Reviews Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 1
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Gallery Talia’s Favorite Latkes Recipe Summary Servings: 8 Yield: Makes 24
Ingredients Ingredient Checklist 2 tablespoons all-purpose flour 3 tablespoons plain breadcrumbs 3/4 teaspoon coarse salt, plus more for seasoning 1/4 teaspoon freshly ground pepper 2 large eggs, lightly beaten 3 pounds russet potatoes 1 medium onion, grated on the large, round holes of a box grater Peanut oil, for frying Chunky Applesauce, for serving (optional) Sour cream, for serving (optional)
Cook’s Notes The secret to really crisp latkes is to squeeze out as much of the moisture as possible before frying.
Gallery Talia’s Favorite Latkes
Recipe Summary Servings: 8 Yield: Makes 24
Gallery
Talia's Favorite Latkes
Talia’s Favorite Latkes
Talia’s Favorite Latkes
Recipe Summary Servings: 8 Yield: Makes 24
Recipe Summary
Servings: 8 Yield: Makes 24
Servings: 8
Yield: Makes 24
8
Makes 24
Ingredients
Ingredients
- 2 tablespoons all-purpose flour 3 tablespoons plain breadcrumbs 3/4 teaspoon coarse salt, plus more for seasoning 1/4 teaspoon freshly ground pepper 2 large eggs, lightly beaten 3 pounds russet potatoes 1 medium onion, grated on the large, round holes of a box grater Peanut oil, for frying Chunky Applesauce, for serving (optional) Sour cream, for serving (optional)
Directions
With a fork, mix flour, breadcrumbs, salt, pepper, and eggs in a bowl; set aside.
Fill a large bowl with cold water. Peel half the potatoes; grate on the small, teardrop-shaped holes of a box grater, transferring potatoes to cold water as you work to prevent discoloration. Repeat with remaining potatoes, this time grating on the large, round holes.
Using a slotted spoon, transfer potatoes to a colander lined with a clean kitchen towel; add grated onion. Fold potatoes and onion in towel until as dry as possible; transfer to a large bowl.
Mix in reserved egg mixture. Form into 3- to 4-inch patties. In a medium nonstick skillet, heat 1/4 inch oil over medium-high heat until a drop of potato mixture sizzles upon contact. Reduce heat to medium. Fry latkes in batches, turning once, until deep golden brown, two to three minutes per side. Drain on paper towels; season with salt. Serve with applesauce and sour cream, as desired.
Cook’s Notes The secret to really crisp latkes is to squeeze out as much of the moisture as possible before frying.
Cook’s Notes
The secret to really crisp latkes is to squeeze out as much of the moisture as possible before frying.
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 1
Add Rating & Review
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 1
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 1
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 1
5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 1
All Reviews for Talia’s Favorite Latkes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Talia’s Favorite Latkes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
