The Easiest Crispy Latkes
These are seriously the best and Easiest way to make Crispy Latkes. I use frozen potato puffs instead of grated potatoes, so you get crispy-outside, soft-inside potato pancakes in about half the time. Serve them with applesauce or sour cream.
Ingredients
- 1 19-ounce package potato puffs
- 1 egg
- 1/2 small yellow onion
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- Salt
- Pepper
- High heat oil for frying like avocado oil or canola oil
- Chives to garnish; sour cream and/or applesauce to dip
Instructions
- Preheat the oven to 425 F. Add the potato puffs to a baking sheet and spread in an even layer. Bake in the preheated oven for about 20 minutes, until almost fully cooked through.
- Once the puffs have cooled for a few minutes, add them to a large bowl. Mash them using a fork.
- Cut the onion into quarters and add to a food processor. Grate into fine pieces.
- Add the grated onion, egg, flour, and baking powder, plus salt and pepper to the bowl with the potato puffs. Mix everything together well.
- Add enough oil to a large pan to fill it about 1/4 inch. Turn the heat to high and let the oil get hot. Using your hands, shape the dough into a round latke shape and flatten slightly (about the size of your palm – you’ll have enough for about 8-10 latkes). Add to the hot oil and flip after about 5 minutes, or once golden. Cook for another 5 minutes on the other side.
- Transfer latkes to a plate lined with paper towel to absorb some of the extra oil. Garnish with chives and serve with sour cream and/or applesauce.