Potato Latkes with Sour Cream and Apple Sauce
Crispy, golden pan-fried potato pancakes, a beloved dish in Israel, especially during Hanukkah. Served traditionally with sour cream and apple sauce.
🧂 Ingredients
- 4 large Russet potatoes(peeled and grated)
- 1 medium Onion(grated)
- 2 large Eggs
- 3 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Vegetable oil or canola oil(for frying)
- 1 cup Sour cream(for serving)
- 1 cup Apple sauce(for serving)
👨🍳 Instructions
- 1
Place grated potatoes and onion in a fine-mesh sieve set over a bowl. Let stand for 10-15 minutes, then press firmly to remove as much liquid as possible.
💡 Tip: Squeezing out excess moisture is crucial for crispy latkes. - 2
Transfer the squeezed potato and onion mixture to a clean bowl. Add eggs, flour, salt, and pepper. Mix until just combined.
- 3
Heat about 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
💡 Tip: The oil should be hot enough to sizzle when a drop of batter is added. - 4
Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes. Do not overcrowd the pan.
- 5
Fry for 3-5 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain.
- 6
Repeat with the remaining batter, adding more oil to the skillet as needed. Serve immediately with sour cream and apple sauce.
💡 Tip: Keep cooked latkes warm in a single layer on a baking sheet in a low oven (around 200°F/95°C) while you fry the rest.
💡 Pro Tips
- ✓For extra crispiness, add a tablespoon of matzah meal or cornstarch to the batter.
- ✓Use a mandoline for uniformly grated potatoes and onions.
- ✓Ensure the oil is hot before adding the latke mixture to prevent them from becoming greasy.
🔄 Variations
- Add finely chopped chives or parsley to the batter.
- Serve with a dollop of Greek yogurt or a drizzle of honey.
- For a sweeter latke, mix a tablespoon of sugar into the batter.