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Thick and Creamy Potato Latkes

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Shredded potatoes and onions are fried into crispy little potato pancakes that are crispy on the outside and creamy on the inside. These thick and creamy potato latkes are wonderful to serve for a Hanukkah celebration or as a side dish to any meal.

I love that you can prepare these latkes ahead of time and reheat them in the oven just before serving.

Serve with applesauce or sour cream for a traditional Hanukkah appetizer that everyone will love.

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Thick and Creamy Potato Latkes

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 14 3-inch latkes
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Ingredients 

  • 2 pounds Yukon Gold potatoes or russet potatoes, peeled
  • 1 medium yellow onion, peeled and cut into eighths
  • 1 large egg
  • 4 medium scallions, white and green parts, minced
  • 3 tablespoons minced fresh parsley leaves
  • 2 tablespoons matzo meal, optional
  • 1 1/2 teaspoons table salt
  • Ground black pepper to taste
  • 1 cup vegetable oil for frying

Instructions

  • In the bowl of a food processor fitted with the coarse shredding blade, grate potatoes. Place half the potatoes in fine mesh sieve set over medium bowl and reserve. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one-second pulses. Mix with reserved potato shreds in sieve and press against sieve to drain as much liquid as possible into bowl below. Let potato liquid stand until starch settles to bottom, about one minute. Pour off liquid, leaving starch in bowl. Beat egg, then potato mixture, scallions, parsley, matzo meal, salt and pepper into starch.
  • Heat 1/4-inch depth of oil in 12-inch skillet over medium-high heat until shimmering. Working one at a time, place 1/4 cup potato mixture, squeezed of excess liquid and pressed into 1/2-inch thick disc, in oil. Press gently with nonstick spatula; repeat until five latkes are in pan.
  • Maintaining heat so fat bubbles around latke edges, fry until golden brown on bottom and edges, about three minutes. Turn and continue frying until golden brown all over, about three minutes more. Drain on a triple thickness of paper towels set on wire rack over a jelly roll pan. Repeat with remaining potato mixture, returning oil to temperature between each batch and replacing oil after every second batch. Season with salt and pepper to taste and serve immediately.

Notes

Source: Cook’s Illustrated, November 1997
Author: Laura

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