Things You'll Need:
- Potatoes
- Onions
- Olive Oil
- Flour
- Egg
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Step 1
The ratio of potato to onion is key:
You need about three potatoes to one onion. Grate the potatoes and onion - you can peel a bunch of potatoes ahead of time and keep them in water to stop them from turning brown. Use the largest holes on the grater and watch out for your knuckles as you do! -
Step 2
Salt, flour, and egg are also important:
Add one egg per three potatoes and one onion. Also about two tablespoons of flour. (Too much flour and it won't cook in the time it takes to cook the latkes!) About a teaspoon of salt is more than enough. Be sure to mix it all up really well. Beat the egg ahead of time if you have trouble mixing it all up. -
Step 3
Olive oil to about two inches in a pan. Heat until you see ripples on the surface:
Get the oil nice and hot. The idea is to be able to drop the latke mix in serving spoon sized amounts into the oil. You want the latkes to float a bit but they don't have to float the way donuts do so about two inches of oil is generally just fine. -
Step 4
Flip the latkes over once and cook until browned:
Once they're nice and brown on both sides, they're ready! Remove them with tongs or a slotted spoon. Put them on paper towel to absorb some of the oil. -
Step 5
Serve with sour cream and applesauce and get started on the next batch!
