Mom’s Potato Latkes – Traditional Homemade Jewish Potato
Mom’s Potato Latkes are crispy, golden potato pancakes made from freshly grated potatoes and onions.They feature a crunchy exterior with a soft and fluffy center.Traditionally served during Hanukkah, they are loved year-round as a comforting side dish or snack.Simple ingredients combine to create rich flavor and satisfying texture.They pair beautifully with sour cream, applesauce, or fresh herbs.These homemade latkes bring generations of family tradition to the table.
Ingredients
- 4 large russet potatoes, peeled
- 1 medium onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- Sour cream and applesauce for serving
Instructions
- Peel the potatoes and onion. Grate them using a box grater or food processor.
- Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer the potato mixture to a large mixing bowl.
- Add eggs, flour, salt, pepper, and baking powder. Mix thoroughly until well combined.
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Drop heaping tablespoons of the mixture into the hot oil and flatten slightly.
- Fry for 3–4 minutes per side until deeply golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with sour cream or applesauce.
Notes
- Russet potatoes provide the crispiest texture.
- Removing excess moisture is essential for crunchy latkes.
- Freshly grated potatoes produce the best flavor.
- Avoid overcrowding the pan while frying.
- Keep cooked latkes warm in a low-temperature oven.
- Onion enhances both flavor and moisture.
- Use neutral-flavored oil for frying.
- Serve immediately for maximum crispness.