Crispy Potato Latkes (Not Just for Hanukkah)
Yield 20 latkes
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Description
Potato Latkes fall into that wonderful category of Jewish comfort foods. They are so delicious and satisfying that everyone will be asking for more. Kosher, Pareve
Equipment
- Food processor OR a grater
- Cheese cloth OR a tea towel OR a paper towel
- Cooling rack optional
Ingredients
- 4 large potatoes (about 3 lbs/1.5 Kg), washed and peeled
- 1 medium to large onion, peeled
- 2 large eggs
- 4 tablespoons (40 grams) all-purpose flour or a little more if needed
- 1/4 teaspoon baking powder
- salt and pepper to taste
- neutral oil like Canola, for frying
Optional for serving
- applesauce, sour cream, and smoked salmon
Instructions
- Use a box grater or food processor to grate the potatoes and onion coarsely. Immerse the grated potatoes in cold water to keep them from browning. If you have time, let them soak for 30 to 60 minutes. Soaking in water removes excess potato starch, which helps achieve maximum crispness. Drain and rinse in cold water.
- Wrap the grated potatoes and onion in a clean tea towel or cheesecloth, hold over a bowl or sink, and twist the towel to squeeze out the moisture. Get as much liquid out before adding the other ingredients. That's a step you don't want to skip!
- Add grated potatoes, onion, flour, eggs, baking powder, salt, and pepper in a large bowl. Stir well. Form your latke mixture into compact patties. I generally use about three tablespoons of mixture per latke.
- Add oil to a depth of about 1/4 inch in a large skillet set over medium-high heat. Heat until hot, but not smoking. If the oil starts to smoke or the latkes are burning, turn the heat down slightly, wait a few minutes, and then test it again.
- Fry the latkes in small batches for about 3 to 4 minutes per side. Watch for crispness and color; you want them to be a beautiful golden brown.
- Drain on paper towels or place them on a cooling rack.
- Serve warm with a generous dollop of sour cream and applesauce.
Notes
How to Store and Freeze Potato Latkes?
Like most fried foods, potato latkes taste best the day they are made, as soon as they're cool enough to eat. Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. If you have leftovers or want to make them ahead, you can wrap them in foil or place them in an airtight container in the fridge for a couple of days. To freeze, drain the latkes and allow them to cool. Then place them in single layers separated by wax or parchment paper in an airtight sealed freezer bag or container. To serve, pop them straight into a hot oven (400°F/200°C) for 10 to 15 minutes. Tried this recipe? Tag@mamalivingabroad