Potato Latkes are crispy, golden, and delicious fried potato pancakes that are a traditional dish, especially during Hanukkah. They are made with grated potatoes, onions, eggs, and a few other simple ingredients, and are typically served with sour cream or applesauce for dipping. Here’s a classic recipe to make your own:
Ingredients:
- 4 large russet potatoes (peeled)
- 1 medium onion (peeled)
- 2 large eggs
- 1/4 cup all-purpose flour (or matzo meal for a more traditional touch)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (optional, for extra crispiness)
- Vegetable oil (for frying)
- Sour cream or applesauce (for serving)
Instructions:
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Prepare the Potatoes and Onion:
- Grate the potatoes and onion using a box grater or a food processor. Place the grated potatoes and onion into a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This is key for getting crispy latkes!
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Make the Latke Mixture:
- In a large bowl, whisk the eggs. Add the flour (or matzo meal), salt, pepper, and baking powder (if using) and mix to combine.
- Add the grated potatoes and onion to the bowl and stir everything together until it’s evenly mixed.
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Heat the Oil:
- Pour about 1/4 inch of vegetable oil into a large skillet or frying pan. Heat the oil over medium-high heat until it’s hot but not smoking. You can test the oil by dropping a small bit of the latke mixture into the pan—if it sizzles immediately, the oil is ready.
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Fry the Latkes:
- Using a spoon or your hands, scoop about 2 tablespoons of the latke mixture and form it into a small pancake shape. Carefully drop it into the hot oil.
- Flatten the latkes slightly with the back of a spoon to ensure even cooking. Fry them for about 3-4 minutes per side, or until they are golden brown and crispy. You may need to adjust the heat to keep the oil from getting too hot or too cool.
- Transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
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Serve:
- Serve your crispy potato latkes hot with a dollop of sour cream or applesauce on the side.
Tips:
- Squeeze the Moisture Out: It’s important to remove as much moisture as possible from the grated potatoes to ensure the latkes are crispy.
- Keep Warm: If you’re making a large batch, you can keep the latkes warm in a 200°F (90°C) oven on a baking sheet while you finish frying the rest.
- Customize: Add some chopped fresh herbs (like parsley) or garlic to the batter for extra flavor.
Potato Latkes are the ultimate crispy, savory treat, and they’re perfect for any special occasion, especially Hanukkah. Enjoy the crunchy goodness!