Crisp Potato Latkes Recipe
Latkes, the iconic potato pancakes that grace many a holiday table, are a beloved dish that captures the essence of comfort food. With their golden-brown exterior and tender interior, they are not only delicious but also a delightful way to celebrate tradition. This Crisp Potato Latkes Recipe is straightforward and yields latkes that are perfectly crispy on the outside while remaining fluffy on the inside. Whether you serve them with applesauce, sour cream, or your favorite toppings, these latkes will surely impress your family and friends.
Top Reasons to Make Crisp Potato Latkes Recipe
- Flavor-packed: The combination of potatoes and onions creates a savory flavor that’s hard to resist.
- Easy to prepare: With just a handful of ingredients and simple steps, you can whip up a batch in no time.
- Customizable: Latkes can be served with various toppings, allowing for endless creativity.
- Perfect for gatherings: These latkes are a fantastic appetizer or side dish for any celebration.
- Comfort food at its best: There’s something heartwarming about fried potatoes that brings people together.
Your Shopping Guide
To make the best latkes, gather these ingredients:
- 1 lb of large russet potatoes, peeled
- 1/4 cup all-purpose flour or kosher Matzo Meal
- 1/2 medium onion, peeled
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
- Kosher salt, for sprinkling
- Vegetable oil or extra light olive oil for frying
Setup & Equipment
- Box grater or food processor – for shredding the potatoes and onion.
- Mixing bowl – to combine the ingredients.
- Skillet or frying pan – for frying the latkes.
- Spatula – for flipping the latkes.
- Paper towels – for draining excess oil.
- Plate – for serving the latkes.
Mastering Crisp Potato Latkes Recipe: How-To
Step 1: Prep the Potatoes and Onion
Begin by peeling the russet potatoes and the onion. Using a box grater or food processor, shred both the potatoes and the onion into fine pieces. This will ensure that your latkes are crispy and have a nice texture.
Step 2: Drain Excess Moisture
Transfer the shredded potatoes and onions to a clean kitchen towel or cheesecloth. Gather the ends and twist to squeeze out as much moisture as possible. This step is crucial for achieving that crispiness you desire in your latkes.
Step 3: Combine Ingredients
In a mixing bowl, combine the drained potatoes and onions with the all-purpose flour or Matzo meal, baking powder, sea salt, ground black pepper, and the large egg. Mix until well combined. The mixture should hold together but not be overly wet.
Step 4: Heat the Oil
In a skillet or frying pan, pour a generous amount of vegetable oil or extra light olive oil and heat over medium-high heat. You want enough oil to cover the bottom of the pan, allowing the latkes to fry evenly.
Step 5: Fry the Latkes
Once the oil is hot, use a tablespoon to scoop the potato mixture and gently flatten it into a patty. Carefully place it in the hot oil. Fry the latkes in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
Step 6: Drain and Serve
Once the latkes are cooked, transfer them to a plate lined with paper towels to absorb excess oil. Sprinkle with kosher salt while they are still hot. Serve immediately with your choice of applesauce, sour cream, or even a dollop of Sweet Potato Bread for a unique twist.
In-Season Flavor Ideas
Add a twist to your Crisp Potato Latkes Recipe with these seasonal flavor ideas:
- Chopped fresh herbs like dill or chives mixed into the batter.
- A dash of smoked paprika for a hint of smokiness.
- Grated carrots or zucchini for added nutrition and color.
- Finishing with a sprinkle of feta or goat cheese on top.
- Pairing with homemade apple chutney or cranberry sauce for a seasonal touch.
What Not to Do
- Don’t skip the moisture-draining step; it’s essential for crispy latkes.
- Avoid overcrowding the pan when frying; this will lower the oil temperature and result in soggy latkes.
- Don’t use cold oil; make sure the oil is hot enough before adding the latkes.
- Don’t forget to sprinkle with salt right after frying; it enhances the flavor significantly.
Cooling, Storing & Rewarming
If you have leftover latkes, allow them to cool completely before storing them in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes or until heated through and crisp again. Alternatively, you can re-fry them in a little oil on the stovetop for that fresh-out-of-the-pan taste.
Quick Questions
Can I make latkes ahead of time?
Yes! You can prepare the latkes a few hours in advance and keep them in the fridge until you’re ready to fry them. Just ensure they are stored in an airtight container.
Can I freeze latkes?
Absolutely! You can freeze uncooked latkes by placing them in a single layer on a baking sheet, freezing until solid, and then transferring them to a freezer-safe bag. Fry them directly from frozen, adding a couple of extra minutes to the cooking time.
What can I serve with latkes?
Latkes are delicious served with traditional toppings like applesauce and sour cream. You can also pair them with smoked salmon, avocado, or even a fresh salad for a complete meal.
Can I make latkes gluten-free?
Yes! Substitute the all-purpose flour with gluten-free flour or use kosher Matzo Meal, which is often available in gluten-free options as well.
That’s a Wrap
Now that you’ve mastered the art of making Crisp Potato Latkes Recipe, it’s time to gather your loved ones and enjoy this delightful dish together. Whether it’s for a special occasion or a cozy weeknight dinner, latkes are sure to bring joy and satisfaction to your table. With a few simple ingredients and steps, you can create a crispy, delicious treat that everyone will love. Happy cooking!
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Crisp Potato Latkes Recipe
Ingredients
Equipment
Method
- Begin by peeling the russet potatoes and the onion. Using a box grater or food processor, shred both the potatoes and the onion into fine pieces.
- Transfer the shredded potatoes and onions to a clean kitchen towel or cheesecloth. Gather the ends and twist to squeeze out as much moisture as possible.
- In a mixing bowl, combine the drained potatoes and onions with the all-purpose flour or Matzo meal, baking powder, sea salt, ground black pepper, and the large egg. Mix until well combined.
- In a skillet or frying pan, pour a generous amount of vegetable oil or extra light olive oil and heat over medium-high heat.
- Once the oil is hot, use a tablespoon to scoop the potato mixture and gently flatten it into a patty. Carefully place it in the hot oil.
- Once the latkes are cooked, transfer them to a plate lined with paper towels to absorb excess oil. Sprinkle with kosher salt while they are still hot.
Notes
- Don’t skip the moisture-draining step for crispy latkes.
- Fry in batches to avoid overcrowding the pan.
- Store leftovers in an airtight container for up to three days.
