about 3 minutes on each side or until golden brown. Once it is done cooking, add it to a paper towel lined baking sheet to absorb the oil. Once it cools slightly, taste it and decide if you need to add a little more salt to the rest of the mixture.
  • Fry the remaining latkes