This is my mother’s crispy latke recipe. It’s been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke. Applesauce and sour cream are favorite accompaniments for these latkes. Make an interesting tuna salad, cut up some veggies, and you have a full meal.
Preparation Details
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 5
Ingredients
- 4 potatoes, peeled and cubed
- 1 onion, chopped
- 2 eggs
- 2 teaspoons salt
- 2 tablespoons all-purpose flour, or as needed
- 1 teaspoon baking powder
- ¼ cup canola oil, or as needed
Steps
- Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
- Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
- Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.
