Crispy Potato Latkes

Russet potatoes onion eggs apple all-purpose flour salt oil for frying


Grate the potatoes, onion, and apple. Squeeze out the water.

Add the eggs, salt, and 1/2 cup of flour.  Add a tablespoon more of flour at a time until it starts to stick together.

Latkes should be 3-4 in. wide & less than 1-in. thick in the middle. Fry in oil until golden brown on each side, flip, and keep cooking until dark golden brown on both sides.

Drain the cooked latke on a wire rack, on paper towels, or on a brown paper bag for 2 minutes before serving.

Serve with applesauce or sourcream!

Head to Proportional Plate for the full recipe with tips and tricks.