![Classic Potato Latkes Classic Potato Latkes](https://m5.paperblog.com/i/259/2592756/classic-potato-latkes-L-MQ2bF9.jpeg)
This recipe is fairly easy to follow and results in a shatteringly crisp exterior and a creamy potato- and onion-packed middle. Great for first-time latke makers merely seeking a vehicle for applesauce and sour cream, or a latke-making expert. Perfect for Hanukkah – or any other time of year!
1 onion, minced 4 medium potatoes, peeled 2 eggs, lightly beaten1 teaspoon Kosher salt ¼ teaspoon black pepper, freshly ground½ teaspoon baking powder 4 tablespoons flour (or matzo meal) Parsley, freshly choppedNeutral oil for frying
Shred or finely dice the onions and place in a colander lined with cheesecloth. Grate the potatoes and add to onions in the colander. Shredding the onions first, and then adding the potatoes will keep the mixture from discoloring.
![Classic Potato Latkes Classic Potato Latkes](https://m5.paperblog.com/i/259/2592756/classic-potato-latkes-L-EKjdvT.jpeg)
Squeeze out excess liquid from potato and onion shreds, then add eggs, salt, pepper, and flour. Let the mixture rest for at least 5 minutes so it absorbs some of the moisture from the vegetables. Add more flour if the mixture still seems too wet after 5 minutes.
Drop a bit of the potato mixture into the heated oil - if it sizzles it is ready. Form your latkes in the palm of your hand with about 2 tablespoons of the mixture. When the edges of the latkes are brown and crispy, about 5 minutes, flip and cook until the second side is deeply browned, about another 5 minutes.
Drain the latkes on paper towels before sprinkling lightly with salt and chopped parsley. Serve with sour cream and applesauce for an authentic Jewish Hanukkah experience.