Potato latkes, also known as potato pancakes, are a beloved traditional dish often enjoyed during Hanukkah, but their crispy, savory goodness makes them perfect for any time of the year. These golden brown delights are made from grated potatoes and onions, mixed with a few simple ingredients, and fried to perfection. Whether you serve them with applesauce, sour cream, or enjoy them on their own, potato latkes are a comforting and versatile dish that can be enjoyed as a main course, side dish, or appetizer. In this guide, we’ll take you through the steps to make crispy and delicious homemade potato latkes, ensuring they turn out perfectly every time.
Ingredients for Crispy and Delicious Homemade Potato Latkes
To make these flavorful latkes, you’ll need the following ingredients:
- Latke Mixture:
- 4 large russet potatoes, peeled and grated
- 1 large onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- For Frying:
- Vegetable oil or canola oil for frying
- Optional Toppings:
- Applesauce
- Sour cream
- Chopped chives or green onions
How to Make Crispy and Delicious Homemade Potato Latkes
- Prepare the Ingredients:
- Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a bowl of cold water to prevent them from browning.
- Grate the onion and set it aside.
- Drain and Dry the Potatoes:
- Drain the grated potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess water as possible. This step is crucial to achieve crispy latkes.
- Transfer the dried grated potatoes to a large mixing bowl.
- Combine Ingredients:
- Add the grated onion to the bowl with the potatoes.
- In a small bowl, beat the eggs and then pour them into the potato mixture.
- Add the flour, salt, black pepper, and baking powder to the bowl. Mix everything together until well combined. The mixture should be slightly wet but hold together when pressed.
- Heat the Oil:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. The oil is ready when a small drop of the potato mixture sizzles immediately upon contact.
- Fry the Latkes:
- Scoop about 2 tablespoons of the potato mixture and shape it into a small patty. Carefully place the patty into the hot oil. Repeat with more patties, making sure not to overcrowd the skillet.
- Fry the latkes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning and ensure even cooking.
- Use a slotted spoon or spatula to transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
- Keep Latkes Warm:
- If you are making a large batch, keep the cooked latkes warm by placing them on a baking sheet in a preheated oven at 200°F (95°C) while you continue frying the remaining mixture.
- Serve:
- Serve the potato latkes hot, with optional toppings such as applesauce, sour cream, or chopped chives. Enjoy them as a main course, side dish, or appetizer.
About the Main Ingredients
- Potatoes:
- Russet potatoes are ideal for making latkes because of their high starch content, which helps the latkes hold together and achieve a crispy texture. The key to perfect latkes is removing as much moisture as possible from the grated potatoes. This can be done by squeezing the grated potatoes in a clean kitchen towel or cheesecloth.
- Onions:
- Onions add a wonderful flavor and moisture to the latkes. They complement the potatoes perfectly and help to create a savory taste. Grating the onions ensures they blend seamlessly into the mixture, distributing their flavor evenly.
- Eggs:
- Eggs act as a binder in the latke mixture, helping to hold the grated potatoes and onions together. They also add richness and contribute to the golden color of the cooked latkes.
- Flour:
- A small amount of all-purpose flour helps to bind the latke mixture and adds structure. It also aids in achieving a crisp exterior. You can substitute with matzo meal for a more traditional latke or use gluten-free flour if needed.
- Baking Powder:
- Baking powder is a leavening agent that helps the latkes puff up slightly as they cook, creating a light and airy texture. It is a small but essential addition to the recipe.
- Vegetable Oil:
- Vegetable oil or canola oil is used for frying the latkes. These oils have a high smoke point, making them suitable for frying at high temperatures. The latkes should be fried until they are golden brown and crispy.
