dinner · vegetarian
Crispy potato latkes
Shredded russets and onion squeezed very dry, bound with egg and matzo meal, and shallow-fried until lacy, crisp and golden. Serve with applesauce and sour cream.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Grate the potatoes and onion on the large holes of a box grater. Wrap in a towel and squeeze out as much liquid as possible, letting the starch settle in the bowl.
-
2
Pour off the liquid, keeping the starch at the bottom, and mix it back in with the potatoes, eggs, matzo meal, salt, pepper and baking powder.
-
3
Heat 1 cm of oil to 180°C (350°F). Drop in flattened spoonfuls and fry 3-4 minutes a side until deep golden.
-
4
Drain on a rack, sprinkle with salt, and serve with applesauce and sour cream.
