Classic Potato Latkes: Crispy Outside and Tender Inside

February 9, 2019

Classic Potato Latkes: Crispy Outside and Tender Inside

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 and let them drain for 30 minutes, pressing with the back of a spoon until barely moist. Combine that mixture with flour and the next 4 ingredients (through egg) in a large bowl and toss well.

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


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