Get ready to embark on a culinary journey that transforms simple potatoes into golden, crispy perfection! These Lucky Jew Years Latkes aren't just a recipe—they're a delicious piece of cultural heritage that will make your taste buds dance with joy. Whether you're celebrating Hanukkah or simply craving a mouthwatering potato pancake, these latkes promise to be the star of your dining table, delivering a crunch that echoes generations of traditional Jewish cooking.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 4 large potatoes, grated
- 1 onion, grated
- 2 eggs
- 1/4 cup flour
- Salt and pepper to taste
- Vegetable oil for frying
- Sour cream and applesauce for serving
Instructions
- Prepare your ingredients by washing and peeling the potatoes. Use a box grater or food processor to grate potatoes and onion finely.
- Place grated potatoes and onion in a clean kitchen towel. Squeeze out as much liquid as possible over a sink to remove excess moisture, which helps create crispy latkes.
- In a large mixing bowl, combine the drained potato and onion mixture with eggs, flour, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be about 1/4 inch deep and hot enough that a small piece of potato sizzles immediately when dropped in.
- Using a large spoon or 1/4 cup measuring cup, carefully drop potato mixture into hot oil, flattening each latke slightly with the back of the spoon to create a thin, crispy pancake.
- Fry latkes for approximately 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Remove latkes with a slotted spatula and drain on paper towels to remove excess oil. Sprinkle with additional salt if desired.
- Serve immediately while hot, accompanied by traditional toppings of sour cream and applesauce.
Tips
- • The secret to ultra-crispy latkes is removing as much moisture as possible from the potatoes. Use a clean kitchen towel and squeeze firmly!• Maintain your oil temperature around 375°F for the perfect golden-brown exterior.• Don't overcrowd the pan—this ensures each latke gets crispy and cooks evenly.• For extra flavor, try adding a pinch of garlic powder or fresh chives to your mixture.• Serve immediately after cooking to preserve the maximum crispiness.• If preparing for a crowd, you can keep latkes warm in a low-temperature oven (200°F) on a wire rack for short periods.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
