Potato Pancakes Latkes a La Cohen
Crispy, golden, and irresistibly flavorful, Potato Pancakes Latkes à La Cohen are a delightful twist on a classic comfort dish. Made with freshly grated russet potatoes and onions, these latkes achieve their signature texture through a delicate balance of ingredients like all-purpose flour, a touch of baking powder, and savory seasonings. The recipe cleverly uses the potato's natural starch to bind the mixture, ensuring every bite is perfectly crisp on the outside and tender within. Pan-fried to perfection in neutral oil, these latkes are versatile enough to be served as an appetizer, side dish, or holiday favorite. Pair them with a dollop of tangy sour cream and the sweetness of applesauce for a harmonious blend of flavors that will keep everyone coming back for seconds. Ready in under 45 minutes, this recipe is ideal for family gatherings or any time you're craving the ultimate potato indulgence.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 0.5 teaspoons Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Neutral oil (vegetable, canola, or grapeseed)
- 0.5 cups Sour cream
- 0.5 cups Applesauce
Directions
Step 1
Peel the potatoes and grate them using a box grater or food processor with a grating attachment.
Step 2
Grate the onion into the same bowl as the potatoes.
Step 3
Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth. Wrap tightly and squeeze out as much liquid as possible into a bowl. Set the liquid aside for a few minutes, allowing the starch to settle at the bottom.
Step 4
Carefully pour off the liquid from the bowl, leaving the potato starch at the bottom. Add the starch back to the potato mixture.
Step 5
In a large mixing bowl, combine the potato and onion mixture with the eggs, flour, baking powder, salt, and black pepper. Mix well until evenly combined.
Step 6
Heat the neutral oil in a large skillet over medium-high heat. The oil should be hot but not smoking (around 350°F).
Step 7
Scoop about 2-3 tablespoons of the potato mixture into your hands and form into a flat patty. Gently place in the hot oil. Repeat until the skillet is filled but not overcrowded.
Step 8
Cook each latke for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spatula to flip them carefully.
Step 9
Transfer the cooked latkes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.
Step 10
Serve the latkes hot with a dollop of sour cream and a spoonful of applesauce on the side.
Nutrition Facts
| Serving size | (1289.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2243.0 |
| Total Fat 151.3g | 0% |
| Saturated Fat 27.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 429.5mg | 0% |
| Sodium 2906.8mg | 0% |
| Total Carbohydrate 203.6g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 32.3g | |
| Protein 40.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 348.9mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 4304.2mg | 0% |
Source of Calories