Potato latkes should be nice and crispy on the outside with a pillowy soft inside. This recipe is EASIER than any other recipe and it makes perfect latkes!
Line a large plate with paper towels and set it aside. Place a large skillet on a burner and add enough oil to reach a depth of about half an inch. Heat over medium to medium-high heat until the oil is shimmering.
Add the potatoes, eggs, flour, baking powder, and salt to a large mixing bowl. Mix thoroughly to ensure everything is distributed evenly.
Test the heat of the oil by putting a small amount of the mixture in the oil. If it sizzles and fries immediately, the oil is hot enough.
Use a large spoon to scoop up some of the mixture (about 1/3 cup). Press it into the spoon so everything will stick together. Gently slip it into the oil. Use the back of the spoon to press down lightly on top of the latke to flatten it out a little. Continue adding latkes to the skillet until you have 6 cooking.
Cook for about 7 to 10 minutes on one side. When golden brown, flip each latke over and cook for another 7 to 10 minutes until golden brown on that side as well. Remove to a plate lined with paper towels to soak up excess oil.
When the first batch is done, cook the rest of the latkes. There should be approximately 6 more. When done, remove the latkes to the plate. Serve immediately with your choice of toppings.
To make these potato latkes gluten free, substitute your favorite gluten free flour (I've used a gluten free all purpose mix and also sorghum flour successfully) and ensure that all your other ingredients are gluten free.
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