These simple potato latkes are a delicious breakfast or side dish option for your holiday celebrations.
Celebrate Hanukkah? Then you’ve probably had your share of potato latkes in your life. Since I don’t celebrate that holiday, I’ll leave you with this blog from The Shiska explaining all things latkes, but know that fried foods are typically eaten on Hanukkah to celebrate the miracle of menorah oil in the Jewish temple. Some people chose frying oils due to their faith, some using schmaltz (rendered poultry fat), olive oil or canola oil.
Why did I make latkes? Two reasons: I had two russet potatoes on their last days of life that needed to be used or tossed and I wanted something for Sunday brunch that John and I haven’t had in a while.
My latkes are simple because they require only pantry ingredients and because, well, they’re just potatoes. You can find all kinds of variations on latkes – sweet potato, potato and jalapeño, cranberry, pomegranate, gluten free… and then don’t forget the dipping sauces of sour cream, spicy mayo, applesauce, and the list goes on.
You can say shame on me, but, I ate mine with ketchup. Because I eat EVERYTHING with ketchup.
Simple Potato Latkes
Makes 8-10 latkes
- 2 large russet potatoes
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 6 tsp cornstarch
- 2 large eggs
- 1/2 cup canola oil
- Kosher salt
Prepare the potatoes: Remove the skins from the russet potatoes. Grab a cheese grater and a large bowl and grate both potatoes using the large holes on the grater. Cover the potatoes with in the bowl water and let sit for at least 30 minutes to remove some of the starch from the potatoes. I let mine sit overnight.
Drain the water from the potatoes. Grab a large baking sheet and put down a few layers of paper towels. Take a handful of potatoes from the bowl and lay them on a dry dish towel. Gather up the towel and ring out as much water from the potatoes as you can. Put the potatoes on the paper towel-lined baking sheet and repeat this process until all of the potatoes have been squeezed.
Spread the potatoes across the paper towel and lay more paper towels on top. Press down on the potatoes with your hand as you continue to dry the potatoes. I did this process twice.
Remove the paper towels and leave all of the potatoes on the dry baking sheet.
Additional tip: Short on time? Lazy? Do all of the steps above, then put your potatoes in a freezer safe bag and toss in the freezer until you’re ready to use them.
Make the latkes: Sprinkle the garlic powder, onion powder, black pepper and cornstarch on the potatoes and toss together with your hands. In a small bowl, whisk the eggs and pour on top of the potatoes. Toss together with your hands, making sure the egg is incorporated throughout.
In a large skillet, heat the oil over medium high heat. Test the heat of the oil by putting in a piece of the potato to see if it bubbles and crisps. If so, your oil is ready. Only put the latkes in if the oil is hot.
Take about 1/3 cup of potato mixture into your hands to form a patty. It won’t feel completely together, but that’s okay. Press it together as much as you can and place it in the hot oil. I put the latke on the spatula and gently push it into the pan. Fry for 2-3 minutes on each side, checking to make sure they are browning but not burning. Remove from skillet and place on a paper towel-lined plate and sprinkle with salt. Serve and enjoy!