Get ready to transform your kitchen into a flavor paradise with these irresistible potato latkes that are guaranteed to become your new favorite comfort food! These golden, crispy potato pancakes are more than just a dish - they're a celebration of tradition, texture, and mouthwatering deliciousness that will have your family and friends begging for seconds. Whether you're celebrating Hanukkah or simply craving a spectacular side dish, these latkes are about to become your ultimate culinary secret weapon.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 4 medium potatoes, grated
- 1 onion, grated
- 2 eggs
- 1/4 cup flour
- Salt to taste
- Vegetable oil for frying
Instructions
- Wash and peel the potatoes, then grate them using a box grater or food processor, using the large-hole side.
- Immediately place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This is crucial for achieving crispy latkes.
- Grate the onion and mix it with the drained potato shreds in a large mixing bowl.
- Add eggs, flour, and salt to the potato-onion mixture. Mix thoroughly until all ingredients are well combined.
- Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches approximately 375°F (190°C).
- Using a large spoon or measuring cup, drop small mounds of the potato mixture into the hot oil, gently flattening them with the back of the spoon.
- Fry latkes for 3-4 minutes on each side, or until they are golden brown and crispy around the edges.
- Remove latkes with a slotted spatula and drain on a paper towel-lined plate to remove excess oil.
- Sprinkle with additional salt if desired and serve immediately while hot and crisp.
- Traditionally serve with applesauce or sour cream as accompaniments.
Tips
- Moisture is the Enemy of Crispiness: Always squeeze out as much liquid as possible from your grated potatoes. Use a clean kitchen towel and press firmly to remove excess water.
- Temperature Matters: Ensure your oil is at the right heat (around 375°F) for perfect golden-brown latkes. Too cool, and they'll be greasy; too hot, and they'll burn.
- Don't Overcrowd the Pan: Fry latkes in batches to maintain oil temperature and ensure each pancake gets crispy edges.
- Use Starchy Potatoes: Russet potatoes work best due to their high starch content, which helps create that perfect crispy texture.
- Serve Immediately: Latkes are best enjoyed right after cooking when they're at their crispiest. If you need to keep them warm, place them on a wire rack in a low oven.Pro Tip: For extra flavor, try adding a pinch of garlic powder or some finely chopped chives to your potato mixture!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 70mg
