This delicious and easy potato latke recipe, inspired by Martha Stewart, is perfect for a quick, comforting meal or a festive treat. Crispy on the outside and tender inside, these savory pancakes use simple, common ingredients you likely have at home. Serve with creamy sour cream or applesauce for a classic pairing everyone will love!
Recipe Ingredients:
- 4 large russet potatoes, peeled
- 1 small white onion, finely grated
- 2 large eggs, lightly beaten
- ¼ cup beer
- 3 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- Freshly ground black pepper
- Vegetable oil, for frying
- Pink Applesauce for Potato Latkes, for serving
- Sour cream, for serving
- Osetra caviar, for serving (optional)
How To Make Potato Latkes Recipe?
- Preheat oven and prepare potatoes: Preheat the oven to 200°F / 95°C to keep latkes warm. Grate the potatoes into long strips, working directly into a large bowl of ice water to prevent discoloration.
- Drain and dry potatoes: Using a strainer or slotted spoon, transfer the grated potatoes to a separate large bowl lined with a clean kitchen towel. Squeeze gently to remove excess water.
- Reserve potato starch: Let the bowl of potato water sit undisturbed for 10 minutes. Carefully pour off the water, leaving behind the milky starch at the bottom. Add the starch back to the grated potatoes.
- Mix the ingredients: Add the grated onion, eggs, beer, flour, salt, and pepper to the bowl of potatoes. Stir until well combined.
- Heat oil and fry latkes: Heat ¼ inch / 6 mm of vegetable oil in a heavy nonstick skillet over medium-high heat. Spoon about ½ cup / 120 ml of the potato mixture per pancake into the skillet and flatten slightly.
- Cook latkes: Fry for 4–5 minutes per side, or until golden brown and crispy. Transfer cooked latkes to a paper towel-lined baking sheet to drain and keep warm in the oven.
- Serve: Plate the latkes with sour cream, Pink Applesauce, or Osetra caviar for an indulgent touch. Serve immediately and enjoy!
Recipe Tips:
- Squeeze out the moisture completely: Too much water in the potatoes will make the latkes soggy. Use a clean kitchen towel to wring out as much liquid as possible before mixing.
- Don’t skip the starch: Let the potato water sit and use the starch from the bottom of the bowl—it helps bind the mixture and makes the latkes crispier.
- Use the right oil temperature: Heat the oil to medium-high. If it’s too cool, the latkes will absorb oil and become greasy; too hot, and they’ll burn before cooking through.
- Flatten the pancakes: Gently press the latkes with a spatula after placing them in the pan to ensure even cooking and a crispy texture.
- Keep them warm in the oven: To keep latkes crispy while frying in batches, place them on a baking sheet in a low oven (200°F/95°C). Don’t stack them—they’ll get soggy!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover potato latkes cool to room temperature. Place them in an airtight container, separating layers with parchment paper to prevent sticking, and refrigerate for up to 3 days.
- Freeze: Allow the latkes to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
- Reheat: Preheat the air fryer to 350°F/175°C. Arrange the latkes in a single layer and heat for 5–7 minutes until warmed through and crispy.
Nutrition Facts
- Calories: 99
- Total Fat: 5.5g
- Saturated Fat: 0.9g
- Cholesterol: 35mg
- Sodium: 283mg
- Potassium: 230.1mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1.2g
- Sugars: 0.7g
- Protein: 2.2g
Check out More Recipes:
Martha Stewart Potato Latkes
Description
This delicious and easy potato latke recipe, inspired by Martha Stewart, is perfect for a quick, comforting meal or a festive treat. Crispy on the outside and tender inside, these savory pancakes use simple, common ingredients you likely have at home. Serve with creamy sour cream or applesauce for a classic pairing everyone will love!
Ingredients
Instructions
- Preheat oven and prepare potatoes: Preheat the oven to 200°F / 95°C to keep latkes warm. Grate the potatoes into long strips, working directly into a large bowl of ice water to prevent discoloration.
- Drain and dry potatoes: Using a strainer or slotted spoon, transfer the grated potatoes to a separate large bowl lined with a clean kitchen towel. Squeeze gently to remove excess water.
- Reserve potato starch: Let the bowl of potato water sit undisturbed for 10 minutes. Carefully pour off the water, leaving behind the milky starch at the bottom. Add the starch back to the grated potatoes.
- Mix the ingredients: Add the grated onion, eggs, beer, flour, salt, and pepper to the bowl of potatoes. Stir until well combined.
- Heat oil and fry latkes: Heat ¼ inch / 6 mm of vegetable oil in a heavy nonstick skillet over medium-high heat. Spoon about ½ cup / 120 ml of the potato mixture per pancake into the skillet and flatten slightly.
- Cook latkes: Fry for 4–5 minutes per side, or until golden brown and crispy. Transfer cooked latkes to a paper towel-lined baking sheet to drain and keep warm in the oven.
- Serve: Plate the latkes with sour cream, Pink Applesauce, or Osetra caviar for an indulgent touch. Serve immediately and enjoy!
Notes
- Squeeze out the moisture completely: Too much water in the potatoes will make the latkes soggy. Use a clean kitchen towel to wring out as much liquid as possible before mixing.
- Don’t skip the starch: Let the potato water sit and use the starch from the bottom of the bowl—it helps bind the mixture and makes the latkes crispier.
- Use the right oil temperature: Heat the oil to medium-high. If it’s too cool, the latkes will absorb oil and become greasy; too hot, and they’ll burn before cooking through.
- Flatten the pancakes: Gently press the latkes with a spatula after placing them in the pan to ensure even cooking and a crispy texture.
- Keep them warm in the oven: To keep latkes crispy while frying in batches, place them on a baking sheet in a low oven (200°F/95°C). Don’t stack them—they’ll get soggy!
Martha Stewart Potato Latkes