Dive into the world of crispy, golden-brown potato latkes, a beloved dish that beautifully marries tradition with flavor. Originating from Eastern European Jewish cuisine, these delightful potato pancakes bring warmth and comfort to any table. Perfectly seasoned and fried to perfection, latkes are not only a festive favorite during Hanukkah but also a delicious treat any time of year. Served with a dollop of sour cream or applesauce, they offer a satisfying crunch that’s sure to please everyone. Let’s roll up our sleeves and discover how to make these irresistible potato latkes from scratch!
Potato Latkes
10
latkes15
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minutesThese classic potato latkes feature freshly grated potatoes combined with onions, eggs, and a touch of flour to bind them together. The secret to their incredible texture lies in the perfect balance of moisture and crispiness, achieved by frying them in hot oil until they reach a stunning golden hue. Each bite offers a delightful crunch that gives way to a soft, flavorful interior. Whether enjoyed as a side dish, a savory snack, or a comforting breakfast treat, these latkes are versatile and utterly delicious. Gather your ingredients, and let’s create a batch of potato latkes that will have everyone coming back for seconds!
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Ingredients
1 lb (2 large) russet potatoes, peeled
1/2 medium onion, peeled
1/4 cup all-purpose flour
1 tsp baking powder
1 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 large egg
Kosher salt, to sprinkle
Vegetable oil or extra light olive oil for frying
Directions
- Grate the potatoes and onions on the large holes of a box grater or on the grating disk of a food processor. Transfer the mixture to a cheesecloth or a clean, lint-free dishtowel and squeeze out as much of the liquid as possible. You’ll be surprised how much liquid comes out.
- In a large mixing bowl, whisk together flour, baking powder, salt, and pepper then whisk in the egg. Add in the squeezed dry potatoes and stir until the potatoes are evenly coated in the batter.
- Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil (enough to generously coat the bottom of the pan). Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time (or use a trigger-release ice cream scoop) and immediately press with a spatula to form disks. Fry until the edges are browned, 4-5 minutes. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.
- Transfer latkes to a paper-towel-lined plate and immediately sprinkle lightly with kosher salt.
- Repeat with the remaining potato mixture adding more oil to the skillet as needed. Serve warm latke with sour cream garnished with chives.
Notes
- Recipe copurtesy of https://natashaskitchen.com/
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