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+ servings
Sense & Edibility's Puffy Latkes

Puffed Potato Pancakes (Latkes)

Course: Starters
Cuisine: Eastern European
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 servings
Author: Marta Rivera
Customize these puffy treats with your choice of toppings.
Print Recipe

Ingredients

  • 1 lb Russet potatoes grated
  • 1 lb Yukon Gold potatoes grated
  • water for soaking
  • 1 medium white onion grated
  • 6 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp baking powder
  • 2 large eggs lightly beaten
  • vegetable oil for frying

Toppings:

Instructions

  • Soak your grated potatoes in a bowlful of cold water for 15 minutes. Drain in a colander, lightly squeezing to extract excess water. Transfer the potatoes to a clean kitchen towel. Wring out the potatoes by twisting the towel.
  • Preheat 3 cups of vegetable oil in a 3qt skillet to 350-375°F.
  • Meanwhile, in a large mixing bowl, combine the potatoes, onion, flour, salt, baking powder, and eggs. Mix well to combine. 
  • Scoop a 1/4 cup of the potatoes into the hot oil, carefully. Fry for 3-4 minutes, or until the sides turn a golden brown. Flip the latkes over and fry an additional 3-4 minutes. Remove the latkes from the oil using a slotted spoon and drain on a paper-towel lined dish.
  • Continue frying until all the batter has been used. 
  • Top with your desired ingredients and enjoy immediately.