Sides / Snacks
Classic Potato Latkes
Tools You'll Need
- Measuring spoons
- Box grater or food processor
- Medium frying pan
- Wooden spoon
- Mixing bowl
- Cutting board
- Chef’s knife
- Vegetable peeler
- Baking sheet
- Paper towels
- Kitchen towel or cheese cloth
- 1 lb. Russet potatoes, peeled
- 1 large onion peeled and cut into quarters
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons fresh dill, chopped
- 2 teaspoons Kosher salt plus extra for sprinkling
- ½ teaspoon freshly ground black pepper
- Grapeseed or Vegetable oil for frying
Place the peeled potatoes in a bowl of cold water to keep them from browning.
Using a box grater, grate the potatoes and onion onto a cutting board and transfer to a large mixing bowl, alternate as you go. You can also do this in a food processor fitted with a coarse grating disc as well.
Working in batches, transfer the mixture to a clean lint-free dish towel or cheesecloth, squeeze and wring out as much of the liquid as possible.
Mix all ingredients
Transfer the mixture to a large bowl. Add the eggs, flour, baking powder, dill, salt, and pepper. Using a wooden spoon, mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium heat, pour in about ¼ inch of the oil.
Once the oil is hot, use a heaping tablespoon to drop the potato mixture into the hot pan, cooking in batches.
Use a spatula to flatten and shape the potatoes into discs.
Cook and flip
When the edges of the latkes are brown and crispy, after about 5 minutes, flip. Cook until the second side is golden browned, about another 3–5 minutes.
Transfer and repeat
Transfer the latkes to a paper towel-lined baking sheet to drain and sprinkle with salt while still warm. Repeat with the remaining potatoes.