Get ready to transform your breakfast routine with these mouthwatering Breakfast Potato Latkes that are about to become your new obsession! Imagine golden, crispy potato pancakes with a perfect crunch, elevated by the unexpected twist of savory tamari almonds. These aren't just any latkes - they're a culinary adventure that bridges traditional Jewish comfort food with a modern, gourmet twist that will have your taste buds dancing and your family begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 2 large potatoes, grated
- 1 onion, grated
- 2 eggs
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup tamari almonds
- Oil for frying
Instructions
- Wash and scrub potatoes thoroughly. Peel if desired, then grate potatoes using a box grater or food processor, placing grated potato into a clean kitchen towel.
- Squeeze excess moisture from grated potatoes by twisting the kitchen towel tightly, removing as much liquid as possible to ensure crispy latkes.
- Grate onion using the same grater and combine with potato in a large mixing bowl.
- Add eggs, flour, salt, and pepper to the potato-onion mixture. Mix thoroughly until all ingredients are well incorporated and form a cohesive batter.
- Heat a large skillet or griddle over medium-high heat. Add enough oil to cover the bottom of the pan with approximately 1/4 inch depth.
- Using a 1/4 cup measure, scoop potato mixture and carefully drop into hot oil. Flatten each latke with a spatula to create thin, crispy pancakes.
- Fry latkes for 3-4 minutes on each side until golden brown and crispy, adjusting heat to prevent burning.
- Remove latkes and drain on paper towels to remove excess oil.
- Crush tamari almonds coarsely and sprinkle over warm latkes as a garnish before serving.
- Serve immediately while hot and crisp, optionally with sour cream or applesauce as traditional accompaniments.
Tips
- Moisture is the enemy of crispiness! Always squeeze out as much liquid from your potatoes as possible using a clean kitchen towel.
- Use medium-high heat to achieve that perfect golden-brown exterior without burning.
- Don't overcrowd the pan - give each latke room to crisp up beautifully.
- For extra crispiness, let the grated potato mixture sit for 5-10 minutes to allow excess moisture to separate.
- Keep latkes warm in a low-temperature oven (200°F) if you're making multiple batches to maintain their crispness.
- The tamari almonds add a gourmet touch - crush them just before serving to maintain their crunch.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 95mg
