Latkes, a traditional Jewish dish, are crispy, golden potato pancakes often enjoyed during Hanukkah. These savory delights have a rich history and a beloved place in many households, transcending their holiday origins to become a year-round favorite. Whether served with applesauce, sour cream, or your favorite toppings, latkes are a versatile and satisfying treat. This recipe will guide you through the steps to create the perfect latkes, ensuring they are crispy on the outside and tender on the inside.
Ingredients for Crispy Golden Latkes
- 4 large russet potatoes
- 1 large onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Optional toppings: applesauce, sour cream, chives
How to Make Crispy Golden Latkes
- Prepare the Potatoes and Onion:
- Peel the potatoes and onion.
- Grate the potatoes and onion using a box grater or food processor. Place the grated potatoes and onion in a large bowl of cold water to prevent browning and remove excess starch.
- Drain and Dry the Mixture:
- Drain the grated potatoes and onion using a colander, pressing out as much liquid as possible. Transfer them to a clean kitchen towel or cheesecloth and squeeze out any remaining moisture. Ensuring the mixture is dry is crucial for achieving crispy latkes.
- Mix the Batter:
- In a large bowl, combine the drained potatoes and onion. Add the eggs, flour, salt, pepper, and baking powder. Mix well until all ingredients are thoroughly incorporated.
- Heat the Oil:
- In a large skillet or frying pan, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C), or until a small drop of the batter sizzles when added to the pan.
- Fry the Latkes:
- Using a spoon or your hands, form the batter into small patties, about 3 inches in diameter. Carefully place the patties into the hot oil, being careful not to overcrowd the pan. Fry the latkes for 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon or spatula to transfer the cooked latkes to a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the latkes hot with your choice of toppings, such as applesauce, sour cream, or chives. Enjoy these deliciously crispy potato pancakes as an appetizer, side dish, or main course.
About the Main Ingredients
Potatoes:
Potatoes are the star ingredient in latkes, providing a starchy base that becomes crispy when fried. Russet potatoes are ideal for this recipe due to their high starch content and low moisture, which help achieve the desired texture.
Onion:
Onions add a savory depth of flavor to the latkes, balancing the mild taste of the potatoes. They also contribute to the crispy texture, as their natural sugars caramelize during frying.
Eggs:
Eggs act as a binding agent in the latke batter, holding the grated potatoes and onions together. They also add richness and help create a cohesive mixture that fries up beautifully.
Flour and Baking Powder:
Flour helps absorb excess moisture from the potatoes and onions, ensuring the latkes are not too wet. Baking powder adds a slight lift, making the latkes lighter and crispier.
Vegetable Oil:
Vegetable oil is essential for frying latkes, providing a high smoke point that allows for even cooking and a crispy exterior. Using enough oil ensures the latkes are properly fried and not greasy.
Optional Toppings:
Traditional latke toppings like applesauce and sour cream add a delightful contrast to the savory pancakes. Applesauce provides a sweet, fruity balance, while sour cream offers a creamy, tangy complement. Chives or other fresh herbs can add a pop of color and fresh flavor.
Latkes are a versatile dish that can be enjoyed in various ways, from a simple snack to a festive holiday treat. This recipe ensures you can make them perfectly every time, capturing the essence of this beloved comfort food.
