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Potato Pancake Recipe Header Image

Margaret's Potato Pancakes (Latkes)

Ingredients

  • 1 lb. Russet potatoes, peeled (about 2 medium)

  • 2 large eggs, beaten

  • 1/2 c. flour

  • 1 1/2 tsp. kosher salt, divided

  • Canola oil, for frying

  • 2 tbsp. Chopped chives

  • Applesauce, for serving

  • Sour cream, for serving


Method

  1. Using the medium holes on box grater, grate potatoes. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze out as much liquid as possible, or let drain in fridge overnight.
  2. In a large bowl, combine potatoes with eggs, flour, and 1 teaspoon salt.
  3. In a large skillet over medium-high heat, heat about 1/8” oil until shimmering. To test if oil is hot enough, sprinkle with some flour. If flour bubbles and dissolves immediately, oil is ready.
  4. Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 5 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt.
  5. Serve with chives, applesauce, and sour cream.