Latkes, the iconic potato pancakes, have been a cherished dish in Jewish cuisine for generations. Crispy on the outside and tender on the inside, these golden delights are more than just a Hanukkah favorite; they’re a celebration of history, family, and the simple pleasures of comfort food. Our Crispy Potato Latkes recipe brings you the essence of this tradition, guiding you through the steps to create these delectable pancakes that are perfect for sharing with loved ones during festive occasions or any day you crave a taste of home-cooked goodness.
Crispy Potato Latkes: A Celebration of Tradition and Flavor
Crispy Potato Latkes capture the essence of tradition and warmth. Made from grated potatoes, onions, and a few key ingredients, these golden pancakes are fried to perfection, resulting in a satisfying crunch with each bite. Whether served with applesauce, sour cream, or your favorite topping, these latkes are a versatile and beloved dish that brings joy to every occasion.
Equipment
- frying pan
- grater
- large skillet
- large bowl
Ingredients
- potatoes
- onion
- eggs
- all purpose flour
- salt
- black pepper
- vegetable oil
Instructions
- Using the coarse grating blade of a food processor or a box grater, grate the peeled potatoes and onion. Place the grated mixture in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour or matzo meal, salt, and black pepper. Mix well to form a thick batter. The flour helps bind the ingredients and create a crispy texture.
- In a large skillet, heat vegetable oil over medium-high heat. The oil should be hot enough to sizzle when a small amount of batter is dropped into it.
- Using your hands or a spoon, shape the batter into small pancakes, about 3 inches in diameter. Carefully place the latkes into the hot oil, flattening them slightly with the back of the spoon. Fry in batches to avoid overcrowding the pan.
- Fry the latkes for about 3-4 minutes per side, or until they are deep golden brown and crispy. Use a slotted spatula to flip them over halfway through cooking.
- Remove the cooked latkes from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the crispy potato latkes hot, accompanied by applesauce, sour cream, or your favorite toppings. Enjoy the delicious flavors and the satisfying crunch of these classic treats.
Video
Notes
- For variation, you can add grated vegetables like carrots or zucchini to the potato mixture for different textures and flavors.
- Latkes are best served immediately to retain their crispiness. If you need to keep them warm before serving, place them on a baking sheet in a low oven (around 200°F or 93°C) until ready to serve.
Nutrition
Serving: 500g
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