Ingredients for Jewish Eta Estomin's Potato Latkes
- 3 large russet potatoes (about 2 lbs), peeled
- 1 medium yellow onion, peeled
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt (or to taste)
- Vegetable Oil
- Sour Cream
- Applesauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jewish Eta Estomin's Potato Latkes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Jewish Eta Estomin's Potato Latkes
- Peel and coarsely grate the potatoes using a box grater.
- Place the grated potatoes in a clean kitchen towel or several layers of cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy latkes!
- Peel and finely grate the onion. Add it to the squeezed-out potatoes.
- In a large bowl, whisk together the eggs, flour, and salt.
- Gently fold the egg mixture into the potato and onion mixture. Do not overmix.
- Heat the vegetable oil in a large, heavy-bottomed frying pan over medium-high heat. The oil is ready when a small piece of batter sizzles immediately upon contact.
- Using a spoon or a small ice cream scoop, drop spoonfuls of the potato mixture into the hot oil, ensuring not to overcrowd the pan. Adjust heat to prevent burning.
- Fry the latkes for 2-3 minutes per side, or until they are golden brown and crispy. Use a spatula to carefully flip.
- Remove the cooked latkes from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the latkes immediately with your favorite toppings such as sour cream and/or applesauce.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
17g
Fat
4g
Carbs
23g
