Be the first to rate & review!
Make these mouthwatering latkes for Hanukkah or any other night of the week.
Published on November 17, 2023
:max_bytes(150000):strip_icc()/crispy-potato-latkes-realsimple-0cafc3a00f694615a84656de2940ed4a.jpg "Crispy Garlic-Parsley Potato Latkes (1)")
Prep Time:
35 mins
Total Time:
35 mins
Servings:
8 servings
Yield:
24 latkes
This is the potato latkes recipe you’ll keep coming back to. They’re golden brown and crispy on the outside, yet melt-in-your-mouth tender on the inside. Whether you’re making them for Hanukkah or just when a craving strikes, these potato pancakes are a go-to side dish next to brisket or any other roasted meat.
The key to perfect texture is to wrap the grated potatoes in a tea towel and wring as much liquid out as possible before mixing and frying. To keep a consistent deep golden brown on all the latkes while cooking, adjust the heat to maintain the oil temperature and avoid the latkes browning too quickly.
After frying, place latkes on a baking sheet fitted with a wire rack and transfer to a 200°F oven to keep warm until ready to serve.
Ingredients
1 medium yellow onion
2 1/2 lbs russet potatoes, peeled (about 2 large potatoes)
1/4 cup loosely packed fresh flat-leaf parsley (about 1 bunch), finely chopped, plus more for topping
2 large eggs
2 Tbsp matzo meal
1 Tbsp garlic, minced (from about 3 cloves)
2 tsp kosher salt
1/2 tsp freshly ground black pepper, plus more for topping
Vegetable oil, for frying
Flaky sea salt, for topping
Sour cream and applesauce, for serving
Directions
Grate onion on the largest holes of a box grater; transfer to a large bowl. Grate potatoes on the largest holes of a box grater onto a clean kitchen towel. Gather ends of towel together and wring out as much liquid as possible. Transfer grated potatoes to bowl with onion. Stir in parsley, eggs, matzo meal, garlic, kosher salt, and pepper until just combined.
Heat 1/4 inch oil in a large skillet over medium-high until very hot but not smoking. Working in batches, add heaping 1-tablespoon portions of latke mixture; flatten slightly into circles using the back of a spatula. Cook until crisp and browned, about 2 minutes per side. Transfer to a large baking sheet lined with paper towels. Repeat with remaining latke mixture, adjusting oil and heat as needed.
Top latkes with flaky sea salt, parsley, and pepper. Serve with sour cream and applesauce.
