Easy Potato Latkes Recipe
Easy potato latkes take the work out of the classic recipe with a few easy shortcuts. These potato pancakes are a yummy treat around Hanukkah, and make a delicious breakfast or dinner.
Servings: 12
Calories: 561kcal
Ingredients
- 2 20 oz bags refrigerated shredded hash browns
- 2 large white onion grated
- 4 eggs beaten
- 2/3 cups flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- canola oil for frying
US Customary - Metric
Instructions
- Add the hash browns, onions, and eggs to a large mixing bowl. Stir together to evenly combine.
- To a separate mixing bowl add the flour, baking powder, garlic powder, onion powder, salt, and pepper. Whisk together to evenly combine.
- Stir the dry ingredients into the hash brown mixture- just until evenly incorporated.
- Heat 11/2 inches of canola oil in a large, heavy bottomed skillet over medium high heat.
- When the oil's hot, add 1/2 cup dollops of batter carefully to the oil- avoid any scalding splattering oil.
- Fry on medium high heat until golden brown and crispy, then flip and fry until the other side is also golden brown and crispy.
- Transfer the cooked latkes to a paper towel lined plate to drain off excess grease. Continue cooking until all the latke batter's been fried.
- Serve warm with cold sour cream or apple sauce.
Notes
- You can shape the latkes prior to frying them if you prefer thinner patties and a more uniform shape. You can also leave them in dollops, totally up to personal preference.
- Have leftover roast beef, brisket, or pastrami? Use it to make latke sandwiches.
- Want to make grating the onion easy? Use your food processor with the grater attachment.
Nutrition
Calories: 561kcal | Carbohydrates: 26g | Protein: 13g | Fat: 46g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 301mg | Sodium: 331mg | Potassium: 465mg | Fiber: 2g | Sugar: 1g | Vitamin A: 438IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 3mg