Description
A fun and delicious twist on the classic latke, this crispy and golden giant latke is perfect for sharing and makes a hearty side dish or breakfast treat.
Ingredients
- 2 pounds russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
- 1/4 cup vegetable oil, for frying
- Sour cream, for serving
- Applesauce, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with paper towels and set aside.
- In a large bowl, combine the grated potatoes and onion. Place the mixture into a clean kitchen towel and squeeze out as much excess moisture as possible.
- Transfer the dried potato-onion mixture into a clean bowl and add the eggs, flour, salt, pepper, and baking powder. Stir until the mixture is well combined.
- Heat the vegetable oil in a 10-inch cast iron skillet over medium-high heat.
- Once the oil is hot, carefully spoon the latke mixture into the pan, spreading it evenly into a large, flat circle. Press it down gently with a spatula to help it cook evenly.
- Fry the latke for about 5-6 minutes, or until the edges are golden brown and crispy. Carefully flip the latke and cook for another 5-6 minutes on the other side.
- Once the latke is crispy and golden all over, remove it from the skillet and place it on the prepared baking sheet to drain excess oil.
- Serve hot with a dollop of sour cream and applesauce on the side.
Notes
- Be sure to remove as much moisture as possible from the potato and onion mixture to ensure crispiness.
- Use a cast iron skillet for best results.
- Adjust seasoning to taste if needed before frying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg
