Description
Crispy Potato Latkes
Ingredients
4 medium russet potatoes, peeled
1 small onion
2 large eggs
1/3 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 cup vegetable oil (for frying)
Chopped green onions (for garnish)
Sour cream or applesauce (for serving)
Directions
Grate potatoes and onion: Using a box grater, finely grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
Mix the batter: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix until fully combined.
Heat the oil: Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Form the latkes: Scoop about 2 tablespoons of the mixture and flatten into small patties.
Fry until golden: Carefully place the patties in the hot oil. Cook for 3-4 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve and enjoy: Garnish with chopped green onions and serve warm with sour cream or applesauce.
Time:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 latkes
Calories: ~120 kcal per latke
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Step-by-Step Guide
Follow these detailed instructions for perfect latkes every time. After grating the potatoes and onion, wringing them in a towel is the most crucial step for crispiness. Let the squeezed mixture sit in the bowl for a minute, then pour off any additional liquid that accumulates. When mixing the batter, do not overwork it—just combine until the flour is incorporated. Test your oil’s temperature by dropping a small bit of batter in; it should sizzle immediately. Use a spatula to gently press each patty flat in the pan. Do not overcrowd the skillet, as this lowers the oil temperature and leads to soggy latkes. Keep cooked latkes warm on a wire rack set over a baking sheet in a 200°F oven while you finish frying the remaining batches.
Serving Suggestions
While classic sour cream and applesauce are traditional, explore these delicious pairings. For a savory twist, top with smoked salmon, crème fraîche, and a sprinkle of fresh dill. A dollop of garlic herb labneh or tzatziki makes a tangy alternative. For a sweet and savory combination, try fig jam with crumbled goat cheese. Serve latkes as a hearty breakfast with a side of scrambled eggs, or as a festive appetizer for holiday gatherings.
How-to Summary
Grate potatoes and onion, then thoroughly squeeze dry. Mix with eggs, flour, salt, and pepper. Heat 1/4 inch of oil in a skillet until shimmering. Form mixture into small patties and fry for 3-4 minutes per side until deeply golden and crispy. Drain on paper towels and serve immediately with your chosen toppings.
Frequently Asked Questions
Can I make the batter ahead of time? No, preparing the batter in advance will cause the potatoes to oxidize and release more water, resulting in gray, soggy latkes. Grate and mix just before frying.
What’s the best potato to use? Starchy russet potatoes are ideal. Their high starch content helps bind the latkes and creates the crispiest exterior.
How do I keep latkes warm and crispy? Place them in a single layer on a wire rack set over a baking sheet in a 200°F oven. This prevents steam from making them soggy.
Can I bake latkes instead of frying? For authenticity and texture, frying is recommended. Baking will not produce the same characteristic crispy, lacy edges.
Why are my latkes falling apart? This is usually due to excess moisture. Ensure you squeeze the potato-onion mixture extremely well. Adding an extra tablespoon of flour can also help bind them.
Common Mistakes to Avoid
- Not Removing Enough Moisture: This is the #1 cause of soggy latkes. Squeeze the grated mixture until no more liquid drips out.
- Overcrowding the Pan: Frying too many at once steams them. Fry in batches, leaving space between each latke.
- Incorrect Oil Temperature: Oil that’s too cool makes latkes greasy; too hot burns the outside before the inside cooks. Maintain a steady medium-high heat.
- Over-mixing the Batter: Stir just until combined. Overworking can activate the potato starch too much, leading to a gummy texture.
Conclusion
Mastering the crispy potato latke is a rewarding culinary achievement. The keys are simple: remove all moisture, maintain proper oil temperature, and avoid overcrowding the pan. This versatile dish, with its perfect contrast of crispy edges and tender center, is sure to become a cherished recipe for holidays and everyday meals alike. Experiment with toppings and enjoy the delicious, golden results of your effort.