Classic Potato Latkes: Crispy Outside and Tender Inside

February 9, 2019

Classic Potato Latkes

Fluffy and delicious latkes just like grandma used to make.

Total Time 1 hour
Servings 6 servings
Author Kate Mills


  • 3 1/2 cups shredded peeled baking potato
  • 1 1/4 cups grated onion
  • 6 tbsp flour all-purpose
  • 1 tsp chopped fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 large egg
  • 1/4 cup olive oil divided
  • 3/4 cup unsweetened applesauce
  • dash of ground cinnamon


  1. Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

  2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to the pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into the pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.


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