Potato latkes are a traditional Jewish dish often enjoyed during Hanukkah, though they can be made year-round. These crispy pancakes are made from grated potatoes, onions, eggs, and a bit of flour or matzo meal. Frying them in oil connects to the holiday's story of the miracle of oil lasting eight days.
Making Potato Latkes Recipe:
1. Ingredients
2 large russet potatoes (about 1 pound), peeled and grated, 1 small onion, grated, 1 large egg, lightly beaten, 2 tablespoons all-purpose flour or matzo meal, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup vegetable oil (for frying), applesauce and sour cream (for serving, optional)
2. Prepare the Potatoes and Onion
Grate the peeled potatoes and onion using a box grater or food processor. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer to a large bowl.
3. Mix the Batter
Add the beaten egg, flour (or matzo meal), salt, and black pepper to the bowl with the grated potatoes and onion. Stir until all ingredients are well combined.
4. Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking. Test the oil by dropping a small amount of batter into it; if it sizzles immediately, the oil is ready.
5. Form and Fry the Latkes
Scoop about 1/4 cup of the potato mixture per latke and carefully place it into the hot oil. Flatten slightly with a spatula. Fry in batches, avoiding overcrowding the pan, until golden brown and crispy (about 3-4 minutes per side).
6. Drain and Serve
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve hot with applesauce, sour cream, or your preferred toppings.
Traditions and Heritage of Potato Latkes Recipe
Potato Latkes Recipe
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Crispy Potato Latkes – A Classic Comfort Food
Latkes are the equivalent of Jewish potato pancakes!
Golden brown, crispy on the outside, and tender on the inside—Potato Latkes are a beloved dish with deep cultural roots, particularly in Jewish cuisine. Traditionally served during Hanukkah, these delicious fried potato pancakes are made with simple ingredients like grated potatoes, onions, eggs, and flour, then pan-fried to perfection.
What makes latkes so special is their irresistible crunchy texture and savory flavor, making them a favorite side dish or appetizer any time of the year. Whether you serve them with applesauce for a touch of sweetness or sour cream for a tangy contrast, latkes are guaranteed to be a hit at your table.
Perfect for holidays, brunches, or just a cozy meal at home, this easy-to-follow latke recipe will guide you to achieving the crispiest, most flavorful potato pancakes. Let’s get cooking!
Crispy Potato Latkes
These crispy and golden **Potato Latkes** are a classic comfort food, perfect for Hanukkah or any time you’re craving a crispy, savory treat. Made with shredded potatoes, onions, and a touch of seasoning, these latkes are pan-fried to perfection, creating a crunchy exterior with a tender, flavorful center. Serve them with applesauce or sour cream for a traditional touch!
- 4 large russet potatoes (peeled)
- 1 small onion (grated)
- 2 large eggs (beaten)
- ¼ cup all-purpose flour (or matzo meal for a gluten-free option)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (for extra crispiness)
- ½ teaspoon garlic powder (optional)
- ½ cup vegetable oil (for frying)
- **Prepare the Potatoes:** Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
- **Mix Ingredients:** In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour (or matzo meal), salt, pepper, baking powder, and garlic powder (if using). Stir well to combine.
- **Heat the Oil:** In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until shimmering.
- **Form the Latkes:** Scoop about ¼ cup of the potato mixture for each latke and flatten slightly. Carefully place them in the hot oil.
- **Fry Until Golden:** Cook for 3-4 minutes per side, or until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- **Repeat & Serve:** Continue frying in batches, adding more oil as needed. Serve warm with applesauce or sour cream.
– For extra crispiness, fry in small batches and avoid overcrowding the pan.
– Keep latkes warm in a 200°F (93°C) oven while frying the rest.
– Swap out russet potatoes for Yukon Golds for a creamier texture.
– To make ahead, freeze latkes in a single layer and reheat in the oven at 375°F (190°C) for 10 minutes.
Frequently Asked Questions
What are potato latkes?
Potato latkes are traditional Jewish potato pancakes made from grated potatoes, onions, eggs, and flour or matzo meal, then fried until crispy. They are commonly eaten during Hanukkah but enjoyed year-round.
What type of potatoes are best for latkes?
Russet potatoes are the best choice for latkes because they are starchy and help create a crispy texture. Yukon Gold potatoes can also be used for a slightly creamier result.
How do you keep potato latkes from falling apart?
To prevent latkes from falling apart, squeeze out as much moisture as possible from the grated potatoes and onions, use enough binding ingredients like eggs and flour/matzo meal, and ensure the oil is hot enough before frying (around 375u00b0F/190u00b0C).
Can you make potato latkes ahead of time?
Yes, you can make latkes ahead of time. After frying, let them cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in the oven at 375u00b0F (190u00b0C) until crispy.
What do you serve with potato latkes?
Traditional toppings include applesauce and sour cream. Other popular options include smoked salmon, Greek yogurt, or chives. They can also be served as a side dish with brisket or roasted chicken.
I had some non-Jewish friends round who wanted to try latkes, so made them for them. We only usually have levivot at chanukah, but enjoyed them nonetheless.