Crispy Golden Potato Latkes Hanukkah Favourites
Ready for the Best Potato Latkes Ever?
Ever wondered how to make those perfectly crispy potato pancakes like your grandma used to make? This Potato Latke Recipe is it, mate! Honestly, these aren’t just any old latkes ; they're little golden wonders.
These Crispy Potato Pancakes are savoury and delicious!
What's the Deal with Latkes Anyway?
Latkes are a big deal in Jewish cuisine , especially during Hanukkah. These humble potato latkes originated from Eastern European Jewish food traditions.
This recipe is easy ish. Prep takes about 25 minutes. Cooking? Another 20-25. Boom! You get about 12 latkes.
Why You'll Love This Recipe
Besides being utterly delicious, this Latke Recipe is packed with potato goodness. It's perfect for a Hanukkah celebration or a cosy night in.
These aren't just Hanukkah Recipes , they're a taste of history. Plus, Latkes with Applesauce ? Come on, that's a match made in heaven! What makes these Crispy Potato Pancakes special? It is the perfect crisp and the classic flavour.
The Secret Ingredient
So, the magic starts with the potatoes and some onions. Remember to remove excess moisture. That's the key to getting them crispy.
We use 2 pounds (900g) of Russet Potatoes, one medium yellow onion, two eggs, flour, baking powder and seasoning.
Now, let's get cracking with the ingredients...
Ingredients & Equipment for Killer Potato Latkes
Ready to whip up some seriously awesome Potato Latkes ? Let's talk gear and grub. Getting these bits right is half the battle.
Honestly, it's the secret sauce to making them crispy and delicious. We're diving deep into the Potato Latke Recipe essentials.
Main Ingredients for Our Latke Recipe
- 2 pounds (900g) Russet Potatoes, peeled. Look for firm potatoes without sprouts.
- 1 medium Yellow Onion, grated. Any yellow onion is fine.
- 2 large Eggs, lightly beaten. Free range are lovely if you have them.
- ¼ cup (30g) All-Purpose Flour, plus more if needed. Standard flour is perfect here.
- 1 teaspoon Baking Powder. Fresh baking powder will give the latkes a lift.
- 1 ½ teaspoons Salt, or to taste. Sea salt adds a nice touch.
- ½ teaspoon Black Pepper, or to taste. Freshly ground is best!
- Vegetable Oil, for frying (about 1-2 cups/240-480ml ). Any neutral oil works.
Seasoning Notes for the Best Jewish Food
Okay, so salt and pepper are your base. But for a twist on traditional Jewish Cuisine , consider a pinch of nutmeg! It warms things up nicely.
Smoked paprika is great too, for depth! Don't have black pepper? White pepper will do in a pinch. Get Creative with these Hanukkah Recipes !
Equipment Needed
- Box Grater. A food processor speeds things up.
- Large Mixing Bowl. You will need this.
- Clean Kitchen Towel. Cheesecloth also works.
- Large Skillet. Cast iron gets things super crispy.
- Slotted Spoon. To lift out your Crispy Potato Pancakes .
- Paper Towels. To drain the latkes and remove excess oil.
Honestly, you don't need fancy kit. A good skillet and a bit of elbow grease do the trick! Remember that properly squeezing the potatoes is crucial to get that Crispy Potato Pancakes .
Follow this Traditional Latke Recipe and serve your Latkes with Applesauce for the perfect Jewish Food !
Mastering the Art of Cooking: Crispy Potato Latkes !
Honestly, who doesn't love a good Potato Latke ? It's like a warm hug on a plate, especially during Hanukkah.
I remember one year, my Auntie Sheila tried to make them and ended up with a pan full of greasy mush.
Nightmare! But fear not, I'm here to help you avoid that disaster. This Latke Recipe is foolproof, I promise.
Let’s dive into my Potato Latke Recipe !
Prep Like a Pro: Your Mise en Place
First things first, get organised. Peel those 2 pounds (900g) Russet Potatoes , grate them. Do the same with 1 medium Yellow Onion .
Get your 2 large Eggs , ¼ cup (30g) All-Purpose Flour , 1 teaspoon Baking Powder , 1 ½ teaspoons Salt , ½ teaspoon Black Pepper , ready too.
This essential mise en place is the key. Time saving tip: use a food processor if you're feeling lazy, but be careful not to over process it.
Safety reminder: watch your fingers when grating. Trust me, I’ve been there!
Let's Get Cooking: The step-by-step Process
- Grate Away: Grate your spuds and onion.
- Squeeze It Out: Wrap the grated mixture in a clean towel. Squeeze out all the water. This step is crucial for Crispy Potato Pancakes .
- Mix It Up: Combine the squeezed potato mixture with the eggs, flour, baking powder, salt, and pepper. Mix well.
- Heat That Oil: Heat ½ inch (1.25cm) of vegetable oil in a large pan over medium high heat.
- Drop and Fry: Drop spoonfuls of the mixture into the hot oil. Flatten them a bit. Don't overcrowd the pan.
- Flip It Good: Cook for 3- 4 minutes per side, or until golden brown. That’s your visual cue for doneness .
- Drain the Grease: Remove the Latkes and place them on paper towels.
- Serve Hot: Enjoy your Traditional Latke Recipe with toppings.
Pro Tips for the Perfect Latkes with Applesauce
Want Jewish Food worthy of praise? Squeeze, squeeze, squeeze! . Getting rid of the water is the secret. Don't overcrowd the pan; it drops the oil temperature.
Also, hot oil is happy oil, but not too hot, or you'll burn the outside before the inside cooks. Seriously, burnt Potato Latkes are tragic.
A common mistake to avoid is not squeezing out enough moisture. Nobody wants a soggy latke!
Enjoy your Hanukkah Recipes ! And don't forget, it’s all about having fun while cooking Jewish Cuisine .
Recipe Notes for Absolutely Cracking Potato Latkes
Alright, so you're about to embark on your Potato Latkes journey. Ace! Here are a few nuggets of wisdom I've picked up over the years.
Honestly, making Crispy Potato Pancakes is easier than parallel parking once you get the hang of it.
Serving Suggestions That'll Wow Your Mates
- Plating and Presentation Ideas: Think rustic charm! Pile those Potato Latkes high on a wooden board. A sprinkle of fresh herbs never hurt anyone, did it? I love dolloping a generous spoonful of sour cream right on top. Looks great for the 'Gram, innit?
- Complementary Sides or Beverages: Latkes with Applesauce are a match made in heaven. It's the classic choice for a reason! If you're feeling fancy, a glass of chilled sparkling cider cuts through the richness perfectly.
Storage Tips Because Leftovers Can Happen
- Refrigeration Guidelines: Pop any leftover Potato Latkes into an airtight container once they've cooled down. They'll happily hang out in the fridge for 2-3 days.
- Freezing Options (if applicable): Honestly, I reckon fresh is best with Jewish Food like this. But, if you're swimming in Hanukkah Recipes , freeze them in a single layer on a baking sheet before transferring to a freezer bag. They'll keep for about a month.
- Reheating Instructions: For the crispiest results, reheat them in a hot oven ( 350° F/ 175° C ) for about 10 minutes. You could also use a skillet with a little oil. Microwaving works in a pinch, but they might get a bit soggy.
Variations: Remixing the Classics
- Dietary Adaptations: For a gluten-free Latke Recipe , swap the all-purpose flour for potato starch or a gluten-free blend. Easy peasy!
- Seasonal Ingredient Swaps: During the autumn months, try adding grated apple or butternut squash to the Traditional Latke Recipe mixture for a seasonal twist. You know, get all "hygge" with it.
Nutrition Basics: A Little Food for Thought
Potato Latkes are a treat, so let's keep it real. Each serving (about 2 latkes) clocks in at around 250 calories.
Key health benefits, well... potatoes are a good source of potassium. And they bring a shed load of joy at Hanukkah!
Making How to Make Latkes can be so satisfying. Even if you are a noob to Jewish Cuisine . Honestly, don't fret if your first batch isn't perfect.
Keep experimenting, and you'll be flipping Crispy Potato Pancakes like a pro in no time. Happy cooking, you legend!
Frequently Asked Questions
Why are my Potato Latkes soggy? I thought these were supposed to be crispy!
Soggy latkes are the absolute worst! The most common culprit is too much moisture in the potato mixture. Be sure to squeeze out as much liquid as possible from the grated potatoes and onions using a clean kitchen towel or cheesecloth.
Also, make sure your oil is hot enough a lower temperature leads to the latkes absorbing more oil instead of crisping up like a good chip shop fry.
Can I make Potato Latkes ahead of time?
Latkes are definitely best served fresh and hot, like fish and chips straight from the fryer! However, if you absolutely need to prep ahead, you can grate the potatoes and onions, squeeze out the moisture, and store the mixture in the fridge for a few hours.
Make sure to keep them submerged in cold water to prevent discoloration. Drain very well and pat dry before mixing with the other ingredients and frying. You can also reheat already cooked latkes in a 350°F (175°C) oven or air fryer to help crisp them up, but they won't be quite as perfect as when they're freshly made.
What's the best oil to use for frying Potato Latkes?
You want to choose an oil with a high smoke point and a neutral flavor so it doesn't overpower the taste of the latkes. Vegetable oil, canola oil, or peanut oil are all good choices. Avoid oils with strong flavors like olive oil, as they can alter the taste of the latkes.
Think of it like choosing a good base for your fry-up you want something that lets the bacon and sausages shine!
I'm gluten-free. Can I still enjoy Potato Latkes?
Absolutely! You can easily adapt this recipe for gluten-free diets. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or potato starch. Start with the same amount and add more if needed to achieve the desired consistency. Using potato starch can actually make the latkes even crispier!
So, go on, treat yourself to some gluten-free goodness, you deserve it.
What are some good toppings to serve with my Potato Latkes?
The classic topping pairing is applesauce and sour cream, like strawberries and cream at Wimbledon! But don't be afraid to get creative. Smoked salmon and crème fraîche offer a more upscale twist. You could even try chutney or a dollop of Greek yogurt with fresh herbs.
Think of it as a blank canvas for your taste buds! You could also consider a sweet and sour sauce, or even a spicy mayo. The possibilities are as endless as your imagination!
How can I store leftover Potato Latkes? Can I freeze them?
Leftover latkes can be stored in the refrigerator for up to 3 days. To reheat them, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also freeze cooked latkes.
Let them cool completely, then layer them between sheets of parchment paper in a freezer safe container. They can be frozen for up to 2 months. Reheat them directly from frozen in the oven for best results.
Crispy Golden Potato Latkes Hanukkah Favourites
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 15g |
| Fiber | 2g |
