Perfect Potato Latkes

Recipe by Im cookin
READY IN: 45mins




  • In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.
  • Add flour and mix well.
  • Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
  • Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
  • Let the mixture drain at least 15 minutes.
  • After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
  • To the starch, add the eggs.
  • Return drained potato-and-onion mixture and combine well.
  • Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
  • Preheat oven to 200 degrees. Line a baking sheet with paper towels.
  • In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
  • Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
  • Pat lightly in flour.
  • Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
  • Eat right away or keep warm in oven.
  • Serve with apple sauce or sour cream.