Buzz
Photo: Antonis AchilleosThis is the ultimate potato latkes recipe you’ll always return to. Golden, crispy on the outside, and melt-in-your-mouth tender inside. Whether for Hanukkah or just when you're craving something delicious, these potato pancakes are the perfect side dish next to brisket or any roasted meat.
To get the perfect texture, make sure to wrap the grated potatoes in a tea towel and wring out as much liquid as possible before mixing and frying. Adjust the heat while cooking to maintain a steady oil temperature, ensuring the latkes brown evenly to a deep golden color without getting too dark too quickly.
Once fried, place the latkes on a wire rack over a baking sheet and transfer them to a 200°F oven to keep warm until you’re ready to serve.
Ingredients
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1 medium yellow onion
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2 1/2 lbs russet potatoes, peeled (about 2 large potatoes)
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1/4 cup loosely packed fresh flat-leaf parsley (about 1 bunch), finely chopped, plus extra for garnish
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2 large eggs
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2 Tbsp matzo meal
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1 Tbsp garlic, minced (from about 3 cloves)
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2 tsp kosher salt
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1/2 tsp freshly ground black pepper, plus extra for garnish
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Vegetable oil, for frying
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Flaky sea salt, for garnish
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Sour cream and applesauce, for serving
Directions
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Grate the onion using the largest holes of a box grater and place it in a large bowl. Grate the potatoes on the largest holes of a box grater onto a clean kitchen towel. Gather the ends of the towel and wring out as much moisture as you can. Add the grated potatoes to the bowl with the onion. Stir in the parsley, eggs, matzo meal, garlic, kosher salt, and pepper until just combined.
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Heat 1/4 inch of oil in a large skillet over medium-high heat until it is very hot but not smoking. Working in batches, add heaping 1-tablespoon portions of the latke mixture and flatten them slightly into circles using the back of a spatula. Fry until crispy and golden brown, about 2 minutes per side. Transfer to a large baking sheet lined with paper towels. Repeat with the remaining mixture, adjusting the oil and heat as needed.
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Top the latkes with flaky sea salt, parsley, and pepper. Serve with sour cream and applesauce.
