Potato Latkes are a traditional Jewish dish that brings together the comforting flavors of potatoes and onions in a crispy, golden delight. These latkes are perfect for any occasion, especially during Hanukkah, when they take center stage at family gatherings. With a fluffy interior and a crunchy exterior, they are not just a meal but a cherished memory of festive celebrations.
Why You’ll Love This Potato Latkes
Potato latkes are incredibly versatile and can be enjoyed by everyone, whether you are a fan of classic comfort foods or seeking something special for a holiday feast. Here are six reasons to love them:
- They are easy to make, perfect for beginners looking for easy potato latkes for beginners.
- They can be customized with sweet potato latkes variations for a unique twist.
- Latkes are naturally vegetarian, appealing to various diets.
- They can be served with a variety of toppings, including applesauce and sour cream.
- They make excellent appetizers or snacks, perfect for any gathering.
- They embody the spirit of tradition, especially during Hanukkah, when latkes are a symbol of the miracle of oil.
Ingredients for Potato Latkes
Gather these items:
- 1 pound Yukon Gold potatoes (These creamy potatoes add richness and flavor.)
- 2 pounds baking potatoes (Perfect for achieving that fluffy texture; use Russets if needed.)
- 1 large onion (This helps give the latkes a savory depth; try a sweet onion for a milder flavor.)
- 2 large eggs (Essential for binding the mixture together, ensuring your latkes hold their shape.)
- 1 cup matzo meal (Provides the perfect texture; substitute with panko breadcrumbs for a different crunch.)
- 1/2 teaspoon freshly ground white pepper (Adds a hint of spice without overpowering the potato flavor.)
- Vegetable oil (A neutral oil like canola works great for frying up those crispy golden latkes.)
- Applesauce (A classic sweet addition that contrasts beautifully with the savory latkes.)
- Crème fraîche (Adds a creamy, tangy richness; sour cream works just as well!)
- Smoked salmon (Elevates the dish to gourmet status, perfect for a festive gathering.)
- Salmon roe and dill sprigs (These garnish options add a touch of elegance and flavor pops.)
How to Make Potato Latkes Step-by-Step
- Step 1: In a medium saucepan, cover the Yukon Gold potatoes with cool water, adding a generous sprinkle of sea salt. Bring to a boil and cook until tender, about 15 minutes. Drain well and ricer them into a large bowl for a smooth texture.
- Step 2: Quickly peel and grate the baking potatoes using the large holes of a box grater into a medium bowl. Press them with a clean kitchen towel to remove excess moisture. Combine half of these grated potatoes with the riced Yukon Gold potatoes.
- Step 3: Transfer the remaining grated potatoes to a food processor, adding the large onion. Pulse until both are finely chopped. Place this mixture in a fine-mesh sieve and press down with a spoon to extract as much liquid as possible, then fold it into the large bowl. Stir in the eggs, matzo meal, white pepper, and 2 teaspoons of salt.
- Step 4: Heat 1/4 inch of vegetable oil in a large, heavy skillet until shimmering. Working in batches, spoon 1/4 cup of the potato mixture for each latke into the hot oil, gently pressing to flatten. Fry over moderate heat, turning once, until both sides are golden brown and crisp, about 7 minutes. Drain the latkes on a paper-towel-lined baking sheet and sprinkle lightly with salt.
- Step 5: Optional: Serve with a delicious dollop of homemade applesauce or crème fraîche for a delightful pairing.
Pro Tips for the Best Potato Latkes
Keep these in mind:
- Always use a mix of Yukon Gold and baking potatoes for the best texture.
- Make sure to remove as much moisture as possible from the grated potatoes for maximum crispiness.
- Fry in small batches to maintain the oil temperature and achieve that perfect golden color.
- Consider trying a gluten-free potato latkes recipe by using gluten-free breadcrumbs instead of matzo meal.
Best Ways to Serve Potato Latkes
When it comes to serving your crispy potato latkes, the possibilities are endless. Here are a few ideas to elevate your dish:
- Top with a dollop of crème fraîche and a sprinkle of dill for a classic taste.
- Serve alongside homemade applesauce for a delightful sweet-savory contrast.
- For an upscale twist, add smoked salmon and capers on top.
How to Store and Reheat Potato Latkes
To store leftover potato latkes, place them in an airtight container in the fridge for up to three days. To reheat, simply place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy again. This method ensures they maintain their delightful crunch, making them perfect for meal prep.
Frequently Asked Questions About Potato Latkes
What’s the secret to perfect Potato Latkes?
The secret to perfect potato latkes lies in the balance of moisture and crispiness. Ensure you remove excess moisture from the grated potatoes and maintain the oil temperature during frying. This will help achieve that ideal golden-brown exterior.
Can I make Potato Latkes ahead of time?
Yes, you can make potato latkes ahead of time. Prepare them as directed and store them in the fridge. To reheat, bake them in the oven to get them crispy again. This makes them a convenient option for busy days or festive gatherings!
How do I avoid common mistakes with Potato Latkes?
To avoid common mistakes, ensure you don’t skip the step of draining excess liquid after grating the potatoes. This prevents soggy latkes. Also, make sure to use enough oil to fry them properly, ensuring they cook evenly and become crispy.
Variations of Potato Latkes You Can Try
If you’re feeling adventurous, here are some fun variations to consider:
- Sweet potato latkes for a different flavor profile and added nutrition.
- Vegan potato latkes by replacing eggs with a flaxseed meal mixture or aquafaba.
- Herb-infused latkes by adding fresh herbs like chives or parsley to the mixture.
For more information on the nutritional benefits of onions, check out this resource.
For a delicious side, consider pairing your latkes with roasted carrot soup.
Finally, if you’re interested in more recipes, visit our recipe category.
Print
Crispy Potato Latkes: 5 Secrets for Perfect Flavor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in homemade Potato Latkes with a crispy exterior and fluffy interior, perfect for appetizers or snacks.
Ingredients
- 1 pound Yukon Gold potatoes
- 2 pounds baking potatoes
- 1 large onion
- 2 large eggs
- 1 cup matzo meal
- 1/2 teaspoon freshly ground white pepper
- vegetable oil
- applesauce
- crème fraîche
- smoked salmon
- salmon roe and dill sprigs
Instructions
- In a medium saucepan, cover the Yukon Gold potatoes with cool water, adding a generous sprinkle of sea salt. Bring to a boil and cook until tender, about 15 minutes. Drain well and ricer them into a large bowl for a smooth texture.
- Quickly peel and grate the baking potatoes using the large holes of a box grater into a medium bowl. Press them with a clean kitchen towel to remove excess moisture. Combine half of these grated potatoes with the riced Yukon Gold potatoes.
- Transfer the remaining grated potatoes to a food processor, adding the large onion. Pulse until both are finely chopped. Place this mixture in a fine-mesh sieve and press down with a spoon to extract as much liquid as possible, then fold it into the large bowl. Stir in the eggs, matzo meal, white pepper, and 2 teaspoons of salt.
- Heat 1/4 inch of vegetable oil in a large, heavy skillet until shimmering. Working in batches, spoon 1/4 cup of the potato mixture for each latke into the hot oil, gently pressing to flatten. Fry over moderate heat, turning once, until both sides are golden brown and crisp, about 7 minutes. Drain the latkes on a paper-towel-lined baking sheet and sprinkle lightly with salt.
- Optional: Serve with a delicious dollop of homemade applesauce or crème fraîche for a delightful pairing.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 1 latke
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
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