Classic Potato Latkes are crispy on the outside and fluffy on the inside. The perfect latke is seasoned with flaky salt and ready to be served with a side of sour cream and applesauce. Perfect for Hanukkah, but you’ll want to enjoy them year round.
– russet potatoes
– yellow onions
– plain breadcrumbs
– baking powder
– kosher salt
– ground black pepper
– large eggs
– canola oil or chicken schmaltz
For Serving:
– applesauce
– sour Cream
1.Using the large holes of a box grater, grate potatoes and onions. Wring out as much liquid as possible.
2. Whisk breadcrumbs, baking powder, salt, pepper, and eggs in a large bowl. Add potato mixture and stir well.
3. Heat oil in a large skillet over medium-high heat.
4. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/2 inch thick patties.
5. Cook until edges of the latkes are brown and crispy on both sides.
7. Transfer latkes to paper towel-lined baking sheet to drain and sprinkle with salt while still warm, then transfer to wire rack. Serve warm and enjoy!