Equipment
Ingredients
Vegetable Base
- 500 g potatoes, peeled
- 1 onion, peeled
- 2 garlic, minced
Binder & Seasoning
- 1 egg, beaten
- 30 g all-purpose flour
- 5 g salt
- 1 g black pepper
Frying
- 120 ml vegetable oil
Nutrition (per serving)
Method
Grate the peeled potatoes and onion using the large holes of a box grater into a clean kitchen towel or cheesecloth.
Gather the towel corners and twist tightly over a sink to squeeze out as much liquid as possible from the potato-onion mixture. This is critical for crispiness.
Transfer the dry potato mixture to a large bowl. Add the minced garlic, beaten egg, flour, salt, and black pepper. Mix with a fork until thoroughly combined.
Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat until it reaches approximately 175°C/350°F (shimmering but not smoking).
Scoop about 60ml (1/4 cup) of batter per pancake into the hot oil. Flatten gently with the back of a spatula to form a disc about 1cm thick. Do not overcrowd the pan.
Fry for 3 to 4 minutes per side until deeply golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Chef's Notes
- Work quickly once the potatoes are grated to prevent oxidation (turning pink/grey). The onion helps delay this, but speed is key.
- For the ultimate texture, use starchy potatoes (Russets) rather than waxy ones. Starch creates the crispy exterior.
- Don't skip the garlic; while traditional latkes often omit it, the garlic here adds a savory depth that elevates them as a side dish.
- Serve immediately with sour cream and chives for a savory route, or applesauce for a sweet-savory contrast.
Storage
Refrigerator: 2 days — Best eaten fresh; texture degrades quickly in fridge.
Freezer: 2 months — Freeze in single layers, then bag. Reheat from frozen.
Reheating: Reheat in a 190°C (375°F) oven for 5-8 minutes until crisp. Do not microwave.
