Jewish households in eastern Europe have a heritage of making these potato pancakes. As the grated potatoes and onions cook with lacy, golden brown, crisp edges that fan outward, they are light, delicate, and well-seasoned. However, the squishy interior is detectable when you bite into one. That, my friends, is latke perfection at its finest!
- 2 lbs Potatoes
- 1 small white or Spanish onion
- 2 eggs, lightly beaten
- 1/4 cup flour
- 1/2 to 3/4 cup oil
- Sea salt and pepper, to taste
- The oven to 250 degrees Fahrenheit.
- Use a box grater’s biggest hold to shred the onion. Potatoes are peeled, grated, and then placed in a big dish of cold water. The potatoes for five minutes, then thoroughly drain them in a strainer.
- Put the potato and onion in a triple-layered cheesecloth, muslin cloth, or kitchen towel. To wring out as much liquid as possible, tightly twist the cloth after wrapping it around the food.
- Place this bowl with the potato and onion combination. Add eggs, flour, salt, and pepper by stirring. Mix well.
- In a large skillet, heat the oil over medium-high heat. By putting a small amount of the latke batter into the oil, you can determine the temperature of the oil. When the temperature gets high enough, it will sizzle. Fry the latkes in batches once the oil is ready. Spread each latke’s 1/4 cup of potato mixture into 3-inch rounds in the skillet using the back of a spoon. Repeat this process until the pan is nearly full. Cook for 4-5 minutes on each side or until golden brown.
- Latkes should be drained for two minutes on paper towels before serving.
- Keep the latkes warm on a wire rack or a baking sheet coated with parchment paper in the preheated oven until you have finished frying the entire batch. For up to 30 minutes, you can keep them heated in this manner.
- Serve the latkes with apple sauce or sour cream and fresh chives as a garnish.
- The best way to eat latkes is immediately. However, if you’re making them ahead of time or consuming leftovers, warm them in the oven at 300°F for 5 to 10 minutes. When reheating latkes, keep a close eye on them to prevent burning.
- You can add more flour to the potato mixture if the latkes aren’t sticking together. If additional egg is required, you can do so because both serve as binders.
- Category: Side dish
- Method: Pan Fry
- Cuisine: American
- Serving Size: 6
- Calories: 312 kcal
- Sugar: 2g
- Sodium: 88mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 62mg
Keywords: potato latkes. Crispy Latkes,