Latkes (Potato Patties) Recipe

Name: Latkes (Potato Patties)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds large russet potatoes (4-6); 1 medium Vidalia, yellow, or brown onions (about 2); 2 large eggs; 1/4 cup fine plain dried breadcrumbs; 3 1/2 teaspoons kosher salt; 2 teaspoons baking powder; 1/4 teaspoon freshly ground black pepper; 2 tablespoons (or more) schmaltz (chicken fat; optional); 2-4 tablespoons (or more) vegetable oil; Applesauce; Sour cream

Servings: persons

3 pounds large russet potatoes (4-6)
1 medium Vidalia, yellow, or brown onions (about 2)
2 large eggs
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream

1
Preheat oven to 325u00b0. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.
2
Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.) Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds large russet potatoes (4-6), 1 medium Vidalia, yellow, or brown onions (about 2), 2 large eggs, 1/4 cup fine plain dried breadcrumbs, and more.

Yes, Latkes (Potato Patties) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Latkes (Potato Patties)

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