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Mom's Potato Latkes Recipe

Crispy, golden potato latkes with tender centers, perfect for breakfast or holiday meals. Serve hot with applesauce or sour cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 205
Ingredients Equipment Method

Ingredients
  

  • 3 medium russet or Yukon Gold potatoes peeled
  • 1 large egg beaten, or more to taste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated onion
  • ½ teaspoon salt or more to taste
  • ¼ cup peanut oil for frying or as needed

Equipment

  • Cutting board
  • Knife
  • Food processor with grater attachment
  • Cheesecloth
  • Medium mixing bowl
  • Wooden spoon
  • Large heavy-bottomed skillet or frying pan
  • Measuring cups
  • Spatula
  • Paper towels
  • Plate for draining

Method
 

  1. Peel and slice the potatoes, then shred them using a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and squeeze out as much moisture as possible.
  2. Measure 2 cups of the drained shredded potatoes into a medium bowl, reserving any extra for another use. Add the egg, flour, onion, and salt, stirring until well combined.
  3. Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Scoop large spoonfuls of the potato mixture into the hot oil, pressing down to form patties about 1/4 to 1/2 inch thick. Cook until golden brown, 4–5 minutes per side.
  4. Remove the cooked latkes to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture. Serve immediately while hot.