Perfectly Seasoned Potato Pancakes (Latkes) – Chef’s Classic Recipe

Perfectly Seasoned Potato Pancakes (Latkes) – Chef’s Classic Recipe

Ingredients:

• 4 large russet potatoes, peeled and grated

• 1 small yellow onion, finely grated

• 2 large eggs, beaten

• 1/4 cup all-purpose flour (or matzo meal for a traditional touch)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1/2 tsp garlic powder

• 1/4 tsp smoked paprika (optional for a savory depth)

• 1/2 tsp baking powder (for a slightly crisp and fluffy texture)

• Vegetable oil (for frying)

• Fresh chopped parsley or chives (optional, for garnish)

Instructions:

1. After grating the potatoes and onion, place the mixture into a clean kitchen towel and wring out as much liquid as possible. This is key to a crispy pancake.

2. In a large mixing bowl, combine the dry potato-onion mixture with the eggs, flour, salt, pepper, garlic powder, smoked paprika, and baking powder. Mix thoroughly until well combined.

3. In a large, heavy-bottomed skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering but not smoking.

4. Scoop about 2 tablespoons of the mixture per pancake into the hot oil. Flatten gently with the back of the spoon to form a thin, round cake.

5. Fry 3–4 pancakes at a time, depending on your skillet size. Cook for 3–4 minutes per side, or until golden brown and crispy.

6. Transfer cooked latkes to a paper towel-lined plate to drain excess oil.

7. Serve warm with sour cream, applesauce, or enjoy them on their own with a sprinkle of herbs.

Chef’s Tip: For extra crispness, you can preheat your oven to 200°F and keep the finished pancakes warm on a wire rack placed over a baking sheet while frying the rest.