Potato latkes are a beloved comfort food, especially during the festive seasons. These crispy, golden pancakes made from grated potatoes and onions have a delightful crunch on the outside and a soft, comforting interior. Perfect for breakfast, brunch, or a savory snack, latkes are truly versatile. When topped with sour cream or applesauce, they become a crowd favorite that can bring warmth and joy to any meal.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 3g
- Carbohydrates: 25g
- Fat: 6g
- Fiber: 2g
- Sugar: 1g
- Sodium: 300mg
Why Make This Potato Latkes
Potato latkes are not only delicious, but they are also easy to prepare with simple ingredients typically found in your kitchen. The satisfying crunch and savory flavor make them a perfect comfort dish for any occasion. Whether you are celebrating Hanukkah or just looking to enjoy a tasty treat, latkes are always a hit. Their warm, inviting aroma as they fry can bring family and friends together, making mealtime special.
How to Make Potato Latkes
Making potato latkes is a straightforward process. You’ll follow a few easy steps to create a dish that’s crispy on the outside and soft on the inside. The key is to squeeze out excess moisture from your potatoes and onions to ensure the latkes don’t turn out soggy.
Ingredients:
- 2 cups grated potatoes
- 1 small onion, grated
- 1 large egg
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Oil for frying
Directions:
Step 1: Preparation
Peel and grate the potatoes and onion. You can use a box grater or a food processor for convenience. After grating, place everything into a clean towel and squeeze out as much moisture as possible. This step is crucial to achieving crispy latkes.
Step 2: Mixing
In a mixing bowl, combine the squeezed grated potatoes and onion with the egg, flour, salt, and pepper. Mix well until all the ingredients are evenly combined. This mixture will be the foundation of your latkes.
Step 3: Cooking
Heat oil in a frying pan over medium heat. To achieve the right temperature, drop a tiny bit of the mixture into the oil; it should sizzle immediately. Scoop about 1/4 cup of the potato mixture and flatten it slightly before carefully placing it in the hot oil.
Step 4: Finishing
Fry the latkes until golden brown on each side, about 3–5 minutes per side. Once cooked, drain them on paper towels to remove any excess oil. Serve warm and enjoy the crispy goodness!
How to Serve Potato Latkes
Potato latkes can be enjoyed on their own or topped with a variety of condiments. Pair them with sour cream for a creamy contrast or applesauce for a sweet touch. They also work wonderfully with smoked salmon or caviar for an elevated brunch option. Serve them alongside fresh greens or a tangy salad for a complete meal.
How to Store Potato Latkes
To store leftover latkes, let them cool completely and place them in an airtight container in the refrigerator. They will keep well for 2-3 days. For longer storage, consider freezing them. To do this, layer them with parchment paper in a freezer-safe container, and they can be frozen for up to a month. Reheat in the oven or a skillet for the best results.
Expert Tips for Perfect Potato Latkes
- Get the Right Consistency: Ensure the potato mixture is not too wet. Squeezing out excess moisture is essential for crispy latkes.
- Cook in Batches: Don’t overcrowd the pan; fry in batches to maintain the oil temperature and achieve even cooking.
- Use High Smoke Point Oil: Oils like vegetable, canola, or peanut oil are ideal for frying due to their high smoke points.
- Keep Warm: If frying multiple batches, keep the cooked latkes warm in a low oven while you finish cooking the rest.
Delicious Variations
- Sweet Potato Latkes: Substitute half of the potatoes with grated sweet potatoes for a sweeter flavor.
- Herbed Latkes: Add chopped fresh herbs like dill or chives to the mixture for a fresh taste.
- Zucchini Latkes: Combine grated zucchini with potatoes for a mix of flavors and textures. Just be sure to squeeze out the moisture from the zucchini as well.
Frequently Asked Questions
- Can I make latkes ahead of time? Yes, you can prepare the mixture and store it in the fridge for a few hours before frying.
- Can latkes be frozen? Yes, latkes freeze well. Freeze them in a single layer before transferring to a container.
- What can I use instead of flour? You can use matzo meal or gluten-free flour as a substitute.
- How can I make them spicier? Add a pinch of cayenne pepper or chili flakes to the mixture for some heat.
- What’s the best way to reheat leftover latkes? Reheat them in a skillet with a little oil over medium heat for best results, as this will help them regain their crispiness.
Conclusion
Potato latkes are a delightful dish that brings comfort and joy, whether during festive occasions or as a tasty treat any day of the week. Their perfect balance of crunch and softness, combined with the endless options for serving and enjoying them, makes them a must-try. Follow this simple recipe, and dive into the mouthwatering world of homemade latkes—your taste buds will thank you!
Print
Potato Latkes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy and golden pancakes made from grated potatoes and onions, perfect for breakfast, brunch, or a savory snack.
Ingredients
- 2 cups grated potatoes
- 1 small onion, grated
- 1 large egg
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Oil for frying
Instructions
- Peel and grate the potatoes and onion, then squeeze out excess moisture with a clean towel.
- In a mixing bowl, combine squeezed potatoes and onion with egg, flour, salt, and pepper; mix well.
- Heat oil in a frying pan over medium heat. Drop a tiny bit of the mixture into the oil to test the temperature.
- Scoop about 1/4 cup of potato mixture, flatten it slightly, and carefully place it in the hot oil.
- Fry latkes until golden brown on each side, about 3–5 minutes per side. Drain on paper towels and serve warm.
Notes
For the best results, make sure to squeeze out excess moisture from the potatoes and onions. Fry in batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
